Turkey Tenderloin Sous Vide Food

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 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.

SOUS VIDE WHOLE TURKEY

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.

TURKEY AND DRESSING SOUS VIDE (AND BONUS STOCK)

Steps:

• Sharpen your knife. Remove the neck and giblets from the bird. Put them in a stock pot.
• Cut off the leg and thigh (separately or attached).
• Cut off the back, break it up and put it in the stock pot.
• Cut each breast off the bone. Best done with a boning knife.
• Put any trimmings or extra parts in the stock pot. Add seasonings to taste and cover with water.
• Boil the bits and parts.
• Place each breast and each thigh/leg qurarter in a vacuum seal bag with olive oil, lemon slice, rosemary twigs, garlic, thyme or whatever aromatics you prefer.
• Vacuum seal. If you don't have vacuum sealer, just use freezer bags and get as much air out as possible and seal. Put in the fridge to hold.
• I either throw the wings in the stock pot or seal them separately.
• When the bits are done in the stock pot, use tongs to get our all parts and giblets.
• I dice the giblets up and add to my favorite dressing recipe alog with some of the stock.
• Place your dressing in a vacuum eal bag (or freezer bag) and take the air out. Place it in the fridge with the turkey.
• Pick all the meat off the bones and parts. Throw the meat back in the stock pot and throw the bones away. You now have quite a bit of soup stock to freeze or refrigerate for later.
• Set you sous vide for 176 F and place your dark meat in for 12 hours. I do this the night before.
• The next morning set your sousvide for 145 F and add your white meat and dressing. Let it go for 2-3 hours. 2 1/2 is what I do.
• Your oven is free for all the other lovely things you are making.
• When you are ready to take it all out. Place the turkey and dressing packets in a large bowl.
• If serving right away empty the dressing into a bowl. I find it takes a bit of time before everything goes on as I will make gravy. So I put the dressing in an oven OK bowl and place it in the oven to stay hot. This way it gets a nice crust on it.
• Empty the turkey out into the bowl with all the juices. Use the juices to make your gravy.
• Now you have a choice -- are you serving the meat with or without the skin. If without, take the skin off and slice for serving.
• If you want to serve it with skin either broil for 10-15 minutes or use a kitchen torch to get that lovely brown skin, then skice and serve. If you take it off, save and finish it in a skillet later for a real treat.
• Since you used the carcass to make your stock, there is almost nothing to clean up at the end. So much easier.
• If you have cooked this ahead of serving day, just reheat in 146F for an hour -- then finish under broiler is you want to do so.

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.