Turkey Breast with Cranberry Chutney
Modernist Notes: Because xanthan gum is a modernist ingredient, the amounts for this component are given in metric by weight. I will often add 0.4% xanthan gum, about 1.6 grams, to the chutney when I add the triple sec. It helps to thicken the chutney and hold it all together. If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It is all in my best selling book Modernist Cooking Made Easy: Sous Vide.
Ingredients
| 2 pounds (900g) | turkey breasts, cut into portions | |
| — | salt and pepper | |
| 1 | lemon, sliced | |
| 8 | sage leaves | |
| 12 ounces (340g) | cranberries | |
| 1 cup | 240 ml | orange juice |
| 1/2 cup | 120 ml | water |
| 1/3 cup | 80 ml | brown sugar |
| 1/3 cup | 80 ml | white sugar |
| 1 | dried ancho pepper | |
| 1 tablespoon | 15 ml | peeled and grated fresh ginger |
| 1/4 cup | 60 ml | triple sec or Grand Marnier |
| 2 teaspoons | 10 ml | ground cinnamon |
| 1 teaspoon | 5 ml | ground cloves |
| — | sage leaves, chopped (to assemble) | |
| — | orange zest (to assemble) |
Instructions
Sous Vide Turkey Breast with Cranberry Chutney Instructions.
For the Turkey Breasts (at least 2 to 4 hours before serving): Preheat a water bath to 141°F (60.6°C). Salt and pepper the turkey then place in a sous vide bag. Evenly distribute the lemon slices and sage leaves among the turkey. Seal the bag and cook the turkey for 2 to 4 hours.
For the Cranberry Chutney (at least 45 minutes before serving): Combine the cranberries, orange juice, water, brown sugar, white sugar, ancho pepper, and ginger in a pot. Bring to a simmer and let cook until the cranberries have released their juices, about 10 to 15 minutes. Remove the pot from the heat and discard the ancho pepper. Add the triple sec, cinnamon, and cloves then blend well. You want the chutney to bind together but still have chunks of cranberry in it. The cranberry chutney will last for several days in the refrigerator and can be served cold or reheated.
To Assemble: Remove the turkey from the bag and pat dry. Lightly sear the turkey if desired. Place the turkey on the plate and top with the cranberry chutney. Sprinkle the sage leaves and orange zest over the top then serve.