Turkey Breast en Cocotte with Pan Gravy
Why This Recipe Works
We knew from our experience with chicken that cooking poultry in a covered pot over low heat for an extended period of time produces wonderful results, so we decided to develop a turkey breast recipe using this method. We chose a 6- to 7-pound bone-in turkey breast for our turkey breast en cocotte recipe because the bone lent the breast deep flavor and this size breast fit into the pot. As with chicken, we found that browning the turkey breast was an essential step in developing deep flavor. Adding some aromatics—in this case, onion, carrot, celery, garlic, thyme, and a bay leaf—to the pot further rounded out the flavor.