Pot Roast of Turkey with Barley
Submitted by pugsly
Pot roast turkey breast simmered with pearl barley, thyme, bay leaves, and a clove-studded onion, served with buttered leeks and cream-enriched barley on a platter.
This pot roast approach to turkey breast keeps the meat incredibly moist by braising it low and slow over barley in a covered Dutch oven. The turkey skin gets seared golden first, then the breast sits skin-side up on a bed of pearl barley simmering with thyme, bay leaves, garlic, and a clove-studded onion. One hour of covered cooking, and the turkey practically falls off the bone.
The barley cooks in the turkey drippings and aromatic broth, absorbing all that savory flavor. Once the turkey comes out, a splash of cream goes into the barley and thickens it into a rich, risotto-like bed for the sliced meat.
Buttered leeks cook separately in a covered skillet for 20 minutes until silky and sweet. They pile in the center of the platter between the sliced turkey and creamy barley, adding a mild, oniony sweetness that ties the whole presentation together.
Slice the breast against the grain into thin diagonals for the most tender result.
Pro Tips
- Sear the turkey skin-side down over high heat for a full 7 minutes. That deep golden crust adds flavor and texture that braising alone can’t achieve.
- Pour off the oil after searing before adding the water. Excess oil makes the barley greasy.
- The clove-studded onion and bay leaves come out before serving. Fish them out when you remove the turkey.
Variations
- Swap barley for farro for a nuttier, chewier grain base.
- Add diced carrots and celery to the barley for a more stew-like presentation.
- Finish with a sprinkle of fresh thyme leaves over the platter for color and fragrance.
Ingredients
Directions
HEAT THE OIL in a large Dutch oven or roasting pan and add the turkey, skin side down.
Cook over high heat until skin is golden, about 7 minutes.
Remove the turkey and pour off the oil.
Replace the pot on the stove and add the water, onion, 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 the butter over low heat in a covered skillet, add the leeks, cover and cook 20 minutes, stirring occasionally.
When the leeks are tender, remove from the heat and set aside.
Transfer the turkey to a cutting board and remove the onion and bay leaves from the barley.
Add the 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. Serve immediately.
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