Sous Vide Turkey Breast: A 24-Hour Journey to Tenderness and Flavor

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• 1 whole turkey, 10-14 pounds
• 2 quarts chicken stock
• Salt and pepper, or rub of your choice
• 2 gallon / large resealable bag

• 150oF/65°C is the setting for your Anova Sous Vide Precision Cooker. 6ºC .
• Season turkey as desired. Fill a large, resealable bag (two gallon freezer bags worked well for us). Pour all of the stock until turkey is submerged.
• Place in water bath and sous vide for 24 hours.

• Carefully remove turkey from bag. Reserve stock if needed (gravy, soup, etc. ) .
• Dry off the turkey and leave it on the counter for thirty minutes.
• Set oven temperature to 450°F/232°C (use convection if available) for sous vide turkey. Roast the turkey in the oven for 30 to 40 minutes, or until it’s crispy and golden.
• Carve, and serve!

• 1 boneless turkey breast, 3-5 pounds
• 1 oz kosher or sea salt
• Black pepper to taste
• Fresh thyme, rosemary, and sage

• Season turkey with salt. Place in vacuum bag or resealable ziplock bag. Refrigerate overnight, or up to 3 days if needed.
• Select 150°F / 65°C on the Anova Sous Vide Precision ® Cooker. 5°C.
• Place sous vide turkey in water bath for 6 hours.

• Take out the turkey bag and immerse it in an ice bath for half an hour to an hour. After this, you can keep in the refrigerator for up to five days before preparing and serving. If serving immediately, proceed to next step.
• Remove turkey from bag and remove herbs from skin. Season with black pepper. Do not add additional salt until serving, to taste.
• Heat smoker or grill to 400°F / 205°C.
• Put the turkey in the smoker and let it smoke for about an hour, or until the temperature of the sous vide cook returns.
• Immediately slice and serve!

• 1 whole turkey, 12-15 pounds
• 2 teaspoons garlic powder
• 2 teaspoons ground fennel seed
• 2 teaspoons dried rosemary
• teaspoon red pepper flakes
• 1 teaspoon black pepper
• 2 teaspoons kosher salt
• 2 teaspoons sugar
• Zest of one orange

• Anova Sous Vide Precision ® Cooker should be set to 151°F/66°C.
• Slice through the thigh joint to remove the turkey’s legs, leaving the thigh and drumstick in place. The backbone should then be removed by cutting through the ribs, leaving the remaining bones in the breast.
• In order to create the dry brine, thoroughly mix the orange zest, red pepper flakes, sugar, salt, and garlic, fennel, rosemary in a bowl.
• Use a generous amount of the dry brine to season all of the pieces (you may not use it all).
• Put one wing and one leg in each of two sizable zip-top bags the size of gallon containers. While the legs cook, place the turkey breast in a large gallon-sized zip-top bag and refrigerate.
• Pour room temperature water into a large pot or bowl, then submerge the open zip top bag in the water. The extra air in the bag will be forced out by the water pressure. Seal the bag once the water level is reached at the top.
• Place the sealed bags containing the wings and legs in the water bath that has been preheated, then sous vide for six hours.
• Remove the bags and cool immediately in an ice bath. After chilling, store in the refrigerator for up to seven days before serving.
• Reduce the water bath to 143. 5°F / 62°C. Pour room temperature water into a large pot or bowl, then drop the turkey breast-containing zip-top bag into the water. The extra air in the bag will be forced out by the water pressure. Seal the bag once the water level is reached at the top.
• Transfer the sealed bag to the 143. 5°F / 62˚C water bath and 4 hours sous vide To serve concurrently, add the chilled turkey legs to the bath and cook for an additional 40 minutes to reheat.
• Remove the bags and immediately chill in an ice bath if serving later than right away. After chilling, store in the refrigerator for up to seven days before serving. Before serving, bring a water bath to 62˚C (143 5˚F), then add the sealed bags containing the leg and breast to the bath and let it reheat for 40 minutes.

• To serve, pour canola oil into a large sauté pan and heat it over high heat until it smokes. Sear the breast on the skin side first, then flip it over and brush it with butter and herbs (like rosemary, sage, and thyme).
• Alternatively, proceed to preheat the oven to broil, then arrange the turkey pieces on a baking pan and position them on the middle rack to achieve a golden brown color.
• Enjoy the most delicious turkey dinner ever after you carve that bird!

• Anova Sous Vide Precision ® Cooker: Preheat to 145°F (62°C).
• Season the turkey with garlic salt and pepper. Put the thyme in a large vacuum-sealed bag or zipper lock. Use a vacuum sealer set to the dry setting or the water immersion technique to seal the bag.
• After putting the bag in the water bath, set a 14-hour timer. To reduce water evaporation, place plastic wrap over the water bath. Add water intermittently to keep the turkey submerged.

