Poached Turkey with Mushrooms

Name: Poached Turkey with Mushrooms
Yield: serves 20–25
Ingredients: a bouquet garni made up of 6 parsley stalks, 2 sprigs of thyme, 1 small bay leaf, 1 sprig of tarragon; a bouquet garni made up of 6 parsley stalks, 2 sprigs of thyme, 1 small bay leaf, 1 sprig of tarragon; 2 large onions, quartered; 2 sticks of celery; 3.4 litres home-made light chicken stock or water; 2 large carrots, sliced; 1 × 4.5 kg turkey, preferably free-range; 3.4 litres home-made light chicken stock or water; flat-leaf parsley; 110 g roux approx.; 900 ml cream or cream and milk; 900 ml cream or cream and milk; 30–55 g butter; 900 g mushrooms, sliced; salt and freshly ground pepper; salt and freshly ground pepper; 10 peppercorns; a bouquet garni made up of 6 parsley stalks, 2 sprigs of thyme, 1 small bay leaf, 1 sprig of tarragon; a bouquet garni made up of 6 parsley stalks, 2 sprigs of thyme, 1 small bay leaf, 1 sprig of tarragon; a bouquet garni made up of 6 parsley stalks, 2 sprigs of thyme, 1 small bay leaf, 1 sprig of tarragon

Preparation info

serves
20–25

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

A great dish for a party, it can be made up ahead and reheated.

Ingredients

1 × 4.5 kg turkey, preferably free-range
3.4 litres home-made light chicken stock or water

Supper
Main course
Gluten-free

Method

Put the turkey into a large saucepan. Pour in the chicken stock or water, add the carrots, onions, celery, bouquet garni and some peppercorns. Season with salt and freshly ground pepper. Bring to the boil, cover and simmer on top of the stove or in a moderate oven, 180°C/350°F/Gas 4, for 2–2½ hours. When the turkey is cooked, remove from the pot, strain and de-grease the cooking liquid. Discard