How to Make Turkey Breast en Cocotte

Dan shows Julia how to make an easy recipe for Turkey Breast en Cocotte.
Get the recipe for Turkey Breast en Cocotte: cooks.io/2TzdVgD
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[@EdBall-op6il]

I was nervous about being responsible for the turkey for Thanksgiving. I reviewed several videos and decided upon this one. HOMERUN! Lemme just say it came out exactly as the video proposed, tender, moist, not wet, delicious. The "best turkey the family had ever had"! The gravy was wonderful on everything, turnip potatoes, meat, dressing, bread, spoons, you get the picture. THANKS!

[@davejones5747]

I tried this method after the first time it aired, and it was easily the best turkey I've ever made. I had planned to puree the aromatics to add to the gravy, but I found that they honestly weren't needed. It's really great gravy as it is.

[@maydaygarden]

This is my second solo Thanksgiving. Last year I got a "Thanksgiving Dinner" from a restaurant that was basically a Swanson TV version. It was beyond depressing. This year, I'm going to make this turkey breast/gravy recipe along with mashed potatoes and roasted garlic, Uncle Bens wild/rice and Stovetop sourdough stuffing with sauteed mirepoix, hack a store bought cranberry relish with apples, celery, pecans, oranges, and make that Red Lobster Cheese Biscuit mix in my pantry. Roasting a small sheet pan of root veges isn't a stretch and some kind of store bought pastry will fill in for dessert and be breakfast with coffee the next day.. It's just me, but accompanied by some Chateau Montelena Reisling and Motown music, I need to do something purposeful and dim last year's bitter experience. Happy Thanksgiving to all 🦃

[@SamFerndz]

Happy Thanksgiving!

[@maydaygarden]

@@SamFerndz Thanks Sam! Same to you 🙂🦃🙏

[@WanderingBobAK]

How did it go?

[@tvtalk06]

Happy thanksgiving!

[@MrChristian]

Happy Thanksgiving! Your dinner sounded delicious and I hope you’ve repeated it. With worthy partners or friends.

[@gregsaum1701]

Made this yesterday for my family for Easter and holy cow was this amazing! Turkey was amazing and the gravy was some of the best I’ve ever had.

[@rockshot100]

Dan is the best, he gets to the point without trying to be cute or "a personality".

[@Avacarho]

After showing Julia making turkey this way in her 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.

[@Avacarho]

This turkey recipe made the best moistest turkey and the gravy was delicious. It’s now my go to turkey recipe. Thanks, ATK, for another great recipe.

[@MrChristian]

I made this and it was a major winner! Thank you, Dan, Julia and ATK team!

[@wotan10950]

I just tried this recipe for a small Thanksgiving 2020, and it came out GREAT! The meat was incredibly moist, whereas it’s usually dried out in traditional recipes. The gravy was delicious, and we had leftovers for a few days. Ok, the skin was terrible, but we gave it to the dogs so there was no waste.

[@PANTTERA1959]

Pls let the dogs leave a skin review. Come on Dave,admit the dogs got some under the table nibbles plus dressing leftovers.

[@wotan10950]

@@PANTTERA1959Well, there was a lot of chop-licking afterward, so that’ll be their review. But no, we don’t sneak food under the table - we have three rescue dogs, and the last thing we need is begging at the table. So they get leftovers in their own dishes, in another room.

[@KansasCityDude2023]

I love how excited Julia gets

[@marcuspd7502]

I’m an expert at making dry turkey, so I decided to give this a try. The moistness exceeded my expectations. It was truly the juiciest meat I’ve ever tasted. A couple things: My turkey breast was exactly 7 lbs in the package. It had a bag of giblets and I had to remove the ribs, and it was still necessary to cook this in the oven for the full hour and forty five minutes. I would also research additional seasoning for both the turkey and the vegetables. While the turkey was super moist, the flavor of the meat as well as the gravy was a bit dull. The level of flavor should match the level of juiciness, so I think more seasoning is needed.

[@juanzambrano2944]

Holy crap,Dan love that guy

[@chrishartman5383]

I just finished making the gravy, after following this recipe for cooking the breast. Such an easy way to cook delicious juicy turkey. After removing from the pan, I placed it on a sheet pan and under a low broiler for about 5-7 minutes and the skin crisped right up. Using some of the meat to make a pot pie for tonight, and the rest of the meat will be for tday dinner tomorrow.

