Roasted turkey breast

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
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:

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.

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.

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.