- Bring the water to boil in a pot.
- Add the celery stalk, the bay leaf, the salt and the barley.
- Reduce to medium heat and cook for 30 minutes or until the grains become tender but remain firm. Remove the bay leaf.
- Filter the broth to retain only the barley. Spread the barley on a baking sheet covered with parchment paper. Add herbs and dried cranberries. Set aside.
Light celery sauce
- Meanwhile, roll the turkey breast and tie with twine.
- Put the broth, the bay leaf, the peppercorns and the coriander in a pot and bring to a boil.
- Reduce to low heat and add the turkey breast. Add water, if needed, to cover completely.
- Let poach for 30 minutes at very low heat, turning the meat a few times during cooking. The cooking time will depend on the thickness of the breast.
- Check doneness with a meat thermometer. The turkey breast is fully cooked when the internal temperature reaches 74 Celsius (165 Fahrenheit).
- Remove turkey breast from broth, then cut into thin slices.
Cipollini onions (optional)
- Brown the onion in the oil for approximately 2 minutes.
- Deglaze with cider vinegar.
- Add the broth and the cooked celery stalk, then let reduce by half for about 15 minutes.
- Strain the sauce. Add the cream and gently heat for 3 minutes.
- You can gently grill onions for 5 to 10 minutes until they caramelize.
When serving, distribute the barley salad in plates and add the slices of turkey breast. Coat with celery sauce and garnish with caramelized onions.