Serves 6 to 8
Turkey is a wonderful meat to eat that tends to only be used for Christmas and Thanksgiving. The long cook times with an oven turned up to temperature is generally something that people do not like to do in warm months. Sous Vide takes away the hot kitchen and will result in people wanting to cook turkey more than twice a year. This recipe calls for just the use of the breasts but the whole turkey can be used if it is broken down into pieces.Ingredients For the Turkey Breast
2 turkey breast, boneless, skinless
4 tbsp olive oil
2 stems fresh sage
1 tbsp white sugar
2 tbsp unsalted butter
3 tbsp saltFor the Cranberry Orange Sauce
¾ cup water
1 cup white sugar
1 tbsp grated orange zest
½ tsp table salt
1 bag fresh cranberries
2 tbsp orange liqueur (Triple Sec or Grand MarnierDirections
For the Cranberry Orange Sauce
water, sugar, orange zest and salt in a medium saucepan. Bring to a
boil over high heat stirring on occasion to dissolve the sugar.
- Stir in the cranberries and bring it to a boil.
heat to medium and let simmer until slightly thickened and about two
thirds of the berries have popped open, approximately 5 minutes.
from heat and stir in the orange liqueur. Transfer into a glass bowl
and let it come to room temperature. Set aside for future use.