Sous Vide Turkey Breast with Dark Meat Confit and Gravy
By Sansaire
Images
Ingredients
- Turkey Breast:
- Boneless turkey breasts (skin on)
- Olive oil
- Salt and pepper to taste
- Optional aromatics, such as sprigs of rosemary or thyme
- Dark Meat Turkey Confit:
- Two turkey legs (skin on)
- 5 tablespoons dark brown sugar
- 1 tablespoon kosher salt
- 4 cloves garlic, finely chopped
- 3 sprigs rosemary
- ½ teaspoon black pepper
- Rich Turkey Gravy:
- ½ cup rendered duck fat
- ½ cup decanted drippings from turkey dark meat bag, strained to remove solids
Procedure
Celebrated by chefs from Heston Blumenthal to Thomas Keller, cooking sous vide calls for slowly heating vacuum-sealed food in water at low temperatures, locking in natural juices and flavors lost with other methods. Imagine creating incredibly moist, tender turkey with no need to worry about basting or stress over timing. The Sansaire Sous-Vide immersion circulator makes it easy to prepare dishes in advance and deliver them piping-hot to the table.
This recipe was tested with the Sansaire immersion water circulator. Please consult your owner’s manual for proper cooking times, food handling and safety procedures.
Dark Meat Turkey Confit: Note: The fat from the skin renders during cooking, providing liquid and liquid fat for the gravy. If you wish to add additional fat, as in a traditional confit, you may use duck fat, butter or even olive oil.
Preheat your water bath to 140°F.
Combine sugar, salt, garlic, rosemary and black pepper in a large bowl. Add turkey legs (skin on) and toss to coat. Transfer turkey legs and sugar mixture to a bag (or divide into separate bags) and seal with vacuum sealer. Add to preheated water bath and cook for 24 hours.
Turkey Breast: Place turkey breasts (skin on) in a vacuum bag with olive oil, salt, aromatics and pepper. Seal the bag and add to the sous vide bath containing the dark meat. Continue cooking at 140°F for 2½ hours minimum, or up to 8 hours maximum.
Browning and serving turkey: Arrange the top rack of your oven so it is 8 to 12 inches below the heating element, and preheat your oven to broil.
Unbag the dark meat, decanting and reserving any liquid that has accumulated for gravy (below).
Unbag the white meat. Arrange the dark and white meat turkey pieces, skin-side-up, on a baking sheet. Blot the pieces dry.
Roast under the broiler, watching continuously, until the skin browns, about 2 to 5 minutes.
Slice the turkey breast into ½" medallions and arrange on a serving platter alongside the dark meat pieces.
Rich Turkey Gravy: Melt the duck fat in a small saucepan over medium heat.
Drizzle in the decanted turkey drippings while blending with an immersion blender until fully incorporated. The mixture will thicken. If you don't have an immersion blender, you can combine the melted duck fat and drippings in a standard blender.
This recipe was tested with the Sansaire immersion water circulator. Please consult your owner’s manual for proper cooking times, food handling and safety procedures.
Dark Meat Turkey Confit: Note: The fat from the skin renders during cooking, providing liquid and liquid fat for the gravy. If you wish to add additional fat, as in a traditional confit, you may use duck fat, butter or even olive oil.
Preheat your water bath to 140°F.
Combine sugar, salt, garlic, rosemary and black pepper in a large bowl. Add turkey legs (skin on) and toss to coat. Transfer turkey legs and sugar mixture to a bag (or divide into separate bags) and seal with vacuum sealer. Add to preheated water bath and cook for 24 hours.
Turkey Breast: Place turkey breasts (skin on) in a vacuum bag with olive oil, salt, aromatics and pepper. Seal the bag and add to the sous vide bath containing the dark meat. Continue cooking at 140°F for 2½ hours minimum, or up to 8 hours maximum.
Browning and serving turkey: Arrange the top rack of your oven so it is 8 to 12 inches below the heating element, and preheat your oven to broil.
Unbag the dark meat, decanting and reserving any liquid that has accumulated for gravy (below).
Unbag the white meat. Arrange the dark and white meat turkey pieces, skin-side-up, on a baking sheet. Blot the pieces dry.
Roast under the broiler, watching continuously, until the skin browns, about 2 to 5 minutes.
Slice the turkey breast into ½" medallions and arrange on a serving platter alongside the dark meat pieces.
Rich Turkey Gravy: Melt the duck fat in a small saucepan over medium heat.
Drizzle in the decanted turkey drippings while blending with an immersion blender until fully incorporated. The mixture will thicken. If you don't have an immersion blender, you can combine the melted duck fat and drippings in a standard blender.
