Bresse-Style Poached & Roasted Turkey
Recipe notesThis turkey recipe ensures juicy meat and a crackling brown skin by following a traditional process from Bresse, the French capital of poultry. It involves first poaching the bird, then roasting it the next day.
- Combine the duck demi-glace, carrots, onions and garlic in a stock pot large enough to hold the turkey. Fill it with water only half way up. Bring to a boil over medium-high heat.
- While stock heats, rinse turkey and, starting at the neck, carefully separate the skin from the breast and upper thighs with your fingers, being careful not to tear the skin. Rub duck fat all over the outside, in between the skin and flesh. Truss the turkey. Note: This is not mandatory, but makes it easier to handle the bird later.
- When the stock begins to boil, generously season it with salt and pepper. Add turkey to pot and adjust the heat so it simmers. Cover the pot with a lid and make sure the turkey is submerged. Simmer for 40 minutes, then remove pot from heat and let the turkey slowly cool to room temperature in the broth, up to 4 hours. Refrigerate.
- The next day, preheat oven to 475 degrees F. Take the bird out of the pot, place it on a rack in a roasting pan, and roast it in the oven for 30 minutes. Turn the oven off, leaving the bird inside for about 20 minutes. Note: When you are ready to eat the main course, the bird will be perfectly cooked and nicely roasted. The leftover stock can be used as a wonderful base for soups.