Sous vide, or low temperature cooking, is a process of cooking food at a very tightly controlled temperature, normally the temperature the food will be served at. This is a departure from traditional cooking methods that use high heat to cook the food, which must be removed at the moment it reached the desired temperature.
Sous vide was first used in kitchens in France in the 1970s and traditionally is the process of cooking vacuum sealed food in a low temperature water bath. This process helps to achieve texture and doneness not found in other cooking techniques. Sous Vide has slowly been spreading around the world in professional kitchens everywhere and has finally made the jump to home kitchens.
Everyone loves turkey at the holidays but few seem to make it during the year. This is a real shame because it is a flavorful, healthy meat, and when cooked with sous vide the turkey is incredibly tender. The turkey breast is first cooked using the sous vide method, then the fully cooked turkey breast is deep-fried, just before serving. The turkey can be cooked in the sous vide circulator for up to four days in advance; refrigerate in the vacuum-sealable bags. Or frozen for up to a month.
Sous Vide Turkey Breast
Turkey half breast
1/4 cup duck fat
2 cloves garlic, crushed
1 thyme sprig
1 sage sprig
Canola oil for deep frying
Prepare a sous vide immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 140°F, 30 minutes to 1 hour. Place the turkey half breast into a vacuum-sealable bag; add 1/4 cup duck fat, the crushed garlic, thyme sprig and sage. Using a vacuum sealer, vacuum and seal the bag according to manufacturers instructions. Place the bags into the circulating water and cook for 3 1/2 hours. Have ready a large bowl of ice water. Remove all the bag from the circulating water and place into the ice water for 20 minutes. At this point if you are not going to cook the turkey you can refrigerate for up to four days or freeze for a month. If freezing, then defrost in the refrigerator overnight and proceed below.
Just before serving, preheat oil in a deep fryer to 375°F. Remove all of the turkey from the bag and pat dry. Fry the breast until golden and crispy, about 5 minutes. Transfer to a carving board, slice and serve.