adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sous Vide Turkey Breast
0 Likes
Prep Time:
15 minutes
Cook Time:
135 minutes
Total Time:
155 minutes
Sous vide turkey breast roasted to crispy perfection - a simple and delicious main dish for Thanksgiving or any night of the week.
Ingredients:
  • 1 (2 pound) turkey breast half (with bones and skin)
  • 2 teaspoons kosher salt, divided, or to taste
  • 2 fresh thyme sprigs
  • 2 fresh sage sprigs
  • 2 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 0.5 cup white sugar
  • 0.5 cup Champagne vinegar
  • 2 cups blood orange juice
  • 1 teaspoon grapeseed oil
  • 0.75 teaspoon ground black pepper
Instructions:
  • Follow the manufacturer's instructions to set up the thermocirculator and water bath. Adjust the thermocirculator to 145 degrees F (63 degrees C) and let the water bath reach the same temperature.
  • Season turkey breast with a touch of salt, then place it in a large vacuum-sealable bag along with thyme, sage, and butter. Seal the bag using a vacuum sealer. Submerge the bag in warm water with a thermocirculator, cover it with foil, and cook for 2 hours.
  • While the turkey is cooking, caramelize sugar in a medium nonstick pan over medium heat (avoid stirring) for 6 to 8 minutes. Lower the heat, carefully pour in vinegar (expect boiling and sugar crystallization), stir until sugar dissolves (3 to 4 minutes). Add blood orange juice, raise heat to medium-high, cook until slightly thickened (10 to 12 minutes), then season with salt. Let the blood orange mixture cool slightly at room temperature for later use.
  • Preheat the oven to 450°F (230°C) with the rack in the top third.
  • Transfer the turkey breast out of the bag onto a wire rack placed on a foil-lined rimmed sheet pan, and discard the contents of the bag. (Turkey will be at 145 degrees F (63 degrees C) after removing it from the water bath.)
  • Pat the turkey breast dry with paper towels, brush the skin with oil, and season evenly with remaining 1 teaspoon kosher salt and pepper before placing it, skin-side up, on the prepared sheet pan.
  • Roast in a hot oven until the skin is crispy and golden brown and a thermometer reads 155°F (68°C) in the thickest part, about 12 to 15 minutes. Rest the turkey breast at room temperature for 5 minutes after taking it out of the oven.
  • Carefully remove the turkey breast from the bone using a knife, then slice the turkey against the grain into 1/4- to 1/2-inch thick pieces. Serve with blood orange gastrique.

Similar Recipes