Sous Vide Turkey Breast

Ingredients for Sous Vide Turkey Breast

• 2 boneless turkey breast halves (5 1/2-2.7kg total)

• 4 sage leaves

• 4 sprigs rosemary

• 4 teaspoons kosher salt

• 90ml ghee, melted, divided

• Two (1-gallon) resealable bags

• a sous vide machine

Place each turkey breast in separate 1-gallon bags. Add 2 sage leaves, 2 rosemary sprigs, and 2 teaspoons salt to each bag. Press out air from bags and seal. Rub outside of bags until herbs and salt are evenly distributed. Chill 8–24 hours.

Preheat sous vide machine to 61°C (this will take about 1 hour). Meanwhile, reserving bags, remove turkey breasts. Rinse under water, and pat dry, and return to bags. Let turkey come to room temperature. Add 2 tablespoons ghee to each bag. Seal each bag, leaving about a 2" opening at one side.

Carefully lower 1 bag into water, holding the small open portion of the bag, until the pressure of the water expels the air around the food. Seal bag completely shut and drop into machine. Cook until interior temperature registers 61°C on an instant-read thermometer (it will never quite reach 61°C), about 3 1/2 hours. Remove bag from machine, then transfer turkey breast to paper towels, discarding herbs. Repeat with remaining bag. Pat breasts dry and let stand at room temperature 10 minutes.

Heat remaining 2 tablespoons ghee in a large cast-iron skillet over medium-high until smoking. Cook 1 turkey breast, skin side down, until golden brown, about 3 minutes. Transfer to a cutting board, then repeat with second breast. Cut breasts crosswise into 1/2" slices.

Avvertenza

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