Poached Turkey with Vinaigrette

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: 8 small carrots; 8 small turnips; 1 large celeriac; 8 leeks; 1 turkey weighing 2.75 kg (6 lb), fresh, not frozen; 1 turkey weighing 2.75 kg (6 lb), fresh, not frozen; ½ lemon; 2 tablespoons wine vinegar; 1 teaspoon pale mustard; 2-3 sets chicken giblets; 4 tablespoons walnut oil; a sprig of thyme; 1 stick of celery; ½ cauliflower; ½ bayleaf; fresh chervil; 160 g (6 oz) truffles (optional); salt, freshly-ground pepper; salt, freshly-ground pepper

Dindonneau poché à la vinaigrette

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

Europe
France
Main course
Gluten-free
Mediterranean

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