Christina Georgina wrote:Interested to hear your thoughts on modifications to the turkey Bolognese sauce, Jenise.
I've been thinking about a turkey tonnato and I've already decided to have a heavy hand on the poaching broth and a very easy hand on the heat and cooking time and a very long cool in the broth but I am worried that the taste and texture will just not be right. Not that I want it to turn out "just like the real thing". It should be different but just not sure how to alter the flavors of the poach and sauce for a seamless meld. I just don't cook with turkey except at Thanksgiving
I use ground turkey in meatballs, either 100% or blended with other meats, and its the one place where turkey improves texture and is the best meat regardless of any health considerations. I also love it for taco filling. It's those items that got me thinking, why not a Bolognese? Well, the texture was just wrong. It never tenderizes the way beef does, it just seemed like pulverized cardboard, and it doesn't develop in flavor. I had to boost the flavor somewhat by adding and reducing with beef broth, and in the end it still seemed a bit flat so I threw in a generous amount of Penzey's French basil, chile flakes, and dollops of olive oil and cream--IOW, I had to add back fat. The final dish was tasty, but whatever advantages I was trying to realize by using turkey instead of red meat were for naught in light of the additives.
A tonnato could be interesting. For best flavor AND texture I would tend to want to roast instead of poach, but then I've never poached turkey. I presume you'd roll and tie the breast for that?