Turkey Breast en Cocotte with Pan Gravy | Perfectly Seasonal
Вставка
- Опубліковано 12 лис 2020
- A whole turkey can be overwhelming, especially if your Thanksgiving meal is smaller this year. A turkey breast is much more manageable and easier to cook perfectly, with just enough leftovers.
Get the recipe for Turkey en Cocotte: cooks.io/2Ikl5FM
Buy our winning Dutch oven: cooks.io/3pn8y58
Buy our winning wood cutting board: cooks.io/35jS19L
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
Cooking with Julia is like cooking with a great friend. I miss having Bridget being a part of it because when they are together it is always fun. But, Julia can cook!! And, this was great. Thanks Julia, Thanks ATK!
I really like this format! Feels much more intimate. Less stiff, less scripted. Enjoy sleeves rolled up, hair back and getting to the point!
The test kitchen is probably closed down due to Covid.
That was so lovely, nice way to make a good meal, your just the best!
👍 I love the high production studio episodes even with all the goofy banter but this was so refreshingly no nonsense.
I'm not a fan of the goofy stuff.
Turkey! Gravy! Julia! What more could a fan ask for?
What a lively presentation not immersed in the ATK formula.
Take the 'flabby skin', put it on a pizza pan or other flat metal pan, and cook it skin side down
under the broiler for about three minutes, and then turn it over and finish it skin side up for
another two or three minutes, and you have a perfect, crispy turkey skin !
You guys in your homes doing these videos are heroes-knockin each one outta the park. Thanks!!
Just finished recreating this recipe and I’m here to tell everyone they’ve got to try it. People, it is so easy! The best most moist turkey ever and the best gravy too. This is now going into my monthly repertoire! 🤗
Julia, I just love watching you cook and you relay such great tips to the home cook. Also, you have the most dynamic energy - I love it! Thanks for sharing.
I’ve been doing this method for ages now with my Le Creuset and it always turn out beautifully. I do a smoked bacon wrap brandy and butter wash. Superb!
Missed seeing you in videos, so glad to see you are back!
I made this today and it was great. Added some fresh sage and and added some white wine to the gravy. Delicious.
I've made this recipe a number of times and it's a total winner.
I think a lot of us are making turkey breast this thanksgiving. It’ll be just me and my husband of 45 years but I’ll still make it special with all the fixings. Love this format, Julia. 👍🏼🌼
I made this for Thanksgiving. My wife said it was the best turkey she ever had. I highly recommend this recipe.
Julia; fixed it for thanksgiving for me and my 2 boys. All gone + 5lbs of mashed potatoes with rolls, slaw, corn, pies and cranberry salad. Your a blessing to this single dad, Thank you.
This is an amazing format!! Love it!
Maybe throw the skins on a pan and put them under a broiler for a few minutes to crisp them up like crackling
Great idea!!
Hell,yeah!
Julia is just the best! She has gotten me out of my cooking rut and who's to say you can't teach an old dog new tricks? I learn VALUABLE tips with every watch and she's just so real and so darned cute. That foot stomp! You go girl.
Julia, I have to say that I am terribly disappointed in you. Why have you hidden this method from us until now? I have been cooking Thanksgiving turkey dinners forever, and they were all pretty good. This year, with COVID and my wife in memory care, I had to cook for one. Going to yell...THIS WAS THE ABSOLUTE BEST TASTING TURKEY I HAVE EVER MADE! So easy. So tasty. So moist. And the gravy, to die for. No deviations from your recipe, but I will never cook a turkey breast any other way again. You nailed it!
I made this recipe for my adult children and their significant others at Thanksgiving. It was delicious! The meat was moist and juicy, nothing was dried out. Of course, the skin had to be discarded, but who cares (it didn't go to waste, we gave it to our dogs)! This will be my go-to turkey recipe. Oh, and the gravy was out of this world!
Gravy Facials.
Thank you for sharing! That looks perfect for us for Thursday’s dinner! “Happy Thanksgiving folks!”
Thanks for the recipe. I save the veggie scraps in a ziploc, put in freezer and save for making a stock.
LOVE LOVE LOVE this format. Julia seems so much more relaxed. More please!!!
I made this and it turned out FABULOUS!! I'll only cook my turkey breast this way from now on. And the gravy was to die for!! (BTW I didn't strain the veggies out of the gravy and had already taken all the papery skins on the garlic, and it was just delish!) Thanks!!!
Thanks for saying that you don't strain the vegs out, doesn't seem necessary.
Thanks Julia, this was great! I really appreciate the little things like actually talking about how to strategically prep for a recipe with meat like this; I think about that kind of thing a lot when I cook!
A perfectly succulent turkey every time!
Half a turkey.
perfect recipe for our immediate family Covid-19 Thanksgiving. Thank You!
Am I the only one that thinks that Melissa McCarthy could play her perfectly in a movie
Excellent, Julia. I live alone but it is still important to me to have a little turkey for the holidays. This will be perfect for me and I will not "butcher" the poor bird because of your technique. While I know ATK has adjusted to the need for social distancing, I think the personal nature of cooking at home is great. Thanks and Happy Thanksgiving.
Making this tomorrow. Merry Christmas everyone🎄
So good. Thanks Julia, your hints really made this so easy.
I have been using this recipe to make the turkey the last 3 Thanksgivings. It has been fantastic every time.
Love, love this recipe! Thanks!
I love this lady! She has so much personality.
Julia: 2:49 "You don't wanna use your nice olive oil for this"
Me: but California Olive Oil brand IS my nice olive oil
She’s a natural on camera. Some of these home shoots feel awkward but this is great.
