Sous Vide Turkey Breast Recipes

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.

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.

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.

Steps:

• Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 145 degrees F (63 degrees C) and allow water bath to come up to temperature.
• Season turkey breast evenly with 1 teaspoon salt and transfer to a large vacuum-sealable bag; arrange thyme sprigs, sage sprigs, and butter cubes around turkey breast in the bag. Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed turkey breast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 2 hours.
• While turkey is cooking, cook sugar in a medium nonstick pan over medium heat, without stirring, until deeply caramelized, 6 to 8 minutes. Reduce heat to low and carefully add vinegar (mixture will begin to boil immediately and sugar will crystalize), and cook, stirring frequently, until sugar is completely dissolved, 3 to 4 minutes. Add blood orange juice, increase heat to medium-high, and continue cooking, stirring occasionally, until bubbles begin to thicken slightly and mixture becomes syrup-like in consistency, 10 to 12 minutes; season with salt to taste. Remove blood orange mixture (gastrique) from heat and set aside at room temperature to cool slightly until ready to use.
• Preheat the oven to 450 degrees F (230 degrees C) with an oven rack positioned in top third of oven.
• Remove turkey breast from bag and transfer to a rimmed sheet pan lined with aluminum foil and fitted with a wire rack; discard contents remaining in bag (the meat will be at 145 degrees F (63 degrees C) when pulled from water bath).
• Gently pat turkey breast dry with paper towels and brush turkey skin with oil; season turkey breast evenly with remaining 1 teaspoon kosher salt and pepper. Place turkey breast, skin-side up, on the prepared sheet pan.
• Cook in the preheated oven until skin is crispy and golden brown, and a thermometer inserted into the thickest portion registers 155 degrees F (68 degrees C), 12 to 15 minutes. Remove turkey breast from oven and let rest at room temperature for 5 minutes.
• Using a knife, carefully remove turkey breast from bone; discard bones. Slice turkey breast against the grain into 1/4- to 1/2-inch thick pieces; serve with blood orange gastrique.