Go Back
+ servings

Poached Turkey Breast Salad with Lemon, Capers, Cornichons and Mint

My good friend Carol Allen so raved about this cold marinated turkey breast, I had to ask for the recipe! I have adapted it a bit and find that the simplicity and ease of poaching a whole turkey breast makes it ideal for salads for a crowd. And if you are not a crowd, a portion of the poached turkey can be sliced thinly and dressed while the rest can be cubed and used in any recipe calling for poached or roasted chicken. Serve this with a simple tossed green salad.
Author: Reprinted with permission from Salad as a Meal by Patricia Wells
Prep Time: 1 hour 45 minutes
Cook Time: 4 hours
Total Time: 5 hours 45 minutes
Servings: 12 servings

Ingredients 

  • 1 boneless turkey breast, about 4 pounds
  • 1 large onion, halved (do not peel) and stuck with 2 cloves
  • 3 carrots, chopped
  • 2 fresh or dried bay leaves
  • 2 tablespoons coarse sea salt
  • 1 teaspoon whole black peppercorns
  • A 1-inch knob of fresh ginger, peeled
  • 4 plump moist garlic cloves, peeled, halved, and green germ removed
  • 6 tablespoons distilled white vinegar

MARINADE:

  • Grated zest of 2 lemons, preferably organic
  • 1/2 cup freshly squeezed lemon juice
  • 1 cup extra-virgin olive oil
  • 1 tablespoon imported French mustard
  • 6 small spring onions or scallions, white part only, trimmed, peeled, and cut into very thin slices
  • 12 Cornichons, page 290, thinly sliced
  • 1/2 cup Capers in Vinegar, page 289, drained
  • 1/4 cup fresh mint leaves, cut into a chiffonade, for garnish

Instructions

  • Place the turkey breast in the stockpot and add enough cold water to cover by 1 inch. Remove the turkey to a platter. Add the onion, carrots, bay leaves, salt, peppercorns, ginger, garlic, and vinegar to the pot. Bring to a boil over high heat. Carefully lower the turkey into the pot, reduce the heat to a bare simmer, and poach, covered, for 1 1/4 hours.
  • Remove the pot from the heat and let the turkey cool in the liquid, uncovered, for 30 minutes.
  • Drain the turkey and discard the poaching liquid and solids.
  • Prepare the marinade: In a bowl, whisk together the lemon zest, juice, oil, and mustard. Stir in the spring onions, cornichons, and capers.
  • Place the turkey in a sturdy resealable plastic bag and pour the marinade into the bag. Seal the bag and turn it back and forth to coat the turkey. Refrigerate for at least 4 hours and up to 24 hours.
  • At serving time, remove the turkey from the bag, reserving the marinade, and place it on a cutting board. With a meat slicer or a very sharp chef’s knife, cut the turkey into paper- thin slices. Arrange the turkey slices on a platter. Moisten the turkey with the marinade. Garnish with the mint, and serve.

Notes

WINE SUGGESTION: I enjoy a lively Chenin Blanc here, such as the Vouvray from Domaine Huet.
Nutritional information includes turkey, cornichons and capers.

Nutrition Info Per Serving

Nutrition Facts
Poached Turkey Breast Salad with Lemon, Capers, Cornichons and Mint
Serving Size
 
0 g
Amount per Serving
Calories
337
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
3
g
15
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
93
mg
31
%
Sodium
 
456
mg
19
%
Potassium
 
0
mg
0
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
37
g
74
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
1
g
* Percent Daily Values are based on a 2000 calorie diet.