Try this tasty Sous Vide Turkey Breast, Red Cabbage, Pear Tarte Tatin, Gorgonzola Chestnut recipe. Well worth the time involved. This turkey breast, perfectly tender and juicy every time! Sous vide is a fantastic method for cooking holiday roasts. It delivers reliably moist and tender results, frees up your oven for other tasks, requires almost no supervision during cooking, and makes it very easy to hold the roast hot and ready to serve until your guests are ready.
Sous vide turkey breast, cooked to perfection with this simple method, will be the star of your Thanksgiving feast! Perfectly moist and tender on the inside, and crispy-skinned on the outside, this meat will have everyone asking how you got it so perfect every time.
Sous vide is a French term that means under vacuum. It’s a cooking technique that involves sealing food in a plastic bag and submerging it in hot water at very low temperatures for extended periods of time. While sous vide has been used by restaurants and professional chefs for years, today, there are plenty of home cooks and amateur chefs using sous vide as well.
Sous vide cooking is one of those kitchen techniques that seems like magic, but it’s actually quite simple. All you need is a good vacuum sealer and some plastic bags. Vacuum seal your turkey breast in a bag with a little olive oil or butter, along with some fresh herbs and seasonings.Print
Sous Vide Turkey Breast, Red Cabbage, Pear Tarte Tatin, Gorgonzola Chestnut
The Most Tender Turkey Breast Ever, Try this tasty Sous Vide Turkey Breast, Red Cabbage, Pear Tarte Tatin, Gorgonzola Chestnut recipe. Well worth the time involved.
- Prep Time: 60
- Cook Time: 180
- Total Time: 240
- The ingredients you’ll need:
- – 1 Turkey Breast
- – 2 Pears
- – 4 Chestnuts (peeled and cooked)
- – 1 Clove of garlic (crushed)
- – 50g of butter
- – 2 Sprigs of thyme
- – Gorgonzola
- – baby basil
- For the red cabbage purée you’ll need:
- – 1 red cabbage (finely sliced)
- – 50g of cranberries
- – 2 banana shallots (finely sliced)
- – 100ml ruby port
- – 1tsp olive oil
- For the Pear Tarte Tatin you’ll need:
- – 1 peeled pear
- – 1/2 a vanilla pod (with the seeds scraped out)
- – 20g caster sugar
- – 20g of butter
- – two circles of ready rolled puff pastry (around 10cm in diameter
- As this is a sous vide recipe, there is specific equipment you will require.This is:
- – Sous vide water bath
- – Chamber vacuum sealer
- – Vacuum bags
- – Blowtorch
- – Blender
- Firstly, ensure you preheat the water bath to a temperature of 68⁰C.
- Take the turkey breast and lie it flat inside a vacuum bag, then place the thyme, garlic and around 1/3 of the butter onto of the meat inside the bag. At this stage, you can seal the bag using the chamber sealer and then place it into the water bath. Leave it to cook for 2 hours.
- You’ll now have plenty of time to work everything else. Starting with the red cabbage purée, take a large saucepan and place it over a medium heat. Add the olive oil, the already sliced red cabbage and the banana shallots.
- Sauté for 10 minutes and then stir in the port and cranberries. Heat the mixture to boiling, then gently simmer the mix until the port has reduced to just 1/4 of its original volume.
- Preheat your oven to 180⁰C/gas mark 4.
- While the cabbage is braising, you’ll have time to make the pear tarte tatin. Take a pear and halve it lengthways and scoop out the core. Put 1/3 of the butter in a small oven-proof saucepan along with the vanilla pod and the caster sugar. Heat gently till caramel is formed.
- Lay the two pear halves in the caramel with the flat side facing down. Take one puff pastry circle and place it on top of each half. Press the pastry snug around each pear slice. Take the pan and put it into the preheated oven and cook until the pastry is golden brown and crisp. This should take 20 minutes.
- Take the red cabbage mix into a blender whilst also reserving around 6 cranberries for a garnish. Carefully pulse the blender until the cabbage is of a smooth purée consistency, then press the mixture through a fine sieve for the perfect consistency.
- At the end of the 2 hours, remove the vacuum bag from the sous vide water bath and unseal the bag. Remove the contents and slice the cooked turkey breast in half. Use the remaining butter and melt it in a large frying pan, then add the turkey.
- Lightly brown the meat, be careful not to overwork it. As you work the turkey, gently spoon the foaming butter over it as it cooks.
- Take the second pear, remove the skin and slice it into segments. Take the blow torch and lightly scorch.
- When serving, take one portion of turkey breast and one pear tarte tatin and place in the centre of a plate. Scatter with gorgonzola, chestnuts, scorched pear segments and reserved cranberries. Finish with baby basil.
- Serving Size: 2