Sous vide may sound fancy but it's a simple way to cook foods to perfection. All that's required is a water bath and a vacuum-sealed bag. SousVide Supreme, makers of an affordable sous vide water oven, shows just how easy it is to make a tender, juice turkey breast in just 3 hours. Best of all, it requires little work on your end. Just season the turkey breast with salt and pepper, add lemon peel, sage leaves and butter to the cooking pouch, seal and submerge in a 145 degree F water bath. Then go have a glass of wine, relax and enjoy the afternoon. Once the breast is ready, you'll simply give it a quick sear to brown it. Thanksgiving was never so easy! Or delicious. Watch the short video and get the recipe for Sous Vide Turkey Breast w/ Cranberry-Shallot Sauce below.
Sous Vide Turkey Breast w/ Cranberry-Shallot Sauce
For the turkey:
1 turkey breast half, deboned, skin on
2 strips lemon peel, about ½ x 2 inches (1.3 x 5 cm)
4 leaves fresh sage
2 tablespoons (28 g) unsalted butter
1 tablespoon (15 ml) extra virgin olive oil
Salt and pepper
For the sauce:
1 tablespoons (14 g) unsalted butter
1 tablespoon (15 ml) extra virgin olive oil
½ cup (102 g ) minced shallots
¼ cup(60 ml) dry white wine
1 cup (99 g) whole cranberries, fresh or frozen
½ cup (120 ml) low-sodium chicken broth
¼ cup (60 ml) maple syrup (or more to taste)
2 teaspoons (10 ml) cider vinegar
2 teaspoons (10 ml) Dijon mustard
1 teaspoon (5 ml) chopped fresh sage
3/4 teaspoon (7.5 ml) sea salt
Freshly ground black pepper
Click here for the full instructions and for their Savory Chestnut and Herb Bread Pudding recipe.
Gift for the Gourmand: Get the SousVide Supreme here!
