How to cook the most amazing Christmas Turkey the sous vide way! <br /> <br />For more information on how to get the sous vide machines as shown in this video, please follow this link: http://www.sousvidetools.com/ <br /> <br />Serves 4 <br /> <br />INGREDIENTS <br /> <br />For the turkey: <br /> <br />1 turkey breast half, deboned, skin on <br />2 strips lemon peel, about ½ x 2 inches (1.3 x 5 cm) <br />4 leaves fresh sage <br />2 tablespoons (28 g) unsalted butter <br />1 tablespoon (15 ml) extra virgin olive oil <br />Salt and pepper <br /> <br />For the sauce: <br /> <br />1 tablespoons (14 g) unsalted butter <br />1 tablespoon (15 ml) extra virgin olive oil <br />½ cup (102 g ) minced shallots <br />¼ cup(60 ml) dry white wine <br />1 cup (99 g) whole cranberries, fresh or frozen <br />½ cup (120 ml) low-sodium chicken broth <br />¼ cup (60 ml) maple syrup (or more to taste) <br />2 teaspoons (10 ml) cider vinegar <br />2 teaspoons (10 ml) Dijon mustard <br />1 teaspoon (5 ml) chopped fresh sage <br />3/4 teaspoon (7.5 ml) sea salt <br />Freshly ground black pepper <br />DIRECTIONS <br /> <br />Fill and preheat the SousVide Supreme to 145F/62.5C. <br />Season the turkey breast on all sides with salt and pepper. <br />Put it into a cooking pouch with the lemon peel, whole sage leaves, and 1 tablespoon of the butter. <br />Vacuum seal the pouch and submerge it in the water oven to cook for 3 hours. <br />Remove the turkey breast from the pouch and dry off any surface moisture with paper towels. (Reserve the juices from the pouch). <br />Heat a medium sauté pan over medium-high heat, add the remaining tablespoon of butter and the olive oil to the pan and quickly sear the turkey breast just until the skin is brown and crisp. <br /> <br />Remove the turkey to a clean, warm plate and loosely cover it with aluminium foil. <br />Make the sauce: <br /> <br />In the same sauté pan used to sear the turkey, melt the olive oil and butter over medium high heat; add the shallots and cook until they are soft, about 3 to 4 minutes. <br />Deglaze the pan with the white wine, scraping any browned bits off of the bottom of the pan. <br /> <br />Add the cranberries, chicken broth, maple syrup, cider vinegar, mustard, salt, pepper, and the pouch juices; cook, whisking occasionally, until the cranberries soften and the liquid has reduced, about 6 to 8 minutes. <br />Add the chopped sage and continue to cook for another minute, then add any juices that have collected on the turkey's resting plate. <br />Taste and add adjust seasonings with salt, maple syrup and/or vinegar, if desired. <br />Slice and serve the turkey, along with the sauce and Savoury Chestnut and Herb Bread Pudding or your choice of sides.