• Take the bag out of the water bath after the timer goes off. Take the legs out of the bag and use paper towels to pat dry. Rub with olive oil.
• Preheat the broiler or cast iron skillet on high heat for five minutes. Add the turkey legs and sear for about five minutes, or until golden brown on all sides.
• Let turkey rest for 10 minutes before serving.

• 1 Large Whole Skin-on, Bone-in Turkey Breast
• Kosher Salt and Freshly Ground Black Pepper
• 1 tbsp / 15 ml Vegetable Oil
• 1 Large Onion, Roughly Chopped
• 1 Large Carrot, Peeled and Roughly Chopped
• 2 Stalks Celery, Roughly Chopped
• 1.5 q / 1.5 L Low Sodium Chicken Stock
• 2 Bay Leaves
• 1 tsp / 5 ml Soy Sauce
• 3 tbsp / 45 g Butter
• 1/4 c / 30 g Flour

• Start preheating the water and adjust the Precision ® Cooker to your desired target temperature (for some good ideas, check out the sous vide turkey temperature and time guide). I personally like my turkey cooked at 145°F / 62. 8ºC for 2. 5 hours.
• Peel the skin from a whole turkey breast in one big piece. To separate the breast halves from the breast bone, use a sharp boning knife. (Optional: for gravy, save the breast bone. ) .
• Season the breast halves generously with salt and pepper.
• Season the bottoms of the breast halves as well.
• Place the two breast halves together so that their fat ends are lined up with each other’s skinny ends, matching them up like a jigsaw.
• Gently press the turkey into an even cylindrical shape
• Using small lengths of kitchen twine, tie the breasts at intervals of one inch. Tie the two ends together first, and then proceed toward the center, alternating ties on each side.
• Once more, reshape the turkey into a tidy cylinder.
• Although a vacuum sealer is an option, a sturdy zipper-lock bag will suffice. Place the turkey inside the bag. At this point, the turkey can be kept in the refrigerator to dry-brine for up to three days.
• Gently place the bag inside a pot of water and allow the water’s pressure to force air out of the bag’s top.
• Carefully seal the bag just above the waterline after the majority of the air has been removed.
• While the turkey cooks, start working on the skin. Adjust the oven temperature to 400°F / 204. 5C, then place your turkey skin side down in a single layer on a rimmed baking sheet lined with parchment.
• Season the skin generously with salt and pepper.
• Cover the skin with a second sheet of parchment.
• Carefully squeeze out any air bubbles.
• To keep the skin flat while it cooks, place a second rimmed baking sheet on top of the first one.
• In the oven, roast the skin until it’s perfectly crisp. This takes about half an hour to 45 minutes. After cooking, the skin can be allowed to cool at room temperature and kept for up to a day in an open container. If it becomes soft, recrisp it in the toaster oven before serving (though it probably won’t).
• For the Gravy: Chop breastbone into 1-inch chunks with cleaver. Heat oil in medium saucepan over high heat until smoking. Add the turkey neck, onions, carrots, and celery. Cook for a total of ten minutes, stirring periodically, or until well-browned. Add stock, bay leaves, and soy sauce. Bring to a boil then reduce to a simmer. After simmering for an hour, strain using a fine-mesh strainer. There ought to be slightly more than a quart of fortified stock. If not, make a quart by adding water or additional chicken stock. Discard solids and set stock aside.
• Melt butter in medium saucepan over medium heat. Stir in flour and cook for about 3 minutes, stirring constantly, until golden brown. Whisking constantly, add broth in thin, steady stream. Heat until it thickens and reduces to approximately 3 cups (or 700 ml) and then lower the heat to a simmer. Season to taste with salt and pepper. Keep warm.

• After cooking, take the turkey out of the bag and carefully cut off all of the strings. Additionally, the cooked turkey can be kept in the fridge for up to a week by cooling it in an ice bath. Reheat it in a 130°F / 54. 4ºC water bath for about an hour before serving.
• Using a very sharp chefs knife and even, smooth strokes, slice the turkey.
• Place the skin, broken into individual portion-sized pieces, into a serving vessel and arrange the slices in a fanned-out array on a cutting board or warmed serving platter. Pour in a small pitcher of basic gravy, strengthened by simmering chicken stock with the turkey breastbone. See steps 18 and 19 in the directions for gravy.
• You can serve each guest a separate portion of turkey and skin if you want to go all out.

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