Turkey Breast en Cocotte with Pan Gravy | Perfectly Seasonal
A whole turkey can be overwhelming, especially if your Thanksgiving meal is smaller this year. A turkey breast is much more manageable and easier to cook perfectly, with just enough leftovers.
Get the recipe for Turkey en Cocotte:
Buy our winning Dutch oven:
Buy our winning wood cutting board:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
I just made this tonight. It was so easy and came out delicious!
I am making this tonight! Love you gal! Thanks for sharing!
Would it help the gravy if I put the cut-off ribs in the pot while it's in the oven?
Julia: 2:49 "You don't wanna use your nice olive oil for this"
Me: but California Olive Oil brand IS my nice olive oil
I love watching "America's Test Kitchen" but I have to say…..stop calling a stalk of celery an f'ing rib…..It's not! Animals have ribs, plants have stalks!
What kind of kitchen shears are those?
It's crazy how covid changed things these past 2 years.
Julia is just the best! She has gotten me out of my cooking rut and who's to say you can't teach an old dog new tricks? I learn VALUABLE tips with every watch and she's just so real and so darned cute. That foot stomp! You go girl.
Oh, Julia, ya beauty! THIS is what I will make for our Christmas dinner this evening! Thank you so much and Merry Christmas to you and your family! xoxo ♥
Is Julia not the cutest?
You can also turn the scraps into Veggie stock instead of composting! 🙂
"There's no meat here, just bones"
I'm like, what?
You should take the skin off then bake it separately
I have no doubt it’s delicious, but there is just no way I’d go without crispy, mahogany skin.
I made this and it turned out FABULOUS!! I'll only cook my turkey breast this way from now on. And the gravy was to die for!! (BTW I didn't strain the veggies out of the gravy and had already taken all the papery skins on the garlic, and it was just delish!) Thanks!!!
gals be worried about getting their salt and pepper grinders dirty but don't gives AF about all of the rings on their fingers…
I want that "trash bowl". Do you have a link for it or name? Thanks.
Am I the only one that thinks that Melissa McCarthy could play her perfectly in a movie
besides probable flavour enhancement the carrot is easier to chop when it has a flat side. keeps it from rolling of the table
She’s a natural on camera. Some of these home shoots feel awkward but this is great.
Great demonstration, explanations; to the point and informative – thank you!
I like the dish rack.
Loved it you did not add any hot stuff…I also tired of everyone adding hot peppers or hot pepper flakes. There are some people who can't tolerate it or don't like it. I don't think it improves the taste but masked the real taste of the food!!!
I'm going to use this recipe because on Thanksgiving there is never enough breast meat. Thank you!
I can't put the vegetables in the pot if I do my wife swears that it tastes like a roast not a Turkey.
謝謝您的分享！