[@freed6343]

That's a good idea to crisp up the skin. This recipe looks worth a try because of the juiciness, but the lack of a crispy skin was giving me pause. With your suggestion, I think I will give this one a try. When I was a boy, my mother always roasted whole turkeys at 250° for the moistness factor, then the broiler to brown and crisp the skin... why not do it with a breast?!

[@kimberlyrobinson3992]

First, Happy Thanksgiving to everyone! Well, I am officially a new witness for this recipe. I can testify that it works wonderfully. After browning the turkey breast and flipping it over - the most tedious part, as the cooks in the video themselves admit - it’s pretty much a set it and forget it deal. I was suspicious that such a low temperature for such a relatively short amount of time wouldn’t work, but it did! The turkey was fabulously moist; the pan juices were superb! I’ll never do another turkey any other way, from now on. I encourage everyone to give this wonderful method a try!

[@jimsaunders5987]

This was soooo good. My turkey was over 9 lbs, so it took a little longer, but the result was excellent.

[@heatherstorm3869]

I can not wait to try this turkey breast recipe!!!!

[@karinlarsen2431]

This is the way to make a turkey! So much easier to cook and delicious.

[@hollym5873]

Thanks for the Turkey Breast Recipe. Love these videos

[@boblehmann1644]

A Brulee torch would have crisped up the skin nicely for us Heathens Nice job on a very easy meal!

[@maydaygarden]

I was thinking of making a Jewish gribenes version with the skin. 🤔

[@Satans_lil_helper]

Great idea! I'm going to do a spicy Cajun-inspired seasoning and swap out the carrots with bell peppers in the mirepoix. I was really hoping I could rescue the skin.

[@alanvonau278]

Perfectly cooked turkey breast and delicious-looking gravy...bravissimi !!! Please feature more (easy) turkey recipes for non-holiday meals.

[@neongooroo]

It's dry af.

[@ellengregory8002]

@@neongooroo Oh, a troll.

[@alanvonau278]

@@ellengregory8002, one can almost always identify a troll. In many cases, they have idiotic or obscure user names and no profile or content.

[@alanvonau278]

@@ellengregory8002, one can almost always identify a troll. In many cases, they have idiotic or obscure user names and no profile or content.

[@neongooroo]

@@alanvonau278 says a dude with no profile pic, "real" name and with no content, while I have my nickname, logo and content. You're such an idiot

[@hallaelsokkari]

I made this today and it turned out FANTASTIC!!!! So easy and delicious. My turkey brest was skinless and stuffed. I still seared it on both sides and rubbed it with olive oil and a bit of salt. Thanks for the recipe.

[@brendachapman4559]

Love Your Show and Love You All! Thanks For Making Food So Much Better! Much Love and Blessings

[@cthootie]

Good show, I'll have to give it a try. I was wondering if a variation using a pressure cooker might be an idea? Thanks

[@helenmandeville7820]

That’s my plan this Thanksgiving, look easy and delicious. Dan your the man, thanks.

[@mjlombardi17]

Excellent!

[@douglasrdeaton]

That look really worth a try😉

[@brendaf1033]

making this tomorrow. This will be my second time making it. It really is delicious

[@rosamartin9979]

I made this method last year and it came out delicious, juicy , well cook my family love it and is so easy, thank you America Test Kitchen, my turkey came out delicious, I'm going to do it again this year, thank you one more time, keep up the good work.

[@semco72057]

I love how you all cooked the turkey breasts in the dutch oven with the foil over it and when done removed it from the oven and then making the gravy from the broth left in the pan and some flour added along with water and stirred as the water and flour was stirred through the first half of the mixture was added and then the rest poured in and cooked on the stove top until the gravy is ready and then the meat cut up and served with the gravy poured over it. All that is missing is some cornbread, mashed potatoes, and sweet peas on the side.

[@GeorgeSemel]

Since I am single, this is going to be how I am going to do Thanksgiving this year, Just enough for one person and not be overwhelmed with leftovers. Add a couple of sides and you are done. I will have to do a few runs between now and then to get it down right.

[@SonOfFurzehatt]

Excellent recipe. I cooked this today (with turkey thigh, rather than breast) and it worked perfectly. The only change I'll make next time is to cut down the garlic. The result was more reminiscent of pork than turkey.

[@RasCricketSmallAxe]

Good lord I love this channel and show

[@katetrabue]

Just finished cooking this - I was so excited to find a recipe that promised moist turkey breast. Not sure why, but it took 3+ hours to get to 165 degrees. I used a 6.6# turkey breast. Bon Appetit!

[@drdanwilliams7084]

Same here. Looks great but taking a lot longer than stated here.

