Alright, folks, let’s talk about cooking turkey breast the sous vide way—trust me, it’s worth it. Grab your turkey breast, some sage, and a good chunk of butter, and let’s get to it.
Recipe
Sous vide cooking is a revolutionary technique that guarantees perfectly cooked turkey breast every time, making it an ideal choice for both beginner and seasoned cooks. Chef Curtis Stone’s sous vide turkey breast recipe is an illustration of how this method can elevate a simple dish into a culinary delight. By using a precise temperature of 145°F (62.7°C) for 2.5 hours, this recipe promises turkey breast that’s juicy and tender.
The addition of sage brown butter, fresh sage, shallots, and garlic infuses the meat with an exquisite flavor profile, while the final step of crisping the skin in the oven delivers a satisfying crunch.
For a professional finish, the turkey breast is cooked sous vide, then transferred to a preheated oven set at 425°F (218.3°C) to crisp up the skin. This dual-cooking method not only enhances the texture but also assures that the turkey looks as good as it tastes. The sage brown butter, drizzled over the sliced turkey before serving, adds a rich, nutty flavor that complements the aromatic sage and garlic notes.
Follow these steps to create a dish that will impress your family and friends with its perfect blend of flavors and textures.
Ingredients:
- Turkey breast
- Fresh sage leaves
- Shallots
- Garlic cloves
- Butter
- Salt
- Pepper
To prepare this dish, start by seasoning the turkey breast with salt and pepper. Place the turkey breast in a vacuum-seal bag or a zip-top bag along with fresh sage leaves, sliced shallots, and crushed garlic cloves. Seal the bag tightly, removing as much air as possible.
Immerse the bag in a sous vide water bath set to 145°F (62.7°C) and cook for 2.5 hours. Once done, carefully remove the turkey from the bag and pat it dry. Preheat your oven to 425°F (218.3°C) and place the turkey breast on a baking sheet. Roast for approximately 30 minutes, or until the skin is golden brown and crispy.
Meanwhile, melt butter in a saucepan over medium heat, adding minced sage leaves. Stir until the butter turns a light brown color, then remove from heat. Slice the turkey breast and drizzle with the sage brown butter before serving.
For the best results, make certain that your sous vide setup is stable and the temperature is consistent throughout the cooking process to avoid any variations in texture. If you’re new to sous vide cooking, consider investing in a reliable immersion circulator, which can make the process much easier. Additionally, vacuum sealing minimizes freezer burn and maintains original taste and texture, ensuring your dish is as delicious as it was meant to be.
Additionally, when crisping the skin in the oven, keep a close eye on the turkey to avoid over-browning. Let the turkey rest for a few minutes after roasting to allow the juices to redistribute, guaranteeing every bite is flavorful and moist.
Sous vide turkey breast offers a modern twist on a classic dish, combining precision cooking with a touch of culinary flair. This method, originating from the French term “under vacuum,” allows home cooks to achieve perfectly tender and juicy turkey every time. By cooking the turkey at a consistent 145°F (62.7°C) for several hours, the sous vide technique guarantees even cooking while retaining moisture. Paired with a rich sage brown butter sauce, this recipe elevates the traditional turkey experience. Additionally, crisping the skin in the oven adds a satisfying crunch, making it a delightful centerpiece for any holiday gathering. Whether you’re a seasoned chef or a cooking novice, this sous vide turkey breast recipe is both a practical and exquisite choice for your next feast. The sous vide technique ensures that your turkey stays juicy and flavorful throughout the cooking process.
Conclusion
Alright, folks, let’s talk turkey—specifically, a sous vide turkey breast that’ll have you licking your fingers and wondering how you ever cooked without this method. Now, don’t let the fancy name fool you; sous vide just means cooking in a water bath at a controlled temperature. It’s pretty straightforward, and I promise you’ll love the result.