SOUS VIDE TURKEY BREAST RECIPE
Get the absolute perfect texture, flavor and juiciness when you sous vide a turkey breast.
Provided by Justin McChesney-Wachs
Categories Main
Time 3h15m
Number Of Ingredients 8
Steps:
- Preheat water bath to 145°F / 62.7°C
- Make the seasoning: Add butter and herbs to a small skillet over medium heat until the butter starts to brown, just to pasteurize the herbs and flavor the butter. Transfer to a ramekin and set aside to cool slightly so it doesn't melt the plastic bag.
- Season the turkey breast on all sides with kosher salt and freshly ground pepper.
- Place the seasoned breast in a vacuum-sealed bag or Ziplock bag and pour the butter seasoning all around. Vacuum seal or use the water displacement method to remove the air from the bag.
- Cook in the water bath for 3 to 4 hours.
- Remove from the water and allow to sit on the counter in the bag for 15 minutes to cool slightly before searing so it doesn't overcook.
- Remove the breast from bag and pat dry with paper towels.
- To sear in a skillet: Add about 2 tbsp of canola oil to coat the bottom of the pan and heat over high heat. Sear the dried turkey breast on the skin side first for about 1 minute to brown, then flip and sear for another minute on the second side.
- Slice against the grain, serve and enjoy.
Nutrition Facts : Calories 245 kcal, Carbohydrate 1 g, Protein 33 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 97 mg, Sodium 1087 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
SOUS VIDE TURKEY BREAST
A Sous Vide Turkey Breast is a great option if you don't want to roast a whole bird. Sous Vide cooking ensures the turkey is tender, succulent and unbelievably flavorful. Don't believe me? Try it! You will be so amazed that this might become your new family tradition.
Provided by Olivia Mesquita
Categories Main Courses
Time 2h40m
Number Of Ingredients 5
Steps:
- Season the turkey breast generously with salt and pepper, on all sides.
- Heat a sous vide water bath to 145 degrees F, or to desired temperature.
- While the water is heating, place the seasoned turkey along with the lemon slices, butter and herbs, in a bag. Use the FoodSaver Preservation System to vacuum seal the bag, making sure it pulls all air out and forms a seal around the food.
- Place the bag in the sous vide bath, making sure it is fully submerged. Cook for 2 1/2 hours or up to 6 hours.
- Arrange the top rack of your oven so it's 8 to 12 inches below the heating element, and preheat your broiler.
- Once turkey is cooked, remove from the water bath and arrange, skin side up, on a baking sheet.
- Roast the turkey under the broiler until the skin is crispy and golden brown.
- Carve and serve with gravy!
Nutrition Facts : Calories 42 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 70 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
SOUS VIDE TURKEY BREAST WITH CRISPY SKIN
Turkey breast cooked in the sous vide is extra tender, juicy, and flavorful! In a few very simple, hands-off steps, you'll have fully cooked and delicious turkey breast for your next holiday or weeknight meal.
Provided by Sam Guarnieri
Categories Main Course
Time 3h5m
Number Of Ingredients 6
Steps:
- Set sous vide to 145° Fahrenheit.
- Pat the turkey breasts dry with a paper towel then brush with olive oil and sprinkle with salt and black pepper.
- Place turkey into a zip-top bag along with the thyme and garlic. Remove air from bag and place in the preheated sous vide bath, cook for 3 hours.
- After 3 hours, heat butter or oil in a large skillet over medium heat, then remove turkey breasts from bag and place in skillet skin-side down. Quickly sear for a few minutes per side or until golden brown.
Nutrition Facts : ServingSize 1 serving, Calories 413 kcal, Carbohydrate 1 g, Protein 50 g, Fat 22 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 155 mg, Sodium 159 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g
SOUS-VIDE TURKEY BREAST WITH MAPLE AND ROSEMARY
Cooking a turkey breast using sous vide makes for especially tender meat that's never dried out. You'll want to bring the meat to 145 degrees, which leaves it delicately pink, very juicy and perfectly safe because the long, steady heat of the sous vide machine pasteurizes the meat. That said, if you like your turkey slightly firmer and well done - more like a traditional roast bird - cook it to 152 degrees. Lastly, make sure to take the skin off the meat before cooking; the moist environment of the sous-vide bag makes it irreversibly soggy. Fans of crisp, golden skin can bake it separately instead.
