Name: Dindonneau Froid
Prep time: 45 min
Cook time: 1 h 45 min
Total time: 8 h
Yield: 4 servings
Cuisine: French
Ingredients: 1 bone-in, skin-on young turkey breast half, about 3 to 3½ pounds (1.35 to 1.6 kg); 1 tablespoon fine sea salt (15 ml / 18 g), divided; 1 teaspoon ground white pepper (5 ml / 2 g), divided; 6 cups unsalted chicken stock (1.4 L / 1.4 kg); 1 cup dry white wine (240 ml / 240 g); 1 medium carrot (100 g), sliced; 1 small leek (150 g), white and pale green parts sliced and washed; 1 small yellow onion (150 g), quartered; 1 celery stalk (50 g), sliced; 1 bouquet garni containing 1 bay leaf, 4 parsley stems, and 2 thyme sprigs; Up to 1 cup water (240 ml / 240 g), only if needed to cover the turkey; ¼ cup cold water (60 ml / 60 g); 2¼ teaspoons unflavored powdered gelatin (11 ml / 7 g); 3 tablespoons unsalted butter (45 ml / 42 g); ¼ cup all-purpose flour (60 ml / 30 g); ¾ cup heavy cream (180 ml / 180 g); 1 tablespoon fresh lemon juice (15 ml / 15 g); 2 tablespoons fresh tarragon leaves (30 ml / 4 g), half finely chopped and half left small

Question 1

What is Dindonneau Froid?

Accepted Answer

Dindonneau Froid is a French cold dish of gently poached young turkey covered with chaud-froid sauce. This version uses a bone-in turkey breast half and a creamy, tarragon-scented sauce enriched with seven grams of gelatin, creating a tender satin coating that yields easily under a fork.

Question 2

What temperature should I use to poach the turkey breast?

Accepted Answer

Keep the poaching liquid between 175°F and 185°F, or 80°C and 85°C, for 50 to 70 minutes. The liquid should tremble with an occasional bubble but never boil. Cook the bone-in turkey breast until its thickest part reaches 165°F, without touching the bone with the thermometer.

Question 3

What should I do if the turkey poaching liquid starts boiling?

Accepted Answer

Lift the bone-in turkey breast from the pot immediately, remove the pot from the heat, and let the poaching liquid settle below a boil. Return the turkey only when the liquid reaches 175°F to 185°F. Stopping the hard heat promptly prevents the breast meat from tightening and drying out.

Question 4

How do I make chaud-froid sauce coat the cold turkey evenly?

Accepted Answer

Stir the chaud-froid sauce over an ice bath until it flows like heavy cream in a smooth ribbon. Apply a thin coat to thoroughly chilled turkey slices, chill for 10 minutes, and add a second coat. Warm set sauce over barely warm water; thicken runny sauce over ice.

Question 5

Can I make Dindonneau Froid a day ahead?

Accepted Answer

Yes. Poach the turkey breast, apply both coats of chaud-froid sauce, and chill the finished platter one day before serving. Once the sauce has set, cover the platter without letting the covering touch its surface. Remove Dindonneau Froid from the refrigerator 15 minutes before serving.

Question 6

How should I store leftover Dindonneau Froid, and can I freeze it?

Accepted Answer

Refrigerate leftover Dindonneau Froid promptly in a covered container and eat it within three days. Do not freeze the coated turkey. Freezing damages the tender gelatin structure of the cream-based chaud-froid sauce, so the smooth satin veil will lose its intended consistency after thawing.

Ingredient	Quantity
bone-in, skin-on young turkey breast half	1, about 3 to 3½ pounds (1.35 to 1.6 kg)
fine sea saltdivided	1 tablespoon (15 ml / 18 g)
ground white pepperdivided	1 teaspoon (5 ml / 2 g)

Culinary Explorer

Dindonneau Froid

Ingredients

bone-in, skin-on young turkey breast half

fine sea salt

ground white pepper

Where cooking meets culture.