Sous Vide Turkey Breast
Sous vide turkey done at 66°C. The legs and wings are cooked at 66°C and the breasts at 62°C. Use the bag broth to make gravy.
Ingredients
| 1 | whole turkey |
| 2 ч.л. | garlic powder |
| 2 ч.л. | crushed fennel seeds |
| 2 ч.л. | dried rosemary |
| 1 ч.л. | paprika |
| 1 ч.л. | black pepper |
| 2 ч.л. | crystal salt |
| 2 ч.л. | sugar |
| 1 | zest of 1 orange |
Instructions
Recipe Temp 66.1°C. Recipe Time 06:00. Prep Time 00:30. Ingredients for 8.
Step 1: Set the sous vide to heat to 66°C. Step 2: Separate the legs from the turkey by cutting through the hip joint, leaving the thighs attached. Then cut through the ribs to remove the backbone, leaving the remaining bones in the breast. Step 3: To make the dry brine, combine the salt, sugar, garlic, fennel, rosemary, paprika and orange zest in a bowl and mix well. Step 4: Rub the brine well into the turkey. Step 5: Vacuum-seal the meat and keep in the refrigerator while the rest of the meat cooks (you can't cook everything at once). Step 6: Cook for 6 hours. At 66 for the legs and wings and 4 hours at 62 for the breasts. Step 8: If not serving immediately, remove the bags and immediately cool in an ice bath. Once cooled, transfer to the refrigerator and store up to 7 days before serving. When ready to serve, heat a water bath to 62°C and add the sealed breast and leg bags to the bath and leave 40 minutes to reheat.
Finishing Steps Step 1: To serve, fill a large pan with canola oil and heat until smoking. Clean the breasts skin-side, then turn and baste with butter and herbs (such as thyme, sage, rosemary). Step 2: Or roast in the oven until golden. Use the broth from the bags to prepare gravy!
Orange sauce: the sauce from the turkey bag, juice of one orange, 2 tbsp honey, 1 tbsp olive oil, 1 tsp garlic powder, 1/4 tsp ginger, 2 tbsp soy sauce, 2 tbsp brown sugar, 1/4 cup honey, 2 tbsp cornstarch. Heat everything on the stove and add the starch last. When it thickens, strain.