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Sous Vide Turkey Breast

Sous Vide Turkey Breast

Cost $15, save $25

Source: Recommended by CookPal

  • 135 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Turkey Preparation

    • 1 (2 pound) turkey breast half (with bones and skin)
    • 🧂 2 teaspoons kosher salt, divided
    • 2 fresh thyme sprigs
    • 2 fresh sage sprigs
    • 🧈 2 tablespoons unsalted butter, cut into 1/2-inch cubes

  • Blood Orange Gastrique

    • ½ cup white sugar
    • ½ cup Champagne vinegar
    • 2 cups blood orange juice

  • Roasting

    • 1 teaspoon grapeseed oil
    • ¾ teaspoon ground black pepper

STEPS

1

Prepare a thermocirculator and water bath, setting the temperature to 145°F (63°C).

2

Season turkey breast with 1 teaspoon salt. Seal it in a bag along with thyme, sage, and butter cubes. Cook in water bath for 2 hours.

3

While turkey cooks, make the gastrique by caramelizing sugar over medium heat for 6-8 minutes. Add vinegar and dissolve sugar, then add blood orange juice and reduce to a syrup consistency for 10-12 minutes.

4

Preheat the oven to 450°F (230°C).

5

Pat dry the cooked turkey. Brush skin with grapeseed oil and season with remaining salt and pepper.

6

Roast turkey in oven until skin is golden and internal temperature reaches 155°F (68°C), about 12-15 minutes.

7

Let turkey rest for 5 minutes, remove from bone, slice, and serve with blood orange gastrique.

NUTRIENTS

Per 1 serving

🔥

509

Calories

  • 55
    Protein
  • 41
    Carbs
  • 13
    Fats

💡 Sous vide ensures even cooking and maximum tenderness.Covering the water bath with aluminum foil reduces evaporation during cooking.Caramelizing sugar properly is key to a flavorful gastrique.Using a thermometer ensures perfectly cooked turkey and avoids overcooking.