Turkey Breast Sous Vide

Cory Hughes of Fig & Ash shares his Thanksgiving recipes based on the “warm, nourishing, stick-to-your-guts kind of food,” he serves at his own holiday table. This Turkey Breast Sous Vide is a new way to cook your turkey for Thanksgiving and needless to say you won’t be going back to your old ways anytime soon.

What Does Sous Vide Mean in Cooking?

Sous vide is a French cooking technique that involves cooking food in a sealed plastic bag submerged in a temperature-controlled water bath. This method ensures precise and even cooking, resulting in a succulent and tender product. Sous vide is often used for meats, poultry, and seafood, but it can also be applied to vegetables and desserts. By cooking food at a low temperature for an extended period, sous vide helps to retain moisture and flavor.

Turkey Breast Sous Vide

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• Author: Cory Hughes

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Description

Your perfect main for the Thanksgiving table.

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Ingredients

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• 3 tbsp kosher salt
• 1 tbsp sugar
• 1 tbsp smoked paprika
• 4 garlic cloves, peeled
• 1 fresh turkey breast, wing bone still attached
• 1 large Cryovac (vacuum sealer bag)
• 3 thyme sprigs
• 1 rosemary sprig

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Instructions

1. Mix the salt, sugar, and paprika and sprinkle over both sides of the turkey breast.
2. Get a large skillet hot with about 2-3 tablespoons olive oil, and once the oil is at smoke point, sear the turkey skin side down only. You’re looking for a golden brown on the sear.
3. Sprinkle any remaining salt and sugar mixture onto the turkey and place in a vacuum seal bag. Place in the bag the herbs and peeled garlic. Add 1 tablespoon of olive oil to the bag. (When bagging, be very careful not to get any food or oil near where the seal bar will seal the bag.) Vacuum the bag until no air comes out.
4. Place in a preheated water bath of 131 degrees for a minimum of 8 hours but up to 24 hours. The longer you circulate, the more tender the breast meat.
5. When ready to cook, take the turkey from the vacuum bag and pat the skin dry with a paper towel. Take the same size skillet from earlier and return some oil to the smoke point. Sear the breast again until golden brown and crispy. Transfer the turkey to a cutting board, and it’s ready to slice. You don’t need to let sous vide proteins rest before slicing them.

Recipe by Cory Hughes
Styling by Keith Recker
Photography by Dave Bryce

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