Turkey Blanquette

Preparation

1. STEP 1 OF 16

   Remove the skin from the turkey and cut it into cubes

2. STEP 2 OF 16

   Clean the vegetables for the bouquet garni, cut them into pieces of equal length and tie them together

3. STEP 3 OF 16

   Insert the two cloves and the bay leaf into the onion

4. STEP 4 OF 16

   Remove the skin from the turkey, cut it into 3 cm cubes and blanch it in a saucepan with salted water

5. STEP 5 OF 16

   Bring back to a boil and cook until foam forms on the surface of the water, then drain the meat

6. STEP 6 OF 16

   Place the colander with the turkey under a stream of cold water and wash it thoroughly

7. STEP 7 OF 16

   Put the broth, the meat, the bouquet garni, the onion and a pinch of salt into a saucepan and bring to a boil

8. STEP 8 OF 16

   Cook for one hour over moderate heat, then drain the meat, collecting the broth in a saucepan; separate the meat from the vegetables

9. STEP 9 OF 16

   Gently melt the butter in a clean saucepan, add the flour and let it cook over moderate heat for a few minutes, stirring continuously

10. STEP 10 OF 16

    Moisten the roux with the white wine and cook, stirring constantly, until you obtain a smooth mixture

11. STEP 11 OF 16

    Pour the cooking liquid from the meat into the saucepan as well and bring to a boil, always stirring with a whisk

12. STEP 12 OF 16

    Cook over moderate heat for 12 minutes, then add the cream and reduce the mixture for a few minutes

13. STEP 13 OF 16

    Season with salt, pepper and lemon juice, add the meat to the prepared sauce and heat it over moderate heat

Suggestions

• A pot

• A pan

• A bowl

General Information

Analysis

Macronutrients (100 gr)