Main Dishes Recipes SOUS VIDE TURKEY BREAST & APPLE CIDER GRAVY

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This Sous Vide Turkey Breast is a foolproof way to get juicy turkey! Well seasoned, with crispy, browned skin and served with apple cider gravy!


Even though I’m sort of new to the sous vide game, a turkey breast has been high on my list of things to try for a few reasons!
Turkey breasts, bone in, boneless, or roasts are the perfect smaller option for a holiday meal when you aren’t feeding a ton of people.
The problem with turkey breast, if done wrong, is that white meat can turn out to be drier than its dark meat counterparts.
Although we love this Crockpot Turkey Breast, it’s never going to yield a crispy skin like a traditional roasted turkey.
The Anova Sous Vide Pro makes cooking a juicy, moist turkey breast with crispy skin easier than ever before! You can even connect it to your smartphone to access recipes and monitor your dinner from outside your kitchen.

Roasting a turkey breast can lead to uneven temperatures throughout the breast. With sous vide, the turkey breast will be the same internal temperature all the way through, which means no overcooking and moist turkey breast every time!
Simply season your turkey breast well, place in a large (I recommend 2 gallon or extra large) heavy duty freezer bag, seal, and let the Anova Sous Vide Pro work its magic.
Your holiday guests will definitely be wowed this year!

How do I seal a zipper freezer bag for sous vide cooking?

This was one of my biggest questions when I started cooking with the Anova Sous Vide Pro, because we don’t have a vacuum packer and didn’t want to purchase additional equipment.
The awesome thing is that you don’t have to! Zipper freezer bags work just fine, as long as carefully seal the bag and allow the air to escape using the water immersion technique.
To do this, place your turkey breast in your freezer bag and seal half way or a little more. Gradually lower the bag into your pot of water, allowing the water to push the air out the top.
When all of the air is eliminated (be careful not to allow water into the seal in the top!), seal the remaining part of the bag and proceed with cooking.

What kind of turkey breast do I need for this recipe?

You can use the Anova Sous Vide to cook any turkey breast (and even a whole turkey if you have a bag large enough!).
For this recipe, I used a skin-on, bone-in turkey breast that weighed about pounds.
I love using a skin on turkey breast because this way I can crisp it up in the oven and it will look more like a traditional turkey on the table.
If you’re using a skinless turkey breast, you won’t necessarily need to sear or broil the breast after it’s done cooking, but you can if you prefer.

What’s important is that whichever turkey breast you use is roughly the same weight as the one called for in the recipe, otherwise, you’ll need to account for additional cook time if your turkey breast is larger.
The beautiful thing about cooking a sous vide turkey breast? The cook time and temperature is actually pretty flexible.

What temperature is best for sous vide turkey breast?

This is another area where everyone has a different opinion.
You can cook your turkey breast as low as 132 degrees F (56 degrees C) and as high as 152 degrees F (67 degrees C).
If you cook your turkey breast at a lower temperature, you will need to cook it longer, your internal temperature will be lower (this is technically still safe to eat, but it’s up to you whether you’re comfortable with it), and your end result pinker and juicier.
If you cook your turkey breast at a higher temperature, you will cook it less, your internal temperature will be higher, and your end result will be much closer to a roast turkey from the oven.

What’s most important when cooking sous vide turkey is that you figure out where you’re comfortable and what result you’re looking for.
We cooked this one at 140 degrees F for 8 hours and my husband declared it the juiciest turkey he’d ever had <– no word of a lie!
We also tried cooking for 5-6 hours at 145 degrees F, and it was just as delicious.

Tips for cooking Sous Vide Turkey Breast:

  • Season well — the turkey has a lot of time to hang out while it gently cooks, and all of that flavor is going to penetrate the turkey breast for amazing results!
  • Get that crispy skin: after your turkey breast is cooked through with your Anova Sous Vide, we need to crisp the skin. There are two ways to do this: searing in a pan or under the broiler in the oven. I prefer to do mine in the oven, because it’s less work and gets great even results, but you can do what works for you! The important thing is that you thoroughly dry it and butter or oil the turkey breast before browning.
  • An hour or two (or a few more!) isn’t really going to make a big difference in the quality of the finished product, which gives you a lot of flexibility and peace of mind! You can start your turkey breast when it’s convenient for you, and know that you are going to have an amazing meal in the end.

Sous Vide Turkey Breast with Apple Cider Gravy

This Sous Vide Turkey Breast is a foolproof way to get juicy turkey! Well seasoned, with crispy, browned skin and served with apple cider gravy!
CourseMain Course
CuisineAmerican
Keywordsous vide turkey breast
Prep Time15 minutes

Cook Time8 hours 10 minutes
Total Time8 hours 25 minutes
Servings6 servings
Calories454.72kcal
AuthorFood Lovers

Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 4 lb bone in, skin on turkey breast (see post notes for different types of turkey breast)

Garlic Butter

  • 2 tablespoons melted unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper

Apple Cider Gravy

  • 1/4 cup unsalted butter
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 cup all purpose flour
  • 2 cups turkey broth (drippings plus broth to make 2 cups)
  • 1 cup apple cider

Instructions

  • Stir together garlic powder, seasoning salt, Italian seasoning and black pepper. Rub all over turkey breast.
  • Place turkey breast in a large 1-2 gallon zipper freezer bag, sealing the zipper about 3/4 of the way across.
  • Place the bag with the turkey breast in a large pot of water, carefully submerging all of the bag except for the very top of the zipper. Let the water in the pot squeeze any remaining air out of the bag and seal completely.
  • Secure the Anova Sous Vide Pro to the side of your pot, and set it to a temperature of 140 degrees F for 10-12 hours (see post above for additional tips on cooking temperatures and times).
  • When cook time is over, remove the bag from the pot, open the seal and move turkey breast and juices to a 9x13" roasting dish.

Garlic Butter

  • Preheat the broiler in the oven.
  • In a medium bowl, stir together melted butter, garlic powder, seasoning salt, Italian seasoning and black pepper.
  • Brush over top of turkey breast in pan and broil for 5-8 minutes, until skin is golden brown.
  • *Alternatively, you can roast at 450 degrees for 20-25 minutes, or sear in a large pan on the stove top.

Apple Cider Gravy

  • When turkey is removed from the oven, move it to a cutting board to rest and strain any remaining juices into a 2 cup liquid measuring cup. Add additional turkey or vegetable broth to make 2 cups.
  • In a medium saucepan, melt butter.
  • Stir in the garlic, salt, thyme and pepper. Then whisk in the flour until completely combined.
  • Whisk in the turkey juices and apple cider. Bring to a simmer over medium-high heat, then reduce to medium and simmer until thickened.
  • Slice turkey breast and serve with gravy as desired.

Nutrition (this is an estimate)

Nutrition Facts
Sous Vide Turkey Breast with Apple Cider Gravy
Amount Per Serving
Calories 454.72Calories from Fat 151
% Daily Value*
Fat 16.8g26%
Saturated Fat 8.19g51%
Cholesterol 193.66mg65%
Sodium 1882.8mg82%
Potassium 846.12mg24%
Carbohydrates 10.41g3%
Fiber 0.59g2%
Sugar 4.01g4%
Protein 66.48g133%
Vitamin A 413.46IU8%
Vitamin C 6.1mg7%
Calcium 63.1mg6%
Iron 2.38mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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