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Title: Pot Roast of Turkey with Barley
Categories: Poultry
Yield: 4 Servings
| 1 | tb | Oil |
| 1/2 | Turkey breast, about 3.5 lbs | |
| 3 | c | Water |
| 1/3 | c | Whipping cream |
| 1 | Onion, studded with | |
| 2 | Cloves | |
| 1 | tb | Minced garlic |
| 3 | Bay leaves | |
| 1 | tb | Fresh thyme, - |
| 1 | tb | -Dried thyme |
| 3/4 | c | Pearl barley |
| 1/2 | ts | Salt, or as desired |
| 1/2 | ts | Ground white pepper |
| 5 | lg | Leeks; white part only, sliced in thin round |
| 2 | tb | Unsalted butter |
HEAT THE OIL in a large Dutch oven or roasting pan and add the turkey, skin
side down. Cook over high heat until skin is golden, about 7 minutes.
Remove the turkey and pour off the oil. Replace the pot on the stove and
add the water, onion, garlic, bay leaves, thyme, barley, salt and pepper.
Replace the turkey, skin side up. Cover, reduce heat to low and simmer 1
hour. Meanwhile, heat the butter over low heat in a covered skillet, add
the leeks, cover and cook 20 minutes, stirring occasionally. When the leeks
are tender, remove from the heat and set aside. Transfer the turkey to a
cutting board and remove the onion and bay leaves from the barley. Add the
cream and cook another 3 minutes or until barley mixture thickens. When
it's time to serve dinner, carefully remove the meat from the bones and
discard bones. Cut the breast meat against the grain into thin diagonal
slices. Pour the barley onto a large platter. Arrange the turkey on the
barley and pile the leeks in the center of the platter. Serve immediately.
By Diane Lamere previous next