Sous-Vide Lemon-Herb Turkey Recipe

If you’ve been paying attention to food trends lately, you’ve very likely heard of sous-vide, even if you’re not completely sure what it is. Thanksgiving is the perfect time to try the sous vide cooking method.

That’s because undeniably, poultry is where sous-vide shines. Unlike red meat, which can be eaten with a gradient of done-ness so the outside is gray and the inside is pink, with poultry, you need to cook it through. With a larger cut, like turkey breast, it’s impossible to cook the inside without overcooking the outside. Sous vide allows the entire piece of turkey to cook at the same time, so it’s completely, perfectly done. It‘s amazingly flavorful and never, ever dry!

Don’t let the name intimidate you. Sous-vide (soo-veed) means ‘under vacuum,’ a reference to the way food is packed before you cook it using this method. The equipment used to cook the food is called an immersion circulator, so you’d properly say, “I’m cooking this delicious turkey sous-vide,” not “I’m cooking this delicious turkey in the sous-vide.” But I digress. Why are people going crazy for sous-vide cooking? And should you jump on the bandwagon?

The premise behind sous-vide is actually simple. In traditional cooking methods such as dry heat (baking, roasting, broiling, frying, searing) or moist heat (boiling, braising, poaching, simmering), the goal is to get the center of the food cooked to the temperature that you want it to be.

If you already own an immersion circulator or plan to purchase one in time for Turkey day, try this great recipe from Michal Frischman for Kosher.com.

Sous-Vide Lemon-Herb Turkey Recipe

Sous-Vide Lemon-Herb Turkey Recipe

1 2-pound (1-kilogram) boneless, skinless turkey breast, sometimes known as turkey London broil (see note)
1/4 cup honey
1/4 cup lemon juice
1 teaspoon dried dill or 1 tablespoon fresh
1 teaspoon dried parsley or 1 tablespoon fresh
1 teaspoon dried basil or 1 tablespoon fresh
1/4 teaspoon black pepper
1 teaspooon salt
2 tablespoons flour

Mix the honey, lemon juice, herbs, salt, and pepper. Place the turkey in a heavy-duty ziplock bag or in a vacuum sealer bag. Add marinade to the bag. For a ziplock, submerge the bag in a bowl of water until just below the opening of the bag so the air is squeezed out, then seal the bag. For a vacuum sealer, set the machine to wet seal.

Place the turkey in a sous-vide set to 143°F (62°C). Cook for four hours or up to eight hours.

When ready to serve, heat oil and flour in a small saucepan. Stir well and cook for one minute. Add the juices from inside the turkey bag and whisk until no clumps remain. Slice the turkey thinly and serve with gravy on the side.

Note: You can follow the same time and temperature for any size turkey you would like to use.

Variation: To cook in the oven, keep the skin on and bone in. Bake at 375°F (180°C) for about an hour or until the thickest part of the turkey breast reaches an internal temperature of 160°F (70°C). Remove and allow to rest for at least 15 minutes.

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Comments

  1. Jo-Ann Brightman says:

    Although I have heard of this cooking method I have never tried it. it does sound interesting and perhaps I shall buy a Sous vide machine one day.

  2. Susan Hartman says:

    I haven’t used the turkey london broil in a while. I used to put them in the crock pot with cranberry sauce all day. I’m always looking for new recipes. This recipe looks tasty and easy.

  3. Peggy Nunn says:

    I have not heard of this cooking method. I will have to check it out. We do have the issue of parts drying out when others are just cooked right. Thank you for the information.

  4. I had heard of that cooking method, but didn’t pay much attention to it. I do like the flavors in this recipe. Might try the marinade with chicken.

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