6 cloves of garlic! A lady after my own heart!
delicious Julia! Love your videos. Thank you!
I was planning to use my slow cooker this year for my turkey but this looks almost as easy and I do love my Le Creuset!
I love these cooking sessions done from home sooooo much! I'm thinking of doing this for Thanksgiving this year, since I'm cooking for fewer people
What an excellent, skillful, and real homestyle presentation! I felt like I wan in your kitchen, watching a real pro! (Which you certainly are!) As a Ketovore... that would make a wonderful dinner! If I could replace the flour with something like Xantham Gum... that would be a wonderful Ketovore dinner! Add some Keto buns... and you have a low-carb and heavenly treat. I needed this lesson in prep. And that was very doable, for my skill level! Thank you!
LOVE the kitchen remodel!
Happy Holidays everyone
Such a lovely presentation!
I am so enjoying your shows from home, Julia. Happy Thanksgiving from Boston, MA!
Love your metal wrist band.
Yes! Turkey for fall ya'll 😋. Will be trying this soon as I get turkey breast😁🙌! Thanks Jillian!🤗
Great to see you Julia! You have a lovely kitchen. And what a great recipe! Your husband is a lucky guy - and not just for that Turkey!
This recipe is perfect. For the last few years I’ve been smoking just the turkey breast and we eat all of it and love it all. When we’ve cooked the entire turkey it makes for better photos but rarely do we eat much of the skin. And we never eat all of the turkey. This looks easy to make.
I love to watch you cook! Love ATK!! Going to do this for Christmas. Merry Christmas.🎄🎁
Going to have to try this. Looks tasty!
I made this for Thanksgiving this year. It was spot on, and my brother raved about the gravy!!
I am making this tonight! Love you gal! Thanks for sharing!
I always halve the carrots length-wise like that because it makes it easier/more stable to chop the rest of it (also with little kids, reduces choking hazard). Never heard that about the core before.
Thanks Julia! My first time making turkey breast and this looks like the perfect recipe.
Excellent video - it’s as much of a technique as it is a recipe. Thanks for sharing.
I made this for Thanksgiving 2 years ago for 3 people. It was outstanding and relatively easy!
Fabulous presentation ,thanks !!
I have made this recipe a few times. It is delicious! This is the best way to make a turkey breast.
This makes me so hungry. I love turkey breast. Good to see you Julia. I really enjoy you and Bridget both.
Oh, Julia, ya beauty! THIS is what I will make for our Christmas dinner this evening! Thank you so much and Merry Christmas to you and your family! xoxo ♥
Sounds delicious. Yum! 🧡
This was fantastic!
Love your kitchen
More of these, please!
Love it!
I'm going to have to try this.
Love your recipies
I started keeping my "sink" dish soap in a clear condiment squeeze bottle----so much better! Takes up less counter real-estate, looks nicer and it's easier to dispense! Thanks Julia!
I just made this tonight. It was so easy and came out delicious!
So looking forward on preparing this turkey breast. Thank you very much.
thank you so much for this video! love julia
Great demonstration, explanations; to the point and informative - thank you!
Amazing recipe, thanks for sharing nice recipe
Best video in awhile!!
Wonderful !!!!
❤❤❤ I love Americas Test Kitchen
That story about the core of the carrot - I'm pretty sure it's color and flavour will seep from the core whether its fibres are broken in one direction or the other. If you wanted more, you could obviously grate it.
I wish the u tube cooks would show the world the difference between cooking with a proper sharp knife and a typical dull one .
Great recipe! I've used the whole chicken version of this with fantastic results. In this case a regular bone in turkey breast would've been too big for me. Plus I have a 5.5 quart Dutch oven, not the 7 to 8 quart size recommended. I opted for a 3 pound boneless turkey breast. Other than using a smaller turkey breast I followed the recipe exactly. The results were delicious! Juicy meat and the best gravy. Thanks for sharing this.
This recipe is fantastic and very easy. Have made it for the last two Thanksgivings.
The garlic palm heel strikes were so intense that they nearly knocked over the camera
Looks so tasty - thanks
Will get this a try .
Your best ever presentation, practical and realistic.
I gotta get a dutch oven, totally missing out on recipes like these
Wow that looks amazing. My husband and I eat turkey thighs all year long. I make soup or turkey over mashed potatoes, yum!
After showing this video to my bff, he wanted me to make this for Thanksgiving this year. He got me a covered enameled cast iron pot just to make this dish, and I can’t wait.
This recipe made the best moistest turkey and the gravy was delicious. It’s now my go to turkey recipe. Thanks, ATK and Julia, for another great recipe.
I have no doubt it’s delicious, but there is just no way I’d go without crispy, mahogany skin.
Great content!
Reminds me what Joan Rivers said about Elizabeth Taylor...."Elizabeth, gravy is not a beverage " . Personally being Czech/German myself, I always thought it was?
Loved it you did not add any hot stuff...I also tired of everyone adding hot peppers or hot pepper flakes. There are some people who can't tolerate it or don't like it. I don't think it improves the taste but masked the real taste of the food!!!
I have ATK's Dutch Oven cookbook, and I planned on making this recipe next week.
Your the best! Yum!!
謝謝您的分享！
So delicious 👍
Because the formal AmTK videos have a sous chef already prep your mis, beginers miss the commentary of how to chop an onion or "exposing the core" in a carrot (first I've heard of that). This is much more throughout than the formal "how to" videos in the AmTK studio. But I guess with the pandemic, you guys are all at home now and still want to make content for the site, so these 'at home' videos are what we get in the interim.
This is a great method if youre into making a tasty gravy.