Name: Poached Turkey with Vinaigrette (Dindonneau poché à la vinaigrette)
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: For eight people
Cuisine: French
Ingredients: fresh chervil; salt, freshly-ground pepper; 1 teaspoon pale mustard; ½ cauliflower; ½ bayleaf; a sprig of thyme; 160 g (6 oz) truffles (optional); 2-3 sets chicken giblets; 4 tablespoons walnut oil; 2 tablespoons wine vinegar; 8 small carrots; ½ lemon; 1 turkey weighing 2.75 kg (6 lb), fresh, not frozen; 1 stick of celery; 8 leeks; 1 large celeriac; 8 small turnips

Preparation info

For
eight
people

Difficulty
Medium
Ready in
3 hr

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

1 turkey weighing 2.75 kg (6 lb), fresh, not frozen

Method

Clean the turkey. To make it easier to carve, remove the wishbone by freeing it from the surrounding flesh with the point of a small knife and pulling the bone out towards you. Make a slit on the insides of the lower legs and draw the tendons out of the drumsticks with a trussing needle. Remove the lower legs just below the joints. Truss the turkey and rub the skin with

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Poached Turkey with Vinaigrette

Dindonneau poché à la vinaigrette

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of