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RECIPE
22 INGREDIENTS34 STEPS2hr

Madison's Poached Turkey Breast

5.0
4 Ratings
Served over a Sweet Potao Puree with Roasted Brussels Sprouts and a Cranberry Gastrique.
Madison's Poached Turkey Breast Recipe | SideChef
Served over a Sweet Potao Puree with Roasted Brussels Sprouts and a Cranberry Gastrique.
MadisonShanghai
Madison is a contemporary American restaurant, by chef-owner Austin Hu.
http://www.madisoninshanghai.com/
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Estimated Total: Estimated Total:
Fulfilled by
MadisonShanghai
Madison is a contemporary American restaurant, by chef-owner Austin Hu.
http://www.madisoninshanghai.com/
2hr
Total Time
$20.12
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
8 1/3 cups
Water
2 1/2 Tbsp
10 cloves
1 Tbsp
3 cups
White Wine
5
Shallots
1 Tbsp
Fresh Thyme , divided
1 tsp
Whole Coriander Seeds
0.5 oz
Cream
3 1/2 Tbsp
Butter , divided
5.5 oz
Red Wine Vinegar
5 1/2 cups
3 1/3 cups
1 Tbsp
to taste
Salt and Pepper
to taste
Oil
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Nutrition Per Serving

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CALORIES
2785
FAT
46.7 g
PROTEIN
292.2 g
CARBS
230.5 g

Cooking Instructions

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Step 1
Combine 1/2 the Water (8 1/3 cups) , non-iodized Salt (2 1/2 Tbsp) and Garlic (10 cloves) in a blender, blend until garlic is broken down and salt has dissolved.
Step 2
Place blender contents in a large non-reactive container, add remainder of water, Fresh Thyme (1/2 Tbsp) , Bay Leaves (2) , and Black Peppercorns (1/2 Tbsp) .
Step 3
Cut the Orange (1) and Lemon (1) in half, and squeeze each half into the brine and throw the pieces in as well.
Step 4
Add the Turkey Breast (1) and brine for at least 12 hours and no more than 24.
Step 5
Preheat your oven to 180 degrees C (350 degrees F). Toss Sweet Potatoes (3 1/3 cups) in Oil (to taste) and Salt and Pepper (to taste) .
Step 6
Cover with foil and roast in 180 degrees C (350 degrees F) oven until completely cooked through, should take about 50 min to an hour.
Step 7
For the butter sauce, finely dice the Shallots (5) .
Step 8
Combine the diced shallots with the White Wine (3 cups) , Fresh Thyme (1 tsp) , Black Peppercorns (1 tsp) , and Whole Coriander Seeds (1 tsp) in a saucepan and reduce until nearly dry, should take about 15 minutes over low heat.
Step 9
Add Cream (0.5 oz) .
Step 10
Reduce again to dry.
Step 11
Add Butter (2 Tbsp) over low heat, swirling pan the entire time. Add about 3 pieces at a time, waiting until butter is fully incorporated before adding the next batch.
Step 12
Season with Salt and Pepper (to taste) .
Step 13
To cook the turkey, remove it from the brine and pat dry. Slice the breast into three equal pieces.
Step 14
Place the turkey into a pan, and cover with the strained butter sauce.
Step 15
In the warmest part of your kitchen or in a oven with the lowest setting and the door propped open, place turkey and butter, turning occasionally. You're looking for an internal temp around 65 degrees C (150 degrees F). This should take 45 minutes to an hour.
Step 16
For the cranberry gastrique, begin by moistening the Granulated Sugar (1 cup) lightly with water in a medium saucepan, and place over medium heat.
Step 17
Swirl pan lightly until bubbling slows down and caramelization begins.
Step 18
You're looking for a light golden brown, should take 3-5 minutes.
Step 19
Remove from flame and carefully add Cranberry Juice (5.5 oz) and Red Wine Vinegar (5.5 oz) , mixture will bubble, place back on heat until your sauce coats the the back of a spoon.
Step 20
When the sweet potato is ready, very carefully remove foil and scoop out sweet potato flesh into a blender.
Step 21
With a sharp knife, remove the bottom stem part of the Brussels Sprouts (5 1/2 cups) .
Step 22
Split sprout in half vertically through the stem.
Step 23
Remove outer level of sprout leaves and set aside, removing any that are excessively discolored.
Step 24
In a medium pan over medium heat add oil and place Brussels sprout cores, cut side down, into the pan, season aggressively with Salt and Pepper (to taste) .
Step 25
Cook until there is significant carmelization on cut side, then flip sprouts and color lightly on other side.
Step 26
Place the entire pan into a 180 degrees C (350 degrees F) oven and cook until Brussels sprouts are completely cooked through, usually about 5 minutes.
Step 27
To cook leaves simply heat a new pan over medium-high heat. oil should almost be smoking when you add to the pan. Then, very quickly, add the sprout leaves, season with salt and pepper, and toss about.
Step 28
To make brown butter simply add Butter (2 Tbsp) to a small saucepan and heat over medium heat until milk solids reach a medium brown color on the bottom and your pan starts smelling of hazelnuts and toast, remove from heat.
Step 29
Combine brown butter, Lemon Juice (1 Tbsp) , to sweet potato and blend until smooth, season with Salt and Pepper (to taste) .
Step 30
Strain the sweet potato puree to make sure it is as smooth as possible.
Step 31
To plate, place a dollop of the sweet potato puree on one end of your plate, and pass a spoon through it towards the opposite end of the plate.
Step 32
In the middle of the puree, add some of the charred brussels sprouts cores.
Step 33
Slice one of the pieces of poached turkey breast.
Step 34
Place the sliced turkey breast on top of the brussels sprouts. Drizzle over the top with the cranberry gastrique and garnish with some of the charred brussels sprout leaves. Serve and enjoy!
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Nutrition Per Serving
Calories
2785
% Daily Value*
Fat
46.7 g
60%
Saturated Fat
22.1 g
110%
Trans Fat
0.3 g
--
Cholesterol
797.1 mg
266%
Carbohydrates
230.5 g
84%
Fiber
22.1 g
79%
Sugars
145.2 g
--
Protein
292.2 g
584%
Sodium
10884.7 mg
473%
Vitamin D
2.9 µg
14%
Calcium
545.0 mg
42%
Iron
15.4 mg
86%
Potassium
4926.2 mg
105%
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