Sous Vide Turkey Cranberry Shallot

Sous Vide Turkey w/ Cranberry-Shallot Sauce

Sarah MickeyAll Recipes, Poultry Breast Recipes, Sous Vide Recipes Leave a Comment

Sous Vide Turkey w/ Cranberry-Shallot Sauce

Makes 4 Servings

Sous vide does magical things for turkey. Imagine all the dry turkey breast you’ve eaten over the years. Now imagine never having to eat it again. Turkey comes out of the sous vide bath perfectly cooked and perfectly moist. Here we’ve paired it with a savory, sweet, tangy, mustardy cranberry sauce.

We know everybody has their favorite sides for the holidays, but if you want to try something different, you can’t go wrong with the herb chestnut bread pudding we made.

Sous Vide Turkey w/ Cranberry-Shallot Sauce
INGREDIENTS
  • Turkey Breast:
  • 1 Turkey Breast, deboned, skin on
  • 2 1/2-inch x 2-inch strips Lemon Peel
  • 4 Fresh Sage Leaves
  • 2 tbsp Unsalted Butter
  • 1 tbsp Extra Virgin Olive Oil
  • Salt & Pepper
  • Cranberry-Shallot Sauce:
  • 1 tbsp Unsalted Butter
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 cup Minced Shallot
  • 1/4 cup Dry White Wine
  • 1 cup Fresh or Frozen Cranberries
  • 1/2 cup Low-Sodium Chicken Broth
  • 1/4 cup Maple Syrup (plus more to taste)
  • 2 tsp Cider Vinegar
  • 2 tsp Dijon Mustard
  • 1 tsp chopped Fresh Sage
  • 3/4 tsp Sea Salt
  • Freshly ground Black Pepper

DIRECTIONS

1

Preheat your sous vide water bath to 145° F.
2

Season the turkey breast on all sides with salt & pepper. Put it in a sous vide pouch with the lemon peel, whole sage leaves, and 1 tablespoon of the butter.
3

Vacuum seal the pouch & put it in the sous vide bath. After the bath temperature has returned to 145° F, cook the turkey breast for three hours.
4

Remove the turkey breast from the bag and dry off any surface moisture (reserve the juices from the bag). Heat a medium sauté pan over medium-high heat. Add the remaining tablespoon of butter and 1 tablespoon of the extra virgin olive oil to the pan.
5

Quickly sear the turkey breast on all sides until browned (and the skin has crisped). You don’t need to cook it any further, you only want to develop a crust.
6

Remove the turkey to a clean plate and loosely cover it with aluminum foil.
7

Start the sauce in the sauté pan – add one tablespoon each of olive oil & butter to the pan along with the shallots. Cook the shallots until soft (3-4 minutes).
8

Deglaze the pan with the white wine, scraping any browned bits off of the bottom of the pan.
9

Add the cranberries, chicken broth, maple syrup, cider vinegar, dijon mustard, salt, some pepper and the juices from the sous vide bag. Cook, whisking occasionally, until the cranberries soften and the liquid has reduced (approx. 6-8 mins).
10

Add the chopped sage & cook for another minute, then add any juices that have collected on the turkey’s resting plate. Taste & add additional salt, maple syrup & vinegar if desired.
11

Slice & serve the turkey along with the sauce and your choice of sides.

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