This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HonestSimpleTurkey #CollectiveBias.
Want to make a wish for the best turkey platter this holiday season? Remember this as we all gather around the table to give thanks. That great memories make the best traditions. From drying out wishbones, to carving up that perfect bird. See how serving up the best Thanksgiving can start with Honeysuckle White.
Rosemary, sage, thyme, onions, lemons, and a meat thermometer are the herbs I’m going to get for you. People don’t know this, but you can cook a whole turkey without a roaster or even an oven. You can also poach a whole turkey right on the stove top. And after this, you’ll wonder why you didn’t think of it sooner.
Growing up in Michigan’s farmland, I’m no stranger to knowing where my food comes from. So when I buy a whole bird for the holidays, I like it to come from a farm. And that is one aspect of shopping at Kroger stores that I love. They really make an effort in supporting local and independently owned farms.
Now enter Honeysuckle White. Who is rockin’ the market (in my eyes) by providing honest, simple turkey. No growth promoting antibiotics are used*. No added hormones or steroids. And the turkey is pre-basted for exceptional flavor. All in collaboration with independent family farms properly trained in animal handling practices.
Because for me, it’s not just about knowing how my food is made…but also who is making it. Which beyond the farmers bringing it to market, is normally my Dad. Who not only instilled his passion for cooking poultry, but also passed down a wonderful philosophy. That any occasion can be a special event where turkey is involved.
So I’ve had turkey every way it can be; be that basted, brined, roasted or toasted. But unlike that traditional Norman Rockwell . The best part of turkey tradition was always seeing my Dad carve down to find the wishbone. We carved the turkey in the kitchen so that we could bring meat platters to the table since we had a big family.
And that’s where the magic of my holiday memories and family traditions are. Seeing family seated around fresh sliced turkey. I remember glancing at the wishbones resting on a kitchen windowsill to dry. Then wishing and hoping that I would be the one to snap the majority of it off. Of course then granting me my utmost dream come true!.
Which those wishes would later include fantastic in-store Kroger deals and fresh (not frozen) whole turkeys. Because where food prep is concerned…I really despise having to thaw a frozen turkey. I never seem to give it enough time and am always in a lurch. Not anymore though with Honeysuckle White market fresh turkey options!.
In this case, I picked up this bird at Kroger’s meat department and had it poaching in my stock pot hours later. Even better, Honeysuckle White comes with an oven-safe nylon brace** that makes it easy to truss your turkey! I start by giving the turkey a good rinse. And since I won’t be using them, I discard the included neck and giblet bag.
This is when I turned on the water. I got out my 20-quart stock pot and put 3 gallons of water in it. This larger sized stock pot, enables me to cook a whole turkey from about 12-18 pounds. The water itself needs to cover the turkey by about an inch. So adjust accordingly as your turkey and stock pot may be different dimensions.
Also, to poach something is not to boil it. Setting the heat to high brings the water almost to a boil. Then I lower it to medium and let it simmer while the turkey heats up. After about an hour however, you’ll notice you need to reduce the heat further to prevent a boil. In 1-1/2 to 2 hours, this 13- to 14-pound turkey will be cooked to 165° degrees through the poaching process.
That said, with the water heating and the turkey rinsed, I begin finishing the turkey prep. Poaching a turkey gives you the added benefit of making bone broth, so I choose to add a bit more flavor. I use a knife to carefully separate the turkey skin from the breast meat, and then I stuff it with fresh rosemary, sage, and thyme herbs. Then I slice two lemons and place what I can into the turkey cavity.
I put the whole turkey on a stainless steel canning rack after folding the legs back into the nylon brace. With their handles, oven mitts make it easy for me to take this bird out of the water and put it back in. This also enabled the turkey to stay off the bottom of the stock pot while cooking.
The canning rack that came with my stock pot was the right size for the stock pot because it was bought with the pot. You can find a coordinating set at your local supermarket or department store for poaching poultry.
The nylon corded brace is NOT meant to be used to lift the turkey into or out of the hot water. As this this cord is only meant to hold the legs closed while cooking.
You can check the turkey with a meat thermometer every 1.5 to 2 hours to see if it’s done. To do this, stick the meat thermometer into the turkey as deep as possible and wait for a temperature of 165 degrees. Once you get there, turn off the heat and let the turkey rest for 20 minutes before taking it out of the water. How To Poach A Turkey This Holiday SeasonCuisine:
Poaching a turkey will not give you a golden crisp bird. As such, this cooking method isn’t for leaving the kitchen. But what it will do, is carve up to a fantastic platter of sliced, moist turkey. And as a result of the poaching method, also grant you quarts of delicious bone broth as well.
Once the turkey is removed, cube up 4-5 sweet onions to add to the water remaining. Then boil on high for 2-3 hours until the drippings and water are reduced to about 8-10 quarts. Or in eyeball terms, you’ll see the water has “boiled down” 2-3 inches. Freeze for adding to soups, stews, and other miscellaneous dishes you need stock.
Want to buy a Honeysuckle White turkey for Thanksgiving? Kroger has great deals going on right now that will save you $2 (select stores 11/6–12/31) or $2 50 (national deal 10/31-11/21) off one Fresh Honeysuckle White Whole Turkey. Not only that, but the @HonestTurkey Instagram page has even more tasty ideas for making every day turkey day!
*Antibiotics responsibly used only when needed for treatment or prevention of illness. **Oven safe nylon brace is safe in temperatures up to 500° degrees.
