Pot roast of turkey with barley
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Pot roast of turkey with barley
  Roast    Turkey    Barley    Poultry  
Last updated 6/12/2012 12:51:37 AM. Recipe ID 13243. Report a problem with this recipe.
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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; -=OR=-
      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 rounds
      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.
 




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Recipe ID 13243 (Apr 03, 2005)

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