Roasted turkey breast

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As I generally cook for myself and try to limit my consumption of meat to 3.0 oz. per meal (not always successfully), cooking a full-sized turkey is one of those things that just doesn't make any sense. I like turkey, however, so I decided to make a little breast of turkey. I decided to try a new method of preparation using the sous vide.

1.9 lb. turkey breast
salt
pepper
granulated garlic
rubbed sage
1 tbsp. melted butter
8 oz. chicken stock
1/4 cup flour in 8 oz. of water

Preheat the sous vide machine to 160°F.
Preheat the broiler. [See Update below for modified cooking instructions.]

My 1.9 lb. natural, free-range, turkey breast:

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Lightly grease a broiler-safe pan with spray oil. Place the turkey breast in the pan skin side up. Season with salt, pepper, granulated garlic, rubbed sage, and coat the skin with 1 tbsp. melted butter.

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Broil for 4 to 5 minutes or until the skin is nicely browned. I broiled it on high, but it might have worked better to use a lower broiling temperature and cook longer since the very top was overdone and the rest was underdone.

turkey3.jpgUpdate: When I made this recipe a second time I cooked the turkey for 25 minutes at 400°F which worked much better. I still followed up with 1:30 in the sous vide at 160°F. That worked much better.


Remove from the oven and let cool for a few minutes. Put in an unsealed vacuum bag and rapidly chill.

turkey4.jpgSince this method of cooking doesn't really make juices, I cheated and made a quick chicken gravy instead of a turkey gravy. I made it using More than Gourmet roasted chicken stock concentrate, and they do make a roasted turkey stock concentrate as well, but I didn't have any.

Heat a pan on the stove.

Mix 0.4 oz. of More than Gourmet chicken stock with 8 oz. of hot water. Once fully dissolved, add to the pan.

Mix about 1/4 cup of all-purpose flour with 8 oz. of cold water and thoroughly mix. Add the flour-water slurry to the hot pan of stock. Stir constantly for 5 minutes over medium heat. Season with freshly ground pepper and soy sauce.

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Once the turkey has been chilled, vacuum seal the bag and put in the sous vide for about an hour and a half. Remove from the sous vide and let rest for at least 10 minutes, then slice and serve.

The nice thing about the sous vide preparation is that it guarantees a moist and tender turkey that's evenly cooked all the way through.

When done, I had four 4.0 oz. servings for turkey and gravy (though only enough gravy for two servings) and three 3.0 oz. servings for stir-fry. Even though the meat was expensive ($ 14.16!) it makes 7 meals so that's not a bad deal after all.

turkey8.jpgServed with rice and sautéed Napa cabbage. And Polka Dot Riesling.