Sous Vide Turkey Breast with Thyme, Orange, and Whiskey GravyPrint Recipe
- 2.5 lb turkey breast
- 1 tbsp thyme
- 2 tbsp Orange Marmalade
- 1 tbsp olive oil
- 1 tbsp single malt Bourbon (or Whiskey)
- 1 tsp cayenne pepper or red chili flakes
- Salt & Freshly Ground Pepper
Take a large pot filled with water and fit it with your sous-vide. Set to 150 F.
In a zip lock bag place the turkey breast with the thyme, orange marmalade, and a bit of salt and close half way. Immerse the bottom part of the breast in the water to use thermodymanics to press the air out and seal the bag. Let cook in water for about 10 hours.
Turn on broiler on the low setting in oven, shut down the sous-vide and take bag out of the pot. Carefully open the zip lock and drain juices into a pot.
Pat the turkey breast down with paper towels and coat skin side with oil and place in oven. Meanwhile mix cornstarch, salt and pepper, single malt of your choice with the juices from the turkey and heat to make your gravy.
Take the turkey out, slice and serve with gravy.
Sous-vide. Love it. Its a method of slow cooking that is similar to what you are used to but uses the power of water to get the job done. It can be used for vegetables but my favorite method is to cook meaty proteins in there. A vacuum sealed meat is placed with seasonings of your choice into tepid water and cooked for hours, for a nice crust it is finished off in the broiler or in a hot pan. No vacuum sealer? No problem. A Ziploc bag works just as well by almost sealing it and immersing the bag 3/4 of the way in the water, the law of thermodynamics not only forces the extra air out creating a natural vacuum seal but will ensure the meat will cook perfectly using the entropy principles in which the heated energy is capped at a certain point in a closed system ( such as your sealed meat). If you want to start cooking a day in advance the meat will stay juicy and tender until it is seared off for that crust we all crave.
Turkey, the notorious bird for being dried out, is the perfect meat to cook sous-vide. Here, spices a bit of fat ( the breast is too lean to have its own drippings) and sweet Orange marmalade for a bit of Umami flavor are cooked sous-vide before draining the juices from the bird are used to make a gravy, of course with the addition of some good single malt.