Basic Cooked Turkey Breast
Pechuga de Pavo CocidoTurkey parts are very convenient and practical when preparing enchiladas, sandwiches, salads, and saucy turkey dishes. This is the way to cook a small amount of fresh turkey at home instead of buying cooked turkey from a deli. There is also the bonus of the turkey broth to use for soup.
Ingredients
Makes about 4 cups shredded or diced meat and 4 cups broth
- 1 2- to 3-pound boneless turkey breast half, with or without skin
- 6 cups water
- 1 medium onion peeled and quartered
- 1 large carrot washed and cut into chunks
- 3 sprigs parsley
- 3 medium garlic cloves peeled and sliced
- 1 bay leaf
- 2 teaspoons salt
Instructions
- Put the turkey in a large pot and add the water.
- Add the remaining ingredients and bring to a boil, uncovered, skimming the surface as needed.
- Reduce heat to low, cover and simmer until the meat is white in the center, 35 to 40 minutes.
- Cool the turkey, uncovered, in the broth.
- When the turkey is cool enough to handle, proceed with your recipe.
- Or, transfer to a separate container, cover and refrigerate up to 2 days.
- (Turkey can be frozen, but it’s much better when freshly cooked.
- ) Strain and store the turkey cooking broth, refrigerated or frozen, to use in soups or sauces.
