Sous Vide Boneless Turkey Breast
By America's Test KitchenPublished on September 10, 2018
Time
Sous vide: 3½ to 5 hours; active cooking time: 45 minutes
Yield
Serves 6 to 8
Sous Vide Temperature
145°F/63°C
Ingredients
Before You Begin
If using a self-basting or a kosher turkey breast, do not salt the breast halves in step 2. Serve with All-Purpose Gravy, if desired. For more about sous vide cooking, refer to our sous vide guide.
Instructions
- Using sous vide circulator, bring water to 145°F/63°C in 7-quart container.
- Using sharp knife, cut along rib cage of breast to remove breast halves; discard bones. Trim excess skin from turkey and season with salt and pepper. Place one breast half and ¼ cup oil in 1-gallon zipper-lock freezer bag. Repeat with second breast half. Seal bags, pressing out as much air as possible. Gently lower bags into prepared water bath until turkey is fully submerged, and then clip top corner of each bag to side of water bath container, allowing remaining air bubbles to rise to top of bags. Reopen 1 corner of each zipper, release remaining air bubbles, and reseal bags. Cover and cook for at least 3½ hours or up to 5 hours.
- Transfer turkey to paper towel–lined plate and let rest for 5 to 10 minutes. Pat turkey dry with paper towels. Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Place turkey skin side down in skillet and cook, adjusting position with tongs as needed, until well-browned and crisp, 4 to 6 minutes. Transfer turkey to carving board and slice into ½-inch-thick slices. Serve.
- Turkey can be rapidly chilled in ice bath and then refrigerated in zipper-lock bag after step 2 for up to 5 days. To reheat, return sealed bag to water bath set to 145°F/63°C for 30 minutes. Proceed with step 3.
to make ahead
Time
Sous vide: 3½ to 5 hours; active cooking time: 45 minutesYield
Serves 6 to 8Sous Vide Temperature
145°F/63°CIngredients
Ingredients
Ingredients
Why This Recipe Works
We took the turkey breasts off of the breastbone for easy handling and better crisping of the skin. A long bath delivered tender, juicy meat with a uniform texture. Resting the turkey before searing to crisp the skin helped retain juiciness. You can make any number of turkey breasts ahead of time and sear them off as needed.
Before You Begin
If using a self-basting or a kosher turkey breast, do not salt the breast halves in step 2. Serve with All-Purpose Gravy, if desired. For more about sous vide cooking, refer to our sous vide guide.
Instructions
- Using sous vide circulator, bring water to 145°F/63°C in 7-quart container.
- Using sharp knife, cut along rib cage of breast to remove breast halves; discard bones. Trim excess skin from turkey and season with salt and pepper. Place one breast half and ¼ cup oil in 1-gallon zipper-lock freezer bag. Repeat with second breast half. Seal bags, pressing out as much air as possible. Gently lower bags into prepared water bath until turkey is fully submerged, and then clip top corner of each bag to side of water bath container, allowing remaining air bubbles to rise to top of bags. Reopen 1 corner of each zipper, release remaining air bubbles, and reseal bags. Cover and cook for at least 3½ hours or up to 5 hours.
- Transfer turkey to paper towel–lined plate and let rest for 5 to 10 minutes. Pat turkey dry with paper towels. Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Place turkey skin side down in skillet and cook, adjusting position with tongs as needed, until well-browned and crisp, 4 to 6 minutes. Transfer turkey to carving board and slice into ½-inch-thick slices. Serve.
- Turkey can be rapidly chilled in ice bath and then refrigerated in zipper-lock bag after step 2 for up to 5 days. To reheat, return sealed bag to water bath set to 145°F/63°C for 30 minutes. Proceed with step 3.
to make ahead
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
0 Comments