Boiling turkey breast is a quick and easy cooking method that results in moist, tender meat. But to get the best results, there are some important tips to know In this complete beginner’s guide, we’ll cover everything you need to know to boil turkey breast perfectly
Why Choose Boiling?
There are a few key benefits that make boiling one of the best techniques for cooking turkey breast:
- It’s fast and hands-off. Just submerge in liquid and simmer until cooked through.
- The moist heat environment keeps the lean turkey breast tender and juicy.
- It allows you to infuse lots of flavor into the meat from aromatic ingredients.
- The nutritious cooking broth can be used to make gravy, soup stock or sauce.
- The cooked turkey breast is versatile for sandwiches, salads, casseroles and more.
Boiling is especially great for quick weeknight meals or meal prepping turkey for easy lunches and dinners throughout the week
Picking the Right Turkey Breast
To start out right, choose a high-quality turkey breast:
- Fresh vs Frozen: Fresh is ideal for even cooking. Thaw frozen completely before boiling.
- Bone-in or Boneless: Boneless cooks quicker. Bone-in may have more flavor.
- Skin-on or Skinless: Skinless is lower fat. Skin-on is more flavorful.
- Size: Stick to 1-2 lb breasts for quickest cooking. Larger may need more time.
Once you’ve selected the right turkey breast, it’s time to prep it for boiling.
Prepping Turkey Breast for the Pot
Proper prep is key for even cooking and maximum flavor absorption:
- Rinse under cold water and pat dry with paper towels.
- Trim off any excess fat or sinew with a sharp knife.
- Generously season all over with salt, pepper and any other dry spices.
- For extra flavor, stuff the cavity with aromatics like herbs, garlic and citrus.
Now the turkey breast is ready for the boiling pot!
Step-by-Step Guide to Boiling Turkey Breast
Follow these simple steps for perfect boiled turkey breast every time:
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Add water to a large pot. Use enough to submerge the turkey breast fully. For a 2 lb breast, use at least 6 cups water.
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Bring the water to a rolling boil over high heat. This helps the breast cook fast and evenly.
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Once boiling, gently add the turkey breast and any aromatics like herbs, peppercorns or garlic.
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When the water returns to a boil, reduce heat to medium-low to maintain a gentle simmer.
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Simmer the turkey breast for approximately 20 minutes per 1 lb, until it reaches an internal temp of 165°F.
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Remove turkey from the pot and let rest 10-15 minutes before slicing into it.
And you’ll have perfectly cooked, juicy boiled turkey breast ready to use in recipes!
Ensuring Proper Doneness
With poultry, reaching the proper internal temperature is crucial for food safety. Follow these tips:
- Use an instant read thermometer to check the temp in the thickest part. It should reach 165°F.
- If undercooked, return to the pot for 5-10 more minutes until 165°F.
- Watch carefully instead of solely relying on cook times to prevent overcooking.
- Let the turkey breast rest at least 10 minutes before slicing to allow juices to redistribute.
Taking the temperature with a meat thermometer is the best way to guarantee your boiled turkey breast is cooked through and safe to eat.
Keeping the Turkey Breast Moicy
It’s easy to end up with dry, stringy boiled turkey if you overcook it. Here are some tips to maintain tender, moist meat:
- Don’t cook longer than necessary. Start checking for doneness at 15 minutes.
- Use a gentle simmer rather than a rolling boil to prevent seizing up.
- Allow the turkey to rest after cooking so juices can redistribute.
- Add broth or water when reheating leftovers to keep them from drying out.
Careful monitoring of cook times and temperature will help avoid overdoing it.
Infusing Flavor
One of the benefits of boiling is it allows you to infuse lots of extra flavor right into the bland turkey breast. Try these easy flavor-building ideas:
- Add aromatics to the pot like onion, carrots, garlic, peppercorns, fresh herbs.
- Use chicken or turkey broth instead of plain water.
- Generously season the turkey with oil, salt, pepper and spices before cooking.
- Stuff the breast cavity with fresh herbs, citrus wedges, garlic.
- Sprinkle in spices like paprika, cumin or chili powder.
Get creative with your choice of herbs, spices, veggies and broth to make your boiled turkey breast burst with flavor.
Serving Boiled Turkey Breast
The cooked turkey breast is endlessly versatile. Here are just a few serving ideas:
- Sliced for sandwiches or wraps
- Diced in salads or grain bowls
- Shredded or chopped for casseroles, pastas, chilis
- Added to soups along with the cooking broth
- Used in stir fries, tacos, burrito bowls
It also stores well for easy meals throughout the week. Simply reheat pieces moistened with broth or sauce.
Common Boiling Mistakes to Avoid
Follow these tips to sidestep some common turkey boiling pitfalls:
- Underseasoning – generously season the meat and cooking liquid.
- Overcrowding the pot – leave room for even cooking.
- Boiling too vigorously – gentle simmer is best.
- Not allowing the breast to rest – resting keeps it juicy.
- Overcooking – carefully monitor time and temp.
- Reheating incorrectly – add liquid to prevent dry leftover meat.
With the proper techniques, boiling turkey breast at home is easy and foolproof.
Boiling is one of the quickest and healthiest ways to prepare moist, flavorful turkey breast for versatile recipes. Follow the guidelines above for choosing the right breast, proper prep, seasoning, simmering, and checking doneness. In no time, you’ll be a pro at boiling juicy turkey breast to enjoy all week long in sandwiches, salads, and a variety of delicious dinner recipes. Get ready to add this easy cooking method to your kitchen arsenal!
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Moist and Tender Turkey Breast in a Crock Pot
FAQ
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