Provided by Melissa Clark
Categories poultry, main course
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- In a small saucepan, simmer maple syrup, butter, rosemary and salt until the butter melts and the maple syrup thickens slightly, about 5 minutes. Let cool.
- Place the turkey in a large bowl and pour the cooled maple mixture over it, turning to coat pieces with syrup. Cover and refrigerate overnight.
- Using a sous-vide machine, heat a large pot or heatproof container of water to 145 degrees. Transfer turkey to a reusable silicone sous-vide bag or resealable plastic bag, laying breasts end-to-end so the thin side of one is against the thick side of the other. Discard marinade. Slowly lower the bag into the water, allowing any air to escape. Weigh down the bags; an upside-down metal steamer basket or a metal bowl work well for this, topped with a metal spoon or tongs for extra weight, if needed.
- Cook until the turkey reaches 145 degrees when checked in the center with a meat thermometer, 2 1/2 to 3 hours. Once the turkey is at 145 degrees, leave it in the bag in the water for an additional 15 minutes to pasteurize it. Serve immediately with crisp turkey skin, if you like, or leave turkey breast in the water at 145 degrees for up to 12 hours total.
SOUS VIDE TURKEY BREAST
Turkey breast becomes uniquely tender from cooking under pressure with a juicy interior and soft texture. I paired it with a blood orange gastrique for flavor and color.
Provided by John Somerall
Categories Turkey Breasts
Time 2h35m
Yield 4
Number Of Ingredients 10
Steps:
- Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 145 degrees F (63 degrees C) and allow water bath to come up to temperature.
- Season turkey breast evenly with 1 teaspoon salt and transfer to a large vacuum-sealable bag; arrange thyme sprigs, sage sprigs, and butter cubes around turkey breast in the bag. Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed turkey breast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 2 hours.
- While turkey is cooking, cook sugar in a medium nonstick pan over medium heat, without stirring, until deeply caramelized, 6 to 8 minutes. Reduce heat to low and carefully add vinegar (mixture will begin to boil immediately and sugar will crystalize), and cook, stirring frequently, until sugar is completely dissolved, 3 to 4 minutes. Add blood orange juice, increase heat to medium-high, and continue cooking, stirring occasionally, until bubbles begin to thicken slightly and mixture becomes syrup-like in consistency, 10 to 12 minutes; season with salt to taste. Remove blood orange mixture (gastrique) from heat and set aside at room temperature to cool slightly until ready to use.
- Preheat the oven to 450 degrees F (230 degrees C) with an oven rack positioned in top third of oven.
- Remove turkey breast from bag and transfer to a rimmed sheet pan lined with aluminum foil and fitted with a wire rack; discard contents remaining in bag (the meat will be at 145 degrees F (63 degrees C) when pulled from water bath).
- Gently pat turkey breast dry with paper towels and brush turkey skin with oil; season turkey breast evenly with remaining 1 teaspoon kosher salt and pepper. Place turkey breast, skin-side up, on the prepared sheet pan.
- Cook in the preheated oven until skin is crispy and golden brown, and a thermometer inserted into the thickest portion registers 155 degrees F (68 degrees C), 12 to 15 minutes. Remove turkey breast from oven and let rest at room temperature for 5 minutes.
- Using a knife, carefully remove turkey breast from bone; discard bones. Slice turkey breast against the grain into 1/4- to 1/2-inch thick pieces; serve with blood orange gastrique.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 40.9 g, Cholesterol 174.2 mg, Fat 12.9 g, Fiber 0.2 g, Protein 55.1 g, SaturatedFat 5.4 g, Sodium 1071.8 mg
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