Lemon and rosemary turkey and couscous en cocotte

Don’t be intimidated by the “en cocotte” portion of the title. It’s just French for “cooked in a covered pot that you can also use for serving.” An alternative translation is: How to cook a really good turkey breast the lazy way; no overnight brine, no basting, nothing.

Take me to the recipe!

A quick note before we talk about the ins and out of this recipe: Anyone who knows me, understands how very much I hate the word “moist.” (I refer to is as “the ‘M’ word.”) Even saying it in my head feels wrong. I’m not alone here, I know, but I do feel that I have a particularly strong reaction, which made my search for the easiest turkey cooking method particularly grueling. Because it’s damn near impossible to read a blog post, watch a video, or see a cooking show about poultry without people shouting it from the rooftops.

But figuring out this recipe made it all worth it! And I promise you, this is the easiest route to not-dry turkey.

I first learned about cooking “en cocotte” from an episode of Cook’s Country. They made “French Chicken in a Pot” and I wanted to try it with turkey. I’ve also wanted to make a version of the famous Greek Avgolemono Soup, which is broth thickened with a cooked grains and egg yolks, but soup isn’t always psychologically satisfying as a meal, you know?

Instead, I used the broth and egg yolks to thicken the grains instead of the other way around.

A couple of cooking notes:

• After roasting the turkey, there should be about 1/4 of an inch of liquid at the bottom of the Dutch oven. If there isn’t, add another 1/4 cup of stock before cooking the couscous.

• The only extra step in this recipe is to blend together some broth, egg yolks, and lemon juice to add to the cooked couscous. I really recommend using a blender EVEN THOUGH it’ll dirty another appliance. If you don’t get a really good emulsion of the liquids, you can end up with scrambled eggs rather than a rich, thick sauce over your couscous.

• The oven temperature (275!) will seem very low and it is. But the Dutch Oven with a lid and an extra layer of foil really seals in the heat and moisture and cooks the turkey despite the low oven temperature. Our oven runs very hot, so I actually set it 10 degree lower.

• The only downside to this cooking method is that the steam softens the turkey skin. If you like crispy skin, just strip it off and seer it on a really hot skillet to crisp it back up.

• I love serving this with a quick tzatziki sauce.

Lemon and rosemary turkey and couscous en cocotte

1 bone-in turkey breast, about 2 ½ lbs
2 Tbsp olive oil, divided
1 small onion (or ½ of a large onion), chopped
4-5 extra large garlic cloves, smashed and roughly chopped 
1 Tbsp fresh rosemary, minced (or 1 tsp dried)
1½ tsp smoked paprika
1 tsp kosher salt
4 cups low sodium chicken stock or water, divided
3 cups Israeli couscous  
2 egg yolks
1/3 cup lemon juice (juice of 2 large lemons)

Preheat the oven to 275.

In a large Dutch oven or oven safe pot with a lid, heat 1 Tbsp olive oil over medium high heat. Seer the turkey breast on the top, bottom, and both sides, adjusting the heat if the turkey browns too quickly or if the oil starts to spit uncomfortably. When browned all over (this should take about 10 minutes), remove to a plate.

Add 1 Tbsp of olive oil to the same Dutch oven and heat over a medium low flame for a few seconds. Saute the onion until translucent, about 3 minutes. Add the garlic and cook for 1 minute more. Add the rosemary, smoked paprika, and salt. Cook for 1 minute more until fragrant.

Turn off the heat.

Add the turkey back to the pan. Cover the top of the Dutch oven tightly with a large piece of tin foil and then top with the lid.

Bake for 1 hour. Check the internal temperature of the turkey with a thermometer in the thickest part. When the thermometer reads 165, the turkey is done. If the turkey isn’t up to temperature yet, return it to the oven and check it every 5-10 minutes to avoid overcooking.

While the turkey is cooking, blend together 1 cup of chicken stock, 2 egg yolks, and 1/3 cup of lemon juice. Set aside.