[@super10nano1]

I just made one and it took me right at 3 hours for a 6 pounder.

[@5610winston]

Slow oven 250 degree F oven may have had something to do with it.

[@qualqui]

LOL....I am so JEALOUS of you guys! Thanks for sharing this COOL recipe and technique for making the Juicy Turkey Breast with the yummy, rich gravy! ;)

[@kathyowens9901]

Dan the man!

[@nicole9105]

Damn it!!! I’m really busy this year, and decided to just order smoked turkey from our local barbecue. But this recipe, and the thigh confit, have given me such hope and inspiration! Maybe I’ll do both; support a local business at the holidays, and pull out the frozen gobbler (wisely purchased for peak value) in January.

[@maryc6091]

I truly appreciate everything that ATK does, couldn’t cook without them. I just wish they had given an approximate time that the turkey would take in the oven. I know they roast said until thermometer reads……but it would be nice to know roughly how long the oven will be tied up cooking this recipe. 😀❤️🎅

[@wotan10950]

Dan specifically said 90 minutes 4:08

[@chicagomatt06]

I’ll NEVER do a turkey breast ANY other way - SOOOO juicy and the gravy was amazing!

[@karen9890]

Let me add my voice to the chorus of great feedback on this recipe! And "thank you" to the poster who suggested putting it under the broiler for a few minutes to crisp up the skin. It worked like a charm and no one at the table was disappointed by a skinless turkey!

[@tciesla]

Oh, YES!!!

[@lubapatitucci5831]

Old fashion but effective!

[@samuelmatthews9092]

Lord Willing, I'm making this tomorrow!

[@rebeccadean3238]

excellent!!!!! wow was my famiily impressed by this. What a tender turkey breast and flavorful gravy!! I served with garlic mashed potatoes and roasted carrots... yummy. Thank you so much

[@Marcus-ec1kx]

I do like the sound of this cooking technique may try this with a whole chicken.

[@peshgirl]

Yay! Moar Dan!

[@cxa340]

I use this method for cooking whole Chicken, just spatchcock the chicken and cook in place of turkey it comes out wonderfully moist.

[@stluanne]

I am making a turkey breast this way this evening but I'm thinking that a chicken could be done this way too.

[@taverned]

Question for host: As I browned the breast it seemed to absorb most of my oil. Maybe I didn't put enough oil in to begin with? And my aromatics weren't in the oil. Anyway, it's cooking in the oven right now!

[@justlisa5001]

I’ve been watching a lot of different videos on doing a turkey and you have so many different ways.. what is best???

[@rodmckenzie9089]

I'm making this today! Wish me luck 😁

[@simosoritis6019]

They’re not cheap at all but Staub cocottes have a better lid that keeps the moisture in the pan.

[@lordmonty]

7:50 "Damn, this is absolutely delicious"

[@RobertPeck36]

Making it tonight 👍

[@kennyruss3623]

When you peel the skin off throw in on a wire rack under the broiler on low for a few minutes for crispy skin 💯

[@kimberlyrobinson3992]

I’m going to make Thanksgiving dinner but I don’t feel like fussing, so I think this method will be right up my alley. I see no reason to treat the skin like a redheaded stepchild, though. After cooking, it can easily be pulled off and crisped up under the broiler or something like that.

[@marysebahar4277]

Hope this is easy as it looks, since I'm making my first turkey dinner ever and am trying this. But breast I bought was boneless (only type I found), which I got before I found this recipe. Hope it works.

[@Hockeyfan9884]

Just for kicks, I sprinkled salt the same way and instantly became known as the " fighting claw tiger ninja salt sprinkler "

[@khanscombe619]

Can I split the 2 in half if they fit better flat in my French Braiser (low but wide)? Any seasoning to give the skin colour but not change flavour?

[@cameronmcmahan4290]

5:52 @Dan what corners😂

[@lareinadiondra6027]

Now that you mention it, what is the proper name for that inside part of the pot where the bottom meets the side? Edge?

[@eliot2283]

Definition of corner: "1. a place or angle where two or more sides or edges meet." They may be rounded corners, but corners none the less. 😉

[@fionagirl1947]

Wonderful turkey breast recipe. Your videos are the best. Thanks so much.

[@billtqc]

Getting ready to do this recipe. Looking forward to it. Love the show and all of the "Hired Help"!

[@notarydenise]

Followed direction to a T but mine was dry:( Perhaps my high altitude? Lower temp or less time?

[@adamwheat4300]

7:22 Where my immature 12 year olds at? I can't stop laughing.

