Making sous vide turkey breast is a delicious way to cook turkey when you don’t want to make an entire bird.
Prep Time5 minutesmins
Cook Time3 hourshrs
Sear & Make Pan Sauce8 minutesmins
Total Time3 hourshrs13 minutesmins
Servings: 4
Ingredients
Turkey Breast
1split turkey breastbone in (2 1/2 pounds)
salt and pepper to taste
3sage leaves
2sprigs rosemary
1Tablespoonbutter
1Tablespoonoil
Cranberry Wine Pan Sauce
1/2cupred wine
2Tablespoonsdried cranberries
2Tablespoonsseedless raspberry jam
1Tablespoonbutter
Instructions
Set up the sous vide water bath and set the sous vide cooker to 145 F.
Season the turkey breast with salt and pepper. Add the rosemary and sage on top of the turkey breast. Put the turkey breast along with 1 Tablespoon of butter in a vacuum bag and seal it.
1 split turkey breast, salt and pepper to taste, 3 sage leaves, 2 sprigs rosemary, 1 Tablespoon butter
Once the water bath reaches temperature put the turkey breast in the water, making sure it is fully submerged.
Let it cook for 3-5 hours.
About 5 minutes before you take the turkey out put a frying pan on the stove on medium high heat and add 1 Tablepoon of oil. Take the turkey out of the water and open the bag. Brown the turkey in the skillet, skin side down. Press it down to get the skin crispy. Brown for 1-2 minutes, then remove to a plate to rest.
1 Tablespoon oil
Pour the red wine in the skillet and add the cranberries and raspberry jam. Let the sauce reduce by half, which should only take 1-2 minutes.
1/2 cup red wine, 2 Tablespoons dried cranberries, 2 Tablespoons seedless raspberry jam
Take the pan off the heat and add 1 Tablespoon of butter. Stir until the butter melts.
1 Tablespoon butter
Take the turkey off the bone by running a knife between the meat and the bone. Slice the turkey breast thinly and pour the sauce over the turkey breast.
Notes
You can use boneless split turkey breast instead.
If using frozen turkey breast increase the cooking time to 4 1/2 - 6 hours.