Thanksgiving Special

Red Cooked Turkey Breast

I'm not a big fan of poultry or fish skin, whether golden brown and crispy or not.  I do love poultry white meat, but not dark meat except as an ingredient in a casserole or similar dish.   

Sally always thought turkey white meat was dry -- until I made this recipe for her a couple years ago when she still at meat.  I got the recipe from Martin Yan, of Yan Can Cook, decades ago. I think it was in his first or second cookbook.  

This is the most perfectly simple way to cook turkey you've ever seen. Martin called it "red cooking", but it's really a form of poaching. The technique also works for a whole chicken, small whole turkey, or 5-10 lb bags of poultry parts like wings, thighs, etc. 

All sorts of courtbouillons (fancy name for "poaching liquids") can be used too, if the Asian theme doesn't appeal to you, such as citrus-infused water, wine/water, fruit juice/wine etc.
However, for the first time I suggest you try Martin's version.  It's not salty, or heavy soy sauce flavored, or perfumed with anise.  But your guests will go "Wow... that's great!"

Thawed Turkey Breast
Soy Sauce
Water
1 whole Star Anise

Put the breast in a LARGE pot. Cover by an inch, with a mixture of half soy sauce and half water. Remove the meat. Add a single whole star anise pod. Bring the liquid to a hard rolling boil. Put the meat back in the pot. Return to a hard rolling boil. Put the lid on, turn the fire off, and walk away for two hours.  Yes two hours!

Don't peek, don't stir. Leave it alone! For two hours.

At the end of the time you will have the most flavor-filled, moist and juicy turkey breast you have ever experienced.

The meat draws the heat out of the liquid, the pot and the stove top and carries  flavor all the way to the bone. After 2 hours it's still hot enough you don't want your hands in it, so be careful when you remove the breast with forks or tongs. If you want it browned, use your broiler for 10-15 minutes. 

After a 10-15 minute rest, slice the breast and serve -- be prepared for rave reviews.

Tip: Buy your soy sauce at an Asian market, you'll get a better product for a lot less money. I got a gallon jug of mushroom-infused soy sauce for less than the price of a quart at the megamart.  That jug will last at least 2 years.