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Basic Cooked Turkey Breast |
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Serves: 4
Print this Recipe
(Pechuga de Pavo Cocido)
Category: Turkey
Makes about 4 cups shredded or diced meat and 4 cups broth
Turkey parts are very convenient and practical when preparing enchiladas, sandwiches, salads, and saucy turkey dishes. This is the way to cook a small amount of fresh turkey at home instead of buying cooked turkey from a deli. There is also the bonus of the turkey broth to use for soup.
2 to 3 pounds boneless turkey breast half, with or without skin
6 cups water
1 medium onion, peeled and quartered
1 large carrot, washed and cut into chunks
3 sprigs parsley
3 cloves garlic (medium), peeled and sliced
1 bay leaf
2 teaspoons salt
1. Put the turkey in a large pot and add the water. Add the remaining ingredients and bring to a boil, uncovered, skimming the surface as needed. Reduce heat to low, cover and simmer until the meat is white in the center, 35 to 40 minutes. Cool the turkey, uncovered, in the broth.
2. When the turkey is cool enough to handle, proceed with your recipe. Or, transfer to a separate container, cover and refrigerate up to 2 days. (Turkey can be frozen, but it's much better when freshly cooked.) Strain and store the turkey cooking broth, refrigerated or frozen, to use in soups or sauces.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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