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1 tablespoon Oil
3½ pound Turkey Breast
3 cup Water
1/3 cup Cream
1 Onion
2 Cloves
1 tablespoon Garlic, Minced
3 Bay Leaves
1 tablespoon Thyme
¾ cup Barley, Pearl
½ teaspoon Salt
½ teaspoon Pepper, Ground
5 large Leeks, Sliced (thinly)
2 tablespoon Butter, Unsalted
Heat oil in a large dutch oven or roasting pan and add turkey, skin side down. Cook over high heat until skin is golden, 7 minutes. Remove the turkey and pour off the oil. Replace the pot on the stove and add the water, onion studded with several cloves, 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 butter over low heat in a covered skillet, add leeks, cover and cook 20 minutes, stirring occasionally. When the leeks are tender, remove from the heat. Transfer the turkey to a cutting board and remove the onion and bay leaves from the barley. Add 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.
3½ pound Turkey Breast
3 cup Water
1/3 cup Cream
1 Onion
2 Cloves
1 tablespoon Garlic, Minced
3 Bay Leaves
1 tablespoon Thyme
¾ cup Barley, Pearl
½ teaspoon Salt
½ teaspoon Pepper, Ground
5 large Leeks, Sliced (thinly)
2 tablespoon Butter, Unsalted
Heat oil in a large dutch oven or roasting pan and add turkey, skin side down. Cook over high heat until skin is golden, 7 minutes. Remove the turkey and pour off the oil. Replace the pot on the stove and add the water, onion studded with several cloves, 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 butter over low heat in a covered skillet, add leeks, cover and cook 20 minutes, stirring occasionally. When the leeks are tender, remove from the heat. Transfer the turkey to a cutting board and remove the onion and bay leaves from the barley. Add 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.
