I cooked a turkey breast sous vide! However, I had to get the turkey first… here’s the recipe!
- turkey breast
- turkey skin – if you choose to make this, which you 100% should
- sous vide cooker
- big pot to cook in (with water)
- plastic bag or vacuum seal bag (and subsequent vacuum sealer)
- butchers twine
- kitchen timer
- parchment paper
- 2 aluminum sheet tray
- If your turkey is bone in and skin on, get the breast out first! don’t throw away the leftover bones – it makes a great turkey stock! Also separate the skin and set it aside, we’re going to use it.
- Clean the breast up from all the gristle and the nastiness.
- Salt and pepper your breasts on both sides, then align them so one thick part is on top of the other breast’s thin part – like a jigsaw puzzle.
- Tie up the two breasts lengthwise with butchers twine so that it makes a nice log-o-turkey.
- Vacuum seal the turkey (or use the ziploc method shown in the Cooler Ribeye).
- Fill your pot with water, connect your sous vide cooker, and set its temperature at 145°F (63°C). Set your kitchen timer for 2.5-3 hours and let it ride.
- In the meantime, preheat your oven to 400°F (205°C).
- Line one sheet tray with parchment paper.
- Lay the turkey skin out flat on the parchment paper. Salt, and pepper it.
- Place another sheet of parchment paper on top of the skin, then lay the other sheet tray on top. This will keep it flat while cooking!
- Place the sheet-tray-turkey-skin-sandwich in the oven for 30-45 minutes or until it is nice and golden brown.
- Once the turkey skin is done, let it cool for a few seconds before slicing and dicing it into skin chips and enjoying the amazing flaky goodness!
- Once the turkey breast is done, remove it from the pot and from the bag. Remove the butchers twine – make sure to get it all ’cause no one likes rope in their food!
- You can serve the turkey as is, with gravy, or you can pan sear it. To pan sear it, get a pan ripping hot, add some oil (such as canola or avocado oil) and sear the turkey log on all sides until it gets your desired brown color. Just make sure the pan is ripping hot, or you run the risk of overcooking the turkey.
- Slice and enjoy!
Credit where it is due – this is my interpretation of Kenji Lopez’s sous vide turkey!