[@NessaRossini...]

🙋

[@SM-nd3yr]

Scrolled down to see this comment. I knew I wasn't the only one.

[@eliot2283]

Yes! I laughed like Butthead when I saw that.

[@marylaughlines1641]

My oven is so small I can't use a pan like this. Can I adjust this recipe for a slow cooker and/or pressure cooker?

[@AmericasTestKitchen]

Here is our recipe for turkey in a slow-cooker! www.cookscountry.com/recipes/6735-slow-cooker-turkey-breast-with-gravy?extcode=MASKD00L0&ref=new_search_experience_43

[@user-cw9pm8jg2t]

i followed all steps accurately. after cooking my 6 pound breast in the oven at 250 degrees for 1hour 30 minutes, its temperature was 190 degrees. needless to say it was dry, the opposite of the intention of the recipe. next time I will try cooking an hour and then check temperature

[@rudeboymon3177]

I hate white meat and turkey, but this looks really good

[@47pricey]

What size is this Dutch oven?

[@maurlaughter2914]

Thanks 🙋😘👍☺️ I will be cooking my bird tonight just like that.

[@sherryknox1207]

Want to make next week for Thanksgiving! Only thing, dont have dutch oven as shown but a nice Wolfgang Puck stainless steel covered 8 qt stock pot to use. Hoping this works as well. What are your thoughts please & thank you!

[@sherryknox1207]

...forgot to mention it's the only tightly covered pan I have large enough to fit nearly 7 lb turkey breast.

[@steelblue4903]

😋

[@johnbiswanger4292]

To extract ALL the flavor from the veggies, I use an immersion blender on the gravy before staining.

[@victorbenner539]

I agree with some of the others comments, more Dan. So this question is for Dan. Since this technique is focused on the meat, why leave the skin on at all? Especially since you pulled it off the meat at the end. I would like to think that you would get more flavor into the meat if you didn't have the skin getting in the way. Am I missing something here? And about the foil. It's a really good idea to use it if perhaps you're Dutch oven isn't one of the really expensive ones that might not have the really tight fitting lids. Great video.

[@ellengregory8002]

The skin protects the meat and keeps it moister

[@victorbenner539]

@@ellengregory8002,ordinarily, I would agree. However this is being done in a very tightly sealed Dutch oven and also low and slow. I don't think the skin is necessary. I'm just going to have to do a " home " episode of test kitchen to find out. Thanks anyway. 🦃

[@Nocturne22]

@@victorbenner539 The skin protects the meat, naturally bastes it in fat, and adds fat to the sauce. Fat = flavor, especially for something as lean as turkey breast. Leave the skin off I guarantee it's not going to be as juicy or flavorful.

[@victorbenner539]

@@Nocturne22 this is the best answer / reply on this. The fats under the skin would increase the flavor and enhance moisture to the chicken.

[@darlenerothenay6251]

I cooked my turkey breast in a slow cooker set on low. Just curious but will this give similar results?

[@raydrysdale2726]

Before it goes in the oven, is a little water added or did it go in mostly dry and dropped liquid during cooking?

[@ellengregory8002]

No water, just the vegetables and turkey.

[@christophercurcio4722]

OMG. This is why grocery stores need to carry frozen turkey breast all year long.

[@Satans_lil_helper]

Agreed! Now that they're on sale for the holidays, I make sure to get a few extra for the deep freezer. When bbq season rolls around, I can toss one in the smoker.

[@namelessone3339]

So what is the best way to use all the trimmings? Stock? Pet food? No pet here.

[@Satans_lil_helper]

As someone who freezes just about everything, yes! Label them and freeze them for a stock later.

[@stevenrichardson1869]

What size Dutch oven?

[@danbev8542]

It looks a lot like mine, so I’m guessing it’s a 7 qt. I have a much less expensive Lodge Dutch oven. It’s a big, heavy beast, but is wonderful for soups & stews.

[@jamesgaul3544]

Would placing the turkey under the broiler make the skin better?

[@iknowheis]

What temperature? 325? 350?

[@wotan10950]

250 F 3:51

[@melvincunningham5660]

Hello

[@Hummingbird-yu3kt]

So I have a ??...my mom always told me to 'break' the bay leaf before putting it in the pan - she said it helps get the bay leaf flavor into the dish- is that true or does it have any validity?

