Braised Turkey Fillet

Cooking method

1. Step 1:

   

   How to braise turkey fillet? Gather your ingredients. You can use breast or thigh fillet — breast makes for leaner meat.

2. Step 2:

   

   Peel and rinse the onion. Cut it however you like — thin half-moons or small dice both work.

3. Step 3:

   

   Rinse the turkey fillet and pat it dry. Cut it into medium pieces. If you're using thigh fillet, trim away all the sinew and thick membranes.

4. Step 4:

   

   Heat the oil in a wide skillet. Cook the onion over medium heat until golden, stirring now and then so it doesn't burn.

5. Step 5:

   

   Add the turkey pieces to the pan, ideally in a single layer. Sear over medium-high heat until browned. Searing seals the juices inside the pieces, so the fillet stays juicy and soft. Turn the pieces as they cook so they brown evenly on all sides.

6. Step 6:

   

   Pour boiling water into the pan. Why boiling? So you don't cool the meat down mid-cook. The water should come no more than halfway up the fillet. Cover, bring to a boil, and braise, covered, over medium heat for about 20 minutes.

7. Step 7:

   

   By now the meat will have softened enough to absorb the salt and seasonings evenly. Season with salt, add the basil, allspice, and herb blend, and stir. Braise over medium heat for 10 minutes. For a more savory flavor, black and red ground pepper, thyme, and garlic all work well.

8. Step 8:

   

   Toward the end, add the bay leaf and stir. Cook over low heat for another 10 minutes. Let the meat rest, covered, for a bit, then serve.

9. Step 9:

   

   Enjoy!