Sous Vide Turkey Breast With Maple And Rosemary 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

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

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.

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.