Poached turkey with coriander dressing

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the turkey

  • 250ml/9fl oz white wine
  • 100ml/3½fl oz white wine vinegar
  • 50g/1¾oz salt
  • 50g/1¾oz sugar
  • 1 tbsp black peppercorns
  • 1 tbsp coriander seeds
  • 2 star anise
  • 1 tbsp finely chopped parsley stalks
  • 1 tbsp finely chopped coriander stalks
  • 1 onion, chopped
  • 3 celery sticks, chopped
  • 2 bay leaves
  • 1 head garlic, broken apart
  • 2 free-range turkey legs and thighs

For the dressing

  • 1 bunch fresh coriander
  • 1 bunch fresh tarragon
  • 1 bunch fresh parsley
  • 6 garlic cloves
  • 2 tsp ground cumin
  • pinch sugar
  • 1–2 limes, juice only
  • 6 green chillies or 2 green Thai chillies, trimmed
  • 200g/7oz Greek-style yoghurt
  • salt

To serve

  • 4 Jerusalem artichokes, scrubbed and roasted
  • 2 salsify sticks, peeled, chopped and blanched
  • 1 handful cavolo nero leaves, chopped and deep fried
  • micro coriander, to garnish