When the turkey is done, remove the Dutch oven and carefully take off the tin foil from its top (watch the steam!). Remove the turkey to a plate or cutting board and cover tightly with the tin foil. Let rest.

Add 3 cups of stock to the turkey cooking juices in the Dutch oven and bring to a boil. Add the couscous, reduce the heat to low, and simmer for 8-10 minutes, until the couscous has absorbed all of the stock. (Check after 4 minutes to make sure the couscous isn’t cooking too fast or sticking too much. If it is, turn down the heat.)

When the liquid is absorbed, add the broth/ egg yolk/ lemon juice combination. Stir it into the couscous and bring the mixture back to a boil. Once it boils, turn off the heat and stir a few more times.

Slice the turkey and serve with the couscous.

Yield: 5-6 large servings

White bean chicken chili

Who needs a quick, easy, healthy, and cheap dinner that everyone will eat, is totally customizable, and is gluten and dairy free? EVERYONE, that’s who. And we ESPECIALLY need it this week.

Our family just flew back from 6 days in Key West, FL and boy are my arms, legs, eyes, lungs, feet, teeth, hair, elbows, knees, and brains tired. See what I did there?

Can we talk about traveling with kids? I love it and hate it. On the one hand, it’s really nice to get out of the regular grind and say “yes” to things like daily ice cream and night swimming. That’s how memories are made, people!

But some of parenting’s stressors are portable. And some of those stressors are actually worse when saying “yes” comes with a side of fatigue and crashing blood sugar.

This particular vacation was amazing fun sandwiched between two slices of crazy-travel bread thanks to oversleeping for our 6:30 am flight on the way there, and then changing our flights twice and driving four hours at 10 pm to beat an ice and snow storm on our way home.

We also paid an arm and a leg for a 3-hour nap in an airport hotel that was the grossest place I’ve ever stayed. It was less like a hotel room and more like a bunch of pink-eye germs and bed bugs holding hands. Shudder. M commented, “It smells like a lot of people were sweating in here.”

But I fully acknowledge that we’re so lucky to be able to travel and are so grateful to the TSA and FAA employees who are currently working really hard without pay. We tried to make meaningful eye contact while saying “Thank you” over and over in securlty.

That said, I’m exhausted.

So, let’s get to this easy, all-purpose chili.

It is deceptively complex considering how quickly it comes together. You can certainly let it simmer for an hour to deepen the flavor if you like, but sauteing the spices and using a rich homemade stock if possible, will achieve the same depth of flavor in less time.

And if you put out every possible topping, I’ve found that this dish makes just about everyone happy.

White bean chicken chili  

1 Tbsp olive oil
1 small white onion, chopped
2-3 large cloves garlic
1 tsp chili powder
½ tsp coriander
1 tsp cumin
1 tsp kosher salt
2 lbs ground chicken breast
1½ cups chicken stock (more, if you like a saucier chili)
1 cup chopped tomatoes
8 oz chopped roasted green chilis (2 small cans)
15 oz can white beans
Toppings: Cheese, scallions, avocado, sour cream, and pickled jalapenos

Heat oil over a medium flame in a large pot. Add the onion and sauté until fragrant, about 3-4 minutes.

Add the garlic and sauté again until fragrant, about 1 minute.

Add the spices and salt and cook, stirring frequently, for 1 more minute.

Add the chicken and sauté until no pink remains.

Add the stock and tomatoes and stir. Bring to a boil, reduce heat to low, and simmer for about 15-20 minutes until the sauce has thickened slightly.   

If the sauce isn’t thickening to your liking after 20 minutes, combine 1 Tbsp flour and 1-2 Tbsp of water and stir vigorously to combine. (I usually use a lidded jar and shake the water and flour together.) Add to the sauce and simmer for another 5 minutes.

Add the chilis and the white beans and bring back to a boil to head through.  

Garnish with cheese, scallions, avocado, sour cream, yogurt, pickled jalapenos, cilantro, etc. Whatever your chili loving heart desires.

Serve immediately.

Yield: 7-8 cups (about 5 grown-up servings)