Friday, December 23, 2016

Sous Vide Turkey Breasts

A couple of years ago I purchased a sous vide oven.  I had great plans for all the delicious things I was going to make in said oven.  And to date, I've used it twice.  Embarrassing.  Normally I would feel that I have wasted money that would have been put to better use elsewhere, but after tonight, I cannot feel that way.  Friends, I have made the juiciest, most tender turkey breast on the planet.  And that's not even hyperbole.  This recipe will turn you into a turkey lover.  It's so moist, so tender, you'll swear it couldn't possibly be related to that horrid dried-out turkey you have every Thanksgiving.  And the best part?  It requires almost no action from you.  Just let the turkey stew away in its vacuum pack, and you'll be rewarded with perfection.

Sous Vide Turkey Breasts
Cooking times and temperatures from

1 large whole skin-on, bone-in turkey breast (about 5 pounds), split into two breasts3 tablespoons unsalted butter, softened
¼ cup Lawry's seasoned salt
1 large sprig rosemary, leaves removed
6 small sprigs thyme

Loosen the skin and smear 1½ tablespoons of butter under the skin of each breast.  Sprinkle each breast with half of the seasoned salt and half of the rosemary leaves.  Slide each breast into a separate vacuum bag, and then slide three sprigs of thyme onto the top of each breast.  Seal the bags.

Preheat the sous vide machine to 145°F/63°C.  Lay the sealed bags into the machine and make sure they are fully immersed.  Lay a small plate on top of the bags to ensure they remain immersed.  Cook for 3 hours.

Remove the bags from the sous vide machine and slice each open.  Using tongs, remove the breasts to a glass dish or roasting pan, disposing of the liquids and herbs.  If desired, run the breasts under the broiler for 5 to 10 minutes, or until the skin is crisped.  Slice and serve.

Makes 6 servings

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