Sous Vide Turkey Breast Recipes

SOUS VIDE TURKEY BREAST RECIPE

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.

SOUS VIDE TURKEY BREAST RECIPE

Steps:

• Set sous vide machine to 60C/140F.
• Place turkey breast in a sous vide bag with 4 sage leaves, and remove the air through a vacuum sealer or the displacement method. Drop turkey in the bath for 3 hours.
• In a bowl, mix together softened butter, garlic, sage, thyme, salt and pepper together until the compound butter is spreadable.
• Remove bag from bath and immediately transfer to ice bath to chill for 10 minutes. Once cooled, discard sage, and place turkey breast on a paper towel lined cutting board. Thoroughly pat the turkey breast until dry.
• Preheat oven for 450F. Spread half the garlic herbed compound butter underneath the skin of the turkey and the other half on top of the skin of the turkey. Place breast on a baking rack pan and cook for 10 - 15 minutes.
• Remove turkey breast from oven. Let rest for 5 minutes. Carve the turkey breast into slices, and enjoy this delicious piece of meat. *Pro tip - brush the excess butter and garlic mixture from the pan onto each piece before serving.

SOUS VIDE TURKEY BREAST

Steps:

• Prepare the water bath, using the Sous Vide immersion circulator.
• Bring the water bath temperature up to 145°F.
• Season both sides of the turkey breast with the garlic salt and pepper.
• Place the seasoned turkey breast in a heavy duty, resealable zipper bag.
• Add the extra virgin olive oil to the bag.
• Seal the bag using the immersion method.
• Submerge in water bath and cook for 3 hours.
• Remove the bag from the bath and remove the turkey breast.
• Pat the turkey breast dry with a kitchen towel.
• Heat an iron skillet over high heat.
• Put the turkey breast in the hot skillet and sear for 5 minutes until it turns golden brown.
• Let rest for 10 minutes and serve.

SOUS VIDE TURKEY BREAST

Steps:

• HEAT SOUS VIDE WATER BATH: Fill sous vide container with water. Set temperature on your immersion circulator (or box sous vide) to 144F/62.2C (or 145-146F/63C if you want no pink) and allow water to heat to that temperature. About 10-15 minutes.
• PREPARE TURKEY FOR SOUS VIDE: Remove bone (optional): To remove bone from turkey breast, slice turkey meat off as close to the bone as possible. You can leave the turkey on the bone if you prefer. Reserve bone for making broth for gravy if desired. Season: Generously season all sides of breast with kosher salt and pepper, a little garlic powder and fresh sprig of rosemary or thyme (or dried) or poultry seasoning.Place turkey breast in bag: Use vacuum sealer or displacement method (Note 1). If using a vacuum sealer, fold back top of vacuum bag about an inch to create a flap (this ensures no food touches the top of the bag where it gets sealed). Insert turkey breast and shape it to an even thickness (to cook more evenly). Unfold flap and vacuum seal the bag using a vacuum sealer. Turkey can be refrigerated in the bag for a couple of days. Submerge into sous vide bath: When temperature of water bath reaches 144F (or 145-6F), submerge bag into water. (Note 1 for displacement method)
• COOK TURKEY SOUS VIDE: Cook time is a minimum 2 3/4 hours and a maximum of 5 hours. Remove turkey from sous vide machine and remove from bag. Reserve juices to make a gravy if desired (there will not be a lot of juices though). Pat turkey dry with paper towels.
• MAKE IT LOOK BEAUTIFUL (OPTIONAL): The turkey meat is now perfect to eat as is, but if you want a pretty presentation and crispy skin, you can pan sear or grill it skin side down on high heat 1-2 minutes. First, season turkey lightly again on all sides. To sear skin side: Heat oil in a heavy pan to medium-high heat (about 8 out of 10). Place skin side down, pressing into pan on all corners to achieve a golden brown over the entire skin side for a total of 1-2 minutes. To grill: Grill skin side down on high heat for 1-2 minutes.
• SLICE AND SERVE: Slice horizontally and serve with gravy if desired, cranberry orange relish and other sides.

SOUS-VIDE TURKEY BREAST WITH MAPLE AND ROSEMARY

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

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!

SOUS VIDE TURKEY BREAST RECIPE

Steps:

• Heat sous vide water bath to 135F.
• Pre sear the turkey breast. (see instructions below)
• Place turkey breast in a 1 gallon sous vide bag or heavy duty zip top bag.
• Sprinkle 3 tablespoons of turkey brine mix over the turkey breast.
• Add 2 tablespoons olive oil to the bag.
• Submerge the bag and remove the air from the bag by allowing the water to press the air out.
• Clip the bag to the side of the sous vide container.
• Cook for 24 hours.
• Remove turkey breast from the bag, pat dry with paper towels, second sear. (see instructions below)

SOUS VIDE TURKEY BREAST

Steps:

• Place each turkey breast in separate 1-gallon bags. Add 2 sage leaves, 2 rosemary sprigs, and 2 tsp. salt to each bag. Press out air from bags and seal. Rub outside of bags until herbs and salt are evenly distributed. Chill 8-24 hours.
• Preheat sous vide machine to 142°F (this will take about 1 hour). Meanwhile, reserving bags, remove turkey breasts. Rinse under water, and pat dry, and return to bags. Let turkey come to room temperature. Add 2 Tbsp. ghee to each bag. Seal each bag, leaving about a 2" opening at one side.
• Carefully lower 1 bag into water, holding the small open portion of the bag, until the pressure of the water expels the air around the food. Seal bag completely shut and drop into machine. Cook until interior temperature registers 141°F on an instant-read thermometer (it will never quite reach 142°F), about 3 1/2 hours. Remove bag from machine, then transfer turkey breast to paper towels, discarding herbs. Repeat with remaining bag. Pat breasts dry and let stand at room temperature 10 minutes.
• Heat remaining 2 Tbsp. ghee in a large cast-iron skillet over medium-high until smoking. Cook 1 turkey breast, skin side down, until golden brown, about 3 minutes. Transfer to a cutting board, then repeat with second breast. Cut breasts crosswise into 1/2" slices.