Sous Vide Turkey Breast with Crispy SkinSous vide is a fantastic method for cooking holiday roasts. It delivers reliable moist and tender results, frees up your oven for other tasks, requires almost no supervision while cooking, and is very easy to hold hot and ready to serve until your guests are ready.
Why this recipe works:
- Tying two breast halves into a cylinder makes for perfectly even cooking and gorgeous presentation.
- Sous vide cooking offers a very high level of precise control over the end results.
- Cooking the skin separately in the oven delivers the roasty flavors and extra crispness that we love about great roast turkey
- Using the breastbone to fortify stock gives rich, flavorful gravy
- Multiple doneness options to choose exactly how the outcome will be.
What you'll need:
- 1 Large Whole Skin-on, Bone-in Turkey Breast (about 5 lb / 454 g)
- Kosher Salt and Freshly Ground Black Pepper
- For the gravy (optional):
- 1 tbsp / 15 ml Vegetable Oil (for gravy)
- 1 Large Onion, Roughly Chopped (for gravy)
- 1 Large Carrot, Peeled and Roughly Chopped (for gravy)
- 2 Stalks Celery, Roughly Chopped (for gravy)
- 1.5 q / 1.5 L Low Sodium Chicken Stock (for gravy)
- 2 Bay Leaves (for gravy)
- 1 tsp / 5 ml Soy Sauce (for gravy)
- 3 tbsp / 45 g Butter (for gravy)
- 1/4 c / 30 g Flour (for gravy)
Directions:1. Set your Anova Sous Vide Precision Cooker to your desired target temperature and time from the list below.
- Very pink, soft, extra moist 132°F / 55.5°C for 4 hours
- Pale pink, soft, moist 138°F / 58.8°C for 3 hours
- White, tender, moist 145°F / 62.7°C (Kenji's favorite!) for 2.5 hours
- White, traditional roast texture 152°F / 66.6°C for 2 hours
Cook the skin:1. While the turkey cooks, start working on the skin. Adjust the oven temperature to 400°F / 204.5C, then spread your turkey skin out in a single layer on a parchment-lined, rimmed baking sheet. 2. Season the skin generously with salt and pepper. 3. Cover the skin with a second sheet of parchment. 4. Carefully squeeze out any air bubbles. 5. Place a second rimmed baking sheet on top of the first to keep the skin flat as it cooks. 6. Roast the skin in the oven until it is extremely crisp. This takes about half an hour to 45 minutes. The cooked skin can be left to cool at room temperature and stored in an open container for up to a day. Re-crisp it in the toaster oven before serving if it turns soft (though it probably won't).
Make that gravy:
1. Chop breastbone into 1-inch chunks with cleaver or knife. Heat oil in medium saucepan over high heat until smoking. Add onions, carrots, and celery, and cook, stirring occasionally, until well-browned, about 10 minutes total. Add stock, bay leaves, and soy sauce. Bring to a boil then reduce to a simmer. Simmer for 1 hour then strain through a fine mesh strainer. You should have a little over a quart of fortified stock. If not, add water or more chicken stock to equal 1 quart. Discard solids and set stock aside.
2. Melt butter in medium saucepan over medium heat. Add flour and cook, stirring constantly until golden brown, about 3 minutes. Whisking constantly, add broth in thin, steady stream. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups / 700 ml. Season to taste with salt and pepper. Keep warm.