Sous Vide Turkey Breast
with cranberry pan sauce
Make juicy and tender turkey breast topped off with an easy cranberry wine sauce.
Let the sous vide do all the work!
Turkey Breast – 1 bone in turkey breast – salt and pepper – sage leaves – rosemary – butter – oil Cranberry Wine Pan Sauce – red wine – dried cranberries – seedless raspberry jam – butter
Season the turkey with salt, pepper and herbs. Vacuum seal it with the butter.
Set the sous vide to 145 F and add the turkey when it reaches temperature. Cook for 3-5 hours.
Take the turkey out and sear in the butter and oil in a hot skillet. Cook for 2 minutes to get crispy skin.
While the turkey rests add the wine, cranberries and jam to the skillet. Cook for 5 minutes to make a quick sauce.
Sous vide is any easy way to cook a holiday dinner without much effort!
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