Tag Archives: sous vide turkey

Basic Herb Scented Turkey Breast

Serves 4 (doubles easily – cook in multiple pouches) INGREDIENTS 1 turkey breast half, deboned, skin on 2 cups (480 ml) water 4 tablespoons (60 ml) kosher salt 10 black peppercorns Freshly ground black pepper 4 leaves fresh sage 3 tablespoons (42 g) unsalted butter, divided use 2 cloves roasted garlic, finely minced 1 tablespoon (15 ml) extra virgin olive oil DIRECTIONS In a large (gallon) zip closure bag, mix the water and kosher salt until dissolved.  Add the peppercorns and turkey breast, zip the seal, and refrigerate for at least 4 hours to brine. Fill and preheat the SousVide … Read More

Moroccan Spiced Turkey Burgers

Barbecue season is nearly upon us, and I thought I would experiment with some different flavored sous vide hamburgers.  Turkey burgers are a lot healthier than traditional beef burgers, but they are so often dry and tasteless. The beauty of cooking a turkey burger in a SousVide Supreme is that it will be cooked to perfection and stay moist and tender. I experimented with different spices and herbs and finally came up with this Moroccan turkey burger. I mixed ground turkey meat with some cumin, coriander, paprika, garlic, and parsley and shaped it into patties using chefs’ rings. The chef ring gives … Read More

Leek and Mushroom Stuffed Turkey Breast

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 INGREDIENTS 2 pounds (0.9 kg) boneless turkey breast, with skin 2 tablespoons (28 g) butter, divided use ¼ cup (20 g) finely chopped green onions (scallions) 4 cups (240 g) finely chopped leeks ¼ cup (60 ml) white wine 3 cloves garlic, peeled and crushed 2 large Portobello mushrooms (7 ounces/200g), washed and finely chopped 5 tablespoons (75 g) breadcrumbs 1 teaspoon (5 ml) finely chopped herbs (I used this mix -rosemary, parsley and thyme) ½ teaspoon (2.5 ml) salt Some freshly ground black pepper Salt and pepper 1 tablespoon (15ml) … Read More

The Day After Thanksgiving With SousVide Supreme

We know that the first sandwich stacked high with leftover Thanksgiving turkey is deliciously nostalgic.  So why not, go ahead and get it out of your system.  After you’ve had your fill, please join SousVide Supreme in the kitchen and try something new, by creating a few of our favorite dishes made with Thanksgiving leftovers. Whip together our Manchego Turkey Spoonbread in minutes and serve it with Sous Vide Quick Poached Eggs, crisp bacon and hot coffee for a cozy brunch.  We baked ours in small ramekins for individual servings, however the below recipe works well for one large spoonbread; … Read More

Leek and Mushroom stuffed Turkey Breast

Thanksgiving is just around the corner and it’s time to get excited about turkey and all the trimmings.  Sometimes Thanksgiving can be a small affair and it’s hard to justify a huge turkey, for just a few people. Yet, you still want to celebrate the day and enjoy succulent turkey and stuffing.  This year, we will be having a small Thanksgiving and I experimented with a stuffed turkey breast in the SousVide Supreme.  I wanted it to be special, but I didn’t want to spend my whole Thanksgiving babysitting the turkey. The wonderful thing about the SousVide Supreme is that … Read More

Turkey Breast with Cranberry-Shallot Sauce

Serves 4 INGREDIENTS 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 … Read More

Sous Vide Turkey Makes Holiday Cooking Easy

If you have a spare 10 minutes of hands-on time, you can turn out the most succulent, juicy, perfectly cooked white turkey meat you’ve ever eaten.  OK.  We’re not talking actual cooking time; that’s about 2 to 4 unattended hours. But isn’t your hands-on time what really matters?  When you’re up to your eyebrows in tasks to get ready for Thanksgiving or Christmas dinner, who needs the stress of timing, basting, and keeping the eagle eye on the bird to avoid culinary disaster?  You’ve got better things to do than be a slave to the stove. Take a look at how … Read More

Sous Vide Turkey

Serves 8 or more INGREDIENTS 1 whole (10 to 14 pound) turkey, fresh or thawed 1 ½ cups (320 grams) kosher salt 1 tablespoon (15 ml) black pepper corns 1 gallon (3.8 liters) water 1 stick (1/4 pound/120 grams) unsalted butter INSTRUCTIONS For the preparation of the turkey Prepare the turkey by carefully removing both breasts and the two leg quarters, with the skin intact (or ask your butcher to do this for you.) You can leave the breasts joined, which makes a nice presentation on the platter, or separate the halves. Make the brine by combining the water, salt, … Read More

Turkey Two Ways

Doing the holiday bird sous vide is the ultimate in effortless cooking and transforms what can be (and often is) dry and stringy breast meat into something quite sublime. We’ve posted on the wonders of sous vide turkey before and we included our favorite recipe for sous vide turkey in the newly released Sous Vide Holiday cookbook, along with sous vide recipes for all the traditional trimmings. A recent post on the inuyaki blog took a slightly different take on it (see his photo, above) in a preparation a bit Deep South with an Asian twist and then making turkey … Read More