QiMeal
Pierś z Indyka w Warzywach
Pierś z Indyka w Warzywach · ready in 1 h 51 min · 4 servings · 395 kcal per serving · medium · 11 ingredients
A lean Polish weekday braise where turkey breast rests on classic włoszczyzna, turning simple roots into both a fragrant base and a gentle side dish.
- Prep
- 26 min
- Cook
- 1 h 25 min
- Total
- 1 h 51 min
- Serves
- 4
- kcal
- 395
- Difficulty
- medium
Ingredients · 4 servings
- 900 gTurkey breast, trimmed
- 300 gCarrot, roughly chopped
- 150 gOnion, roughly chopped
- 200 gCelery root, roughly chopped
- 150 gParsley root, roughly chopped
- 2Bay leaf
- 6Allspice berry
- 600 mlChicken stock
- 8 gSalt
- 2 gBlack pepper, ground
- 20 mlSunflower oil
Equipment
stovetop, oven, knife, cutting board, deep casserole with lid, skillet, tongs, sieve, saucepan, probe thermometer, hands, measuring jug
Instructions
- Mise En Place
Gather measured ingredients and set out a knife, cutting board, deep casserole with lid, skillet, tongs, sieve, saucepan, and probe thermometer. · 10 min
What to look for: All ingredients are measured and tools are within reach.
- Season Turkey
Season the turkey breast all over with salt and black pepper, pressing the seasoning into the surface before browning. · 3 min
What to look for: Turkey is evenly speckled with seasoning on all sides.
- Brown Meat
Heat sunflower oil in a skillet, then brown the turkey breast on every side until the surface is deep golden. · 8 min
What to look for: The turkey has a deep golden crust without burning.
- Layer Vegetables
Cut carrot, onion, celery root, and parsley root into rough chunks, then layer them evenly in the deep casserole. · 5 min
What to look for: Vegetables form an even, chunky bed in the casserole.
- Add Aromatics
Place the browned turkey breast on the vegetables, then tuck in bay leaf and allspice berries around the meat. · 3 min
What to look for: Turkey sits centered on the vegetables with spices tucked around it.
- Add Stock
Pour in chicken stock until it reaches about halfway up the turkey breast, then cover the casserole tightly. · 2 min
What to look for: Stock reaches halfway up the meat and the lid fits tightly.
- Braise Turkey
Braise at 160°C / 320°F for 60-70 minutes until the turkey reaches 74°C / 165°F at the thickest point. · 1 h 5 min
When it is done: Insert the probe into the thickest point; turkey is safe at 74°C / 165°F.
- Rest Turkey
Rest the covered turkey for 10 minutes, then lift it out and keep the vegetables warm in the casserole. · 10 min
What to look for: Juices settle and the vegetables remain moist and hot.
- Reduce Sauce
Strain the braising liquid into a saucepan and simmer until slightly reduced, glossy, and full-flavored. · 10 min
What to look for: The sauce lightly coats a spoon and smells concentrated.
- Slice And Serve
Slice the turkey across the grain, spoon over the reduced sauce, and serve with the braised vegetables alongside. · 5 min
What to look for: Slices are moist, sauced, and served beside tender root vegetables.
Nutrition (per serving)
| kcal | 395 |
|---|---|
| Protein | 57 g |
| Carbohydrates | 21 g |
| of which sugars | 7 g |
| Fat | 9 g |
| of which saturated | 2 g |
| Fibre | 6 g |
| Sodium | 1534 mg |
Nutri-ScoreA
Allergens
Contains: celery
Ingredient substitutions
Carrot
- Parsley root: Keeps the dish within the Polish root-vegetable base, but removes carrot sweetness.
Onion
- Celery root: Use only if onion must be omitted; the braise will taste earthier and less sweet.
Celery root
- Parsley root: Maintains the traditional włoszczyzna character, though with less celery aroma.
Parsley root
- Celery root: The flavor becomes more earthy, but the vegetable base stays traditional.
Bay leaf
- Allspice berry: Use only if bay leaf is unavailable; it deepens the spice note but changes the aroma.
Allspice berry
- Bay leaf: Use only if allspice is unavailable; the sauce will be more herbal and less warm.