[@lareinadiondra6027]

I heard you shouldn't break them up but just because it's harder to find them when you want to remove them from the dish. But I just googled it and found this. Don’t serve a dish with bay leaves still in it. Contrary to popular belief, you don’t discard bay leaves because they are toxic. You do it because of how hard and fibrous they are. Bay leaves do not soften or break down, even after being cooked for a long time. They retain a texture similar to a fish bone. That texture makes this herb a choking hazard. If you cannot find the bay leaf in your dish, warn guests to look out for it. Don’t overcook bay leaves. Bay leaves are not one of those herbs where the flavor fades when it is cooked for a long time, Instead, what happens is that it will continue to infuse flavor into the dish and can make it bitter. To prevent this, taste your dish and remove the bay leaves once they have added your desired amount of flavor. Don’t bother crushing or chopping bay leaves when adding them to a dish. This does not affect the flavor that they release or the rate at which they release their flavor.

[@leannmorris-lee3885]

7:52 Did she say “Damn, this is the best....”

[@saltycrow]

I think she said, "Dan, this is the best..." What I had trouble hearing was what they set the oven temprature to? 200-something. I couldn't make out the end.

[@Apollo_Blaze]

Great recipe, but 2 1/2 cups of gravy is No Where enough for our meal.....I always make tons of gravy on the side to have on hand....and to have for leftovers.

[@dona62851]

Yummy!! I'd chop up the breast in large-ish chunks, put it in the gravy with potatoes, carrots, parsnips maybe some zucchini for a very yummy stew!!!

[@5610winston]

Roast the off-cut ribs and some wings and necks and giblets to make the poultry stock for the gravy.

[@kathykeener3523]

Question: can you do chicken thighs this way? For how long?

[@TheCaptainCommodore]

you probably dont want to use this method for thighs as they are dark meat, roasting may suite you better there.

[@larrylewallen1772]

Why do you brown the turkey?

[@kurtisburtis]

For flavor

[@eliot2283]

@@kurtisburtis But only the skin was browned. And that was discarded at the end.

[@cookieseville5133]

Cannot use stove, need help with turkey breast in crockpot I’am cooking just for me thanksgiving. Help!

[@robertachuckadams3416]

How big does the cocotte need to be?

[@GalaxyRods]

OMG...The scraping of that metal whisk on that enamel.....ouch! He was gentle, but still...my OCD....lol!

[@DouceVipere]

My thoughts exactly. I could only think about how much did that Le Creuset cost.

[@9outlier]

The easiest and safest way to remove the hot bird from the cocotte is to put on clean rubber gloves and lift it securely with your hands. You're welcome.

[@Satans_lil_helper]

I'm taking notes. Thank you!

[@cookieseville5133]

Ps, should I get a 3 pounder?

[@cynajoy433]

Interesting pronunciation of the word cocotte.

[@f.w.5097]

It’s a very satisfying sound. If you are Hannibal Lecter. 😳

[@davevann1730]

Metal whisk in a porcelain pot?

[@eliot2283]

It's not porcelain. It's iron coated with enamel.

[@seriouslycoolful]

Why do Americans always specifically use kosher salt?

[@NaturalFlirtGamer]

+Sticky95 There are best uses for all 3 types of salt - ATK has a quickie video with Dan talking about that exact subject & I'll summarize for you. Table salt, usually iodized, is used in baking as well when you need precise measurement because it has small crystals. Kosher salt has larger grains that distribute evenly & cling to meat/poultry better. Sea salt has more irregularly-shaped crystals & more "mineral" taste & is used as a finishing salt right before serving. It is large & flaky & enhance texture & crunch. Btw, we need iodine in our diet & may not get enough which is why we have iodized salt as table salt. We need iodine to make thyroid hormones, which control metabolism and help proper bone and brain development during pregnancy and infancy.

[@Marcus-ec1kx]

Not even a dry brine love?

[@jung123456]

Their recipes are not free. They make you sign up for a "trial".

[@lonahansen4990]

The Americas Test Kitchen website is free. The Cooks Illustrated and Cook's Country websites are not free.

[@demoran]

I found it a little odd that the recipe would be characterized as roasted, rather than braised.

[@carowells1607]

I'm guessing they'd call it a braise if they had added liquid. Maybe?

[@rafajoseph9487]

Where the fuck does she keep walking from

[@jmason61]

Only watched up till the pot went into the oven!? No liquid at all in there, you're expecting a dry dusty ending...

[@angeladunbar9997]

I’m surprised that aluminum foil is still being encouraged. Large amounts of aluminum leech into food during cooking. Yuck

[@RobertPeck36]

I personally would of kept the veggies in the gravy and go more rustic style. Just my personal preference.