Turkey Blanquette

Ingredients

• 1.3 kg Boneless turkey thighs, skin removed (cut into medium‑sized pieces)
• 0.5 kg Turkey bones (carcass leftovers) (placed in a cloth bag for the broth)
• 500 g Carrots (cut in half, not smaller)
• 2 Leeks (white parts) (cut in half, slit lengthwise)
• 2 Yellow onions (cut into quarters)
• 4 thin slices Fresh ginger (adds a subtle aroma)
• 6 Garlic cloves (peeled and cut in half)
• 1 Lemon (juice only)
• 6 Cloves (whole)
• 2 branches Fresh thyme
• 2 Bay leaves
• 1 tablespoon Coarse salt
• to taste Ground black pepper
• 250 g Pearl onions (for glazing)
• 20 g Butter (for glazing) (to add to the pearl onions)
• 75 g Butter (for roux) (cut into pieces)
• 1 tablespoon Sunflower oil
• 300 g Button mushrooms (cut into quarters)
• 10 g Chives (finely chopped)
• 75 g All‑purpose flour
• 20 cl Heavy cream
• 2 Egg yolks
• 1 teaspoon Fine salt (for glazing the pearl onions)
• 0.5 teaspoon White sugar (for glazing the pearl onions)
• 0.5 teaspoon Ground white pepper

Instructions

1. Prepare the meat

   Remove the skin from both turkey thighs, detach the meat from the bones, cut the meat into medium‑sized pieces and keep the bones for the broth.

   Time: PT15M

2. Prepare the vegetables and aromatics

   Cut the carrots in half, the leeks in half and slit lengthwise, cut the onions into quarters, thinly slice the ginger, cut the garlic cloves in half and squeeze the lemon.

   Time: PT10M

3. Make the initial broth

   Place the meat, the bag containing the bones and 3 L of water in a large pot. Bring to a boil over high heat, briefly cover, then skim the foam that forms on the surface.

   Time: PT5M

   Temperature: 100°C

4. Simmer the flavored broth

   Add the carrots, leeks, onions, garlic, ginger, bay leaves, cloves, thyme, 1 tablespoon coarse salt, pepper and the lemon juice. Let simmer over low heat, gentle simmer, uncovered for 1 h10.

   Time: PT1H10M

   Temperature: 90°C

5. Glaze the pearl onions

   In a small pan, combine the pearl onions with 60 ml water, ¼ teaspoon salt, ½ teaspoon sugar and 20 g butter. Cover and cook over low heat for 15 minutes.

   Time: PT15M

   Temperature: 80°C

6. Sauté the mushrooms

   Heat a pan over high heat, add 1 tablespoon sunflower oil, then the button mushrooms quartered with a pinch of salt. Sauté for 3 minutes, stirring.

   Time: PT3M

   Temperature: 180°C

7. Finely chop the chives

   Finely chop the chives and set aside.

   Time: PT2M

8. Strain the broth and reserve the sauce portion

   After 1 h10, pierce a piece of meat to check tenderness. Remove the bone bag, take out the meat and vegetables from the broth, strain the liquid. Reserve 1.5 L of broth for the sauce and keep the rest for a possible soup.

   Time: PT5M

9. Prepare the roux

   Melt 75 g butter in a large pot over medium heat. Add the flour and stir constantly for 5 minutes until you obtain a smooth, lightly golden mixture.

   Time: PT5M

   Temperature: 120°C

10. Incorporate the broth gradually

    Pour the reserved broth in two ladles, stirring constantly. Continue adding the rest of the broth, one ladle at a time, until the 1.5 L is incorporated and the sauce thickens slightly.

    Time: PT10M

    Temperature: 120°C

11. Season the sauce

    Add 1 teaspoon salt and ½ teaspoon ground white pepper. Stir.

    Time: PT1M

12. Finish the sauce with cream and egg yolks

    Reduce heat to low. Stir in 20 cl heavy cream and the 2 egg yolks, whisking continuously. Never let the sauce boil to avoid the eggs curdling.

    Time: PT2M

    Temperature: 80°C

13. Combine all elements

    Add the meat, sautéed mushrooms, carrots, leeks and glazed pearl onions to the sauce. Gently mix and let heat for 10 minutes over low heat so everything is hot and the sauce thickens a bit more.

    Time: PT10M

    Temperature: 80°C

14. Finishing and serving

    Sprinkle with chopped chives. Serve the blanquette with hot fragrant long‑grain rice.

    Time: PT2M

Nutrition Facts

Calories

375

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

3 g