Sous Vide Turkey Breast with Dark Meat Confit and Gravy
By Sansaire
Ingredients
- Turkey Breast:
- Boneless turkey breasts (skin on)
- Olive oil
- Salt and pepper to taste
- Optional aromatics, such as sprigs of rosemary or thyme
- Dark Meat Turkey Confit:
- Two turkey legs (skin on)
- 5 tablespoons dark brown sugar
- 1 tablespoon kosher salt
- 4 cloves garlic, finely chopped
- 3 sprigs rosemary
- ½ teaspoon black pepper
- Rich Turkey Gravy:
- ½ cup rendered duck fat
- ½ cup decanted drippings from turkey dark meat bag, strained to remove solids
Procedure
Celebrated by chefs from Heston Blumenthal to Thomas Keller, cooking sous vide calls for slowly heating vacuum-sealed food in water at low temperatures, locking in natural juices and flavors lost with other methods. Imagine creating incredibly moist, tender turkey with no need to worry about basting or stress over timing. The Sansaire Sous-Vide immersion circulator makes it easy to prepare dishes in advance and deliver them piping-hot to the table.
This recipe was tested with the Sansaire immersion water circulator. Please consult your owner’s manual for proper cooking times, food handling and safety procedures.
Dark Meat Turkey Confit: Note: The fat from the skin renders during cooking, providing liquid and liquid fat for the gravy. If you wish to add additional fat, as in a traditional confit, you may use duck fat, butter or even olive oil.
Preheat your water bath to 140°F.
Combine sugar, salt, garlic, rosemary and black pepper in a large bowl. Add turkey legs (skin on) and toss to coat. Transfer turkey legs and sugar mixture to a bag (or divide into separate bags) and seal with vacuum sealer. Add to preheated water bath and cook for 24 hours.
Turkey Breast: Place turkey breasts (skin on) in a vacuum bag with olive oil, salt, aromatics and pepper. Seal the bag and add to the sous vide bath containing the dark meat. Continue cooking at 140°F for 2½ hours minimum, or up to 8 hours maximum.
Browning and serving turkey: Arrange the top rack of your oven so it is 8 to 12 inches below the heating element, and preheat your oven to broil.
Unbag the dark meat, decanting and reserving any liquid that has accumulated for gravy (below).
Unbag the white meat. Arrange the dark and white meat turkey pieces, skin-side-up, on a baking sheet. Blot the pieces dry.
Roast under the broiler, watching continuously, until the skin browns, about 2 to 5 minutes.
Slice the turkey breast into ½" medallions and arrange on a serving platter alongside the dark meat pieces.
Rich Turkey Gravy: Melt the duck fat in a small saucepan over medium heat.
Drizzle in the decanted turkey drippings while blending with an immersion blender until fully incorporated. The mixture will thicken. If you don't have an immersion blender, you can combine the melted duck fat and drippings in a standard blender.
This recipe was tested with the Sansaire immersion water circulator. Please consult your owner’s manual for proper cooking times, food handling and safety procedures.
Dark Meat Turkey Confit: Note: The fat from the skin renders during cooking, providing liquid and liquid fat for the gravy. If you wish to add additional fat, as in a traditional confit, you may use duck fat, butter or even olive oil.
Preheat your water bath to 140°F.
Combine sugar, salt, garlic, rosemary and black pepper in a large bowl. Add turkey legs (skin on) and toss to coat. Transfer turkey legs and sugar mixture to a bag (or divide into separate bags) and seal with vacuum sealer. Add to preheated water bath and cook for 24 hours.
Turkey Breast: Place turkey breasts (skin on) in a vacuum bag with olive oil, salt, aromatics and pepper. Seal the bag and add to the sous vide bath containing the dark meat. Continue cooking at 140°F for 2½ hours minimum, or up to 8 hours maximum.
Browning and serving turkey: Arrange the top rack of your oven so it is 8 to 12 inches below the heating element, and preheat your oven to broil.
Unbag the dark meat, decanting and reserving any liquid that has accumulated for gravy (below).
Unbag the white meat. Arrange the dark and white meat turkey pieces, skin-side-up, on a baking sheet. Blot the pieces dry.
Roast under the broiler, watching continuously, until the skin browns, about 2 to 5 minutes.
Slice the turkey breast into ½" medallions and arrange on a serving platter alongside the dark meat pieces.
Rich Turkey Gravy: Melt the duck fat in a small saucepan over medium heat.
Drizzle in the decanted turkey drippings while blending with an immersion blender until fully incorporated. The mixture will thicken. If you don't have an immersion blender, you can combine the melted duck fat and drippings in a standard blender.