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 RECIPE
Steps:
- Carefully remove turkey skin in a single piece and set aside. Using a sharp boning knife, remove breast meat from breastbone. Set breastbone aside. Season turkey generously with salt and pepper on all sides. Place 1 breast half, cut side facing up, on a work surface. Place second breast half facedown, so the fat end aligns with the skinny end of the first breast half. Gently form into an even cylinder.
- Tie turkey breast at 1-inch intervals using butcher's twine. Transfer to a zipper-lock bag. Turkey can be refrigerated for up to 5 days before proceeding.
- Heat a sous vide water bath to 145°F (63°C), or to desired temperature according to chart above and in the notes section. With bag open, slowly lower bagged turkey into water, letting water pressure squeeze air out of bag until just the seal remains above the waterline. Seal bag completely. Let turkey cook for 2 1/2 hours (or according to chart). Meanwhile, make the crispy skin and gravy.
- For the Crispy Skin: Adjust oven rack to center position and preheat oven to 400°F (200°C). Spread skin evenly over a piece of parchment paper set in a rimmed baking sheet. Season generously with salt and pepper. Place a second sheet of parchment on top and carefully squeeze out any air bubbles using the side of your hand. Place a second rimmed baking sheet on top and transfer to oven.
- Roast until skin is deep brown and crisp (it will crisp further on cooling), 30 to 45 minutes. Allow to cool and set aside at room temperature. Turkey skin can be roasted in advance, cooled completely, then stored, loosely covered, at room temperature for up to 3 days. To re-crisp, place in a hot oven for a few minutes just before serving.
- For the Gravy: Using a cleaver, chop breastbone into 1-inch chunks. In a medium saucepan over high heat, heat oil until smoking. Add breastbone, onion, carrot, and celery and cook, stirring occasionally, until well browned, about 10 minutes total. Add stock, bay leaves, and soy sauce. Bring to a boil, then reduce to a simmer. Simmer for 1 hour, then strain through a fine-mesh strainer. You should have a little over 1 quart (900ml) of fortified stock; if not, add water or more chicken stock to equal 1 quart. Discard solids and set stock aside.
- In a medium saucepan over medium heat, melt butter. Add flour and cook, stirring constantly, until golden brown, about 3 minutes. Whisking constantly, add fortified broth in a thin, steady stream. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups (720ml). Season to taste with salt and pepper. Keep warm.
- When turkey is cooked, remove from water bath and unseal bag. Carefully remove butcher's twine. Cut into 1/4- to 1/2-inch slices for serving. Fan slices out on a warmed serving platter or cutting board. Break skin into serving-sized pieces and add to platter, along with a pitcher of gravy. Serve immediately.
Nutrition Facts : Calories 409 kcal, Carbohydrate 5 g, Cholesterol 162 mg, Fiber 0 g, Protein 69 g, SaturatedFat 4 g, Sodium 822 mg, Sugar 1 g, Fat 13 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
SOUS VIDE WHOLE TURKEY
I looked everywhere online to find a way to sous vide a whole turkey. Nothing! The recipes either recommended taking the turkey apart (just not compatible with a traditional Thanksgiving), or getting a very small 10-pound turkey. So this is the way I did it, and it turned out awesome.
Provided by marc007
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 18h50m
Yield 20
Number Of Ingredients 8
Steps:
- Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl.
- Place turkey in the brining bag and fill with brine, making sure to fill the cavity. Transfer the bag to a 5-gallon pot filled with water. Slowly push the brining bag under the water while you seal it, squeezing air out as you go; remove as much air as possible so bag does not float.
- Attach a sous vide cooker to the edge of the pot. Wrap it in a dish towel for insulation. Cover the pot with plastic wrap to reduce evaporation. Set temperature to 150 degrees F (65 degrees C); cook for 18 to 24 hours.
- Preheat the oven to 375 degrees F (190 degrees C).
- Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.
- Bake in the preheated oven until nicely browned, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 517.6 calories, Carbohydrate 1.1 g, Cholesterol 201.2 mg, Fat 24.3 g, Fiber 0.3 g, Protein 69.2 g, SaturatedFat 7.1 g, Sodium 3991.4 mg, Sugar 0.3 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.
More about "best simple sous vide turkey master food"
SIMPLE SOUS VIDE WHOLE TURKEY RECIPE AND HOW TO GUIDE
From amazingfoodmadeeasy.com
Servings 4Total Time 6 hrsEstimated Reading Time 10 mins
SOUS VIDE TURKEY (TENDER + JUICY) - FIT FOODIE FINDS
From fitfoodiefinds.com
THE FOOLPROOF SOUS VIDE THANKSGIVING TURKEY
From sousvideways.com
HOW TO SOUS VIDE TURKEY THIGH - AMAZING FOOD MADE EASY
From amazingfoodmadeeasy.com
SOUS VIDE TURKEY - ANOVA CULINARY
From recipes.anovaculinary.com
SOUS VIDE TURKEY BREAST RECIPE - JUICY AND TENDER
From saltpepperskillet.com
THE BEST WAY TO SOUS VIDE YOUR THANKSGIVING TURKEY
From blog.williams-sonoma.com
SOUS VIDE TURKEY BREAST - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
SOUS VIDE TURKEY BREAST RECIPE - SOUS VIDE WAYS
From sousvideways.com
HOW TO SOUS VIDE COOK TURKEY - THERMOWORKS BLOG
From blog.thermoworks.com
THE FOOD LAB SOUS VIDE TURKEY GUIDE – ANOVA CULINARY
From anovaculinary.com
SOUS VIDE BONE-IN TURKEY BREAST RECIPE | SHADY BROOK FARMS
From shadybrookfarms.com
BEST SIMPLE SOUS VIDE TURKEY WINGS MASTER RECIPE STORY
From amazingfoodmadeeasy.com
SIMPLE SOUS VIDE TURKEY WINGS RECIPE AND MASTER GUIDE
From amazingfoodmadeeasy.com
BEST SIMPLE SOUS VIDE TURKEY MASTER RECIPE | RECIPE CART
From getrecipecart.com
SOUS VIDE TURKEY [RECIPES: FOR BETTER TASTE AND MOUTH-WATERING …
From bestreviewstar.com
SOUS VIDE TURKEY BREAST - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love