If you’ve been paying attention to food trends lately, you’ve very likely heard of sous vide, even if you’re not completely sure what it is. Thanksgiving is the perfect time to try the sous vide cooking method.
That’s because, undeniably, poultry is where sous vide shines. Unlike red meat, which can be eaten with a gradient of doneness so the outside is gray and the inside is pink, with poultry, you need to cook it through. With a larger cut, like turkey breast, it’s impossible to cook the inside without overcooking the outside. Sous vide allows the entire piece of turkey to cook at the same time, so it’s completely, perfectly done. It’s amazingly flavorful and never, ever dry!
To read more about the sous vide process, please visit 5tjt.com/sous-vide-for-all. If you already own an immersion circulator or plan to purchase one in time for Turkey Day, try this great recipe from Michal Frischman for Kosher.com.
Sous Vide Lemon
- 2-lb. boneless, skinless turkey breast, sometimes known as turkey London broil
- Â¼ cup honey
- Â¼ cup lemon juice
- 1 tsp. dried dill or 1 Tbsp. fresh
- 1 tsp. dried parsley or 1 Tbsp. fresh
- 1 tsp. dried basil or 1 Tbsp. fresh
- Â¼ tsp. black pepper
- 1 tsp. salt
- 2 Tbsp. flour
Prepare the turkey. Mix the honey, lemon juice, herbs, salt, and pepper. Place the turkey in a heavy-duty Ziploc bag or in a vacuum-sealer bag. Add marinade to the bag. For a Ziploc, submerge the bag in a bowl of water until just below the opening of the bag so the air is squeezed out, then seal the bag. For a vacuum sealer, set the machine to wet seal.
Place the turkey in a sous vide set to 143Â°F. Cook for four hours or up to eight hours.
When ready to serve, heat oil and flour in a small saucepan. Stir well and cook for one minute. Add the juices from inside the turkey bag and whisk until no clumps remain. Slice the turkey thinly and serve with gravy on the side.
Note: You can follow the same time and temperature for any size turkey you would like to use.
Variation: To cook in the oven, keep the skin on and bone in. Bake at 375Â°F for about an hour or until the thickest part of the turkey breast reaches an internal temperature of 160Â°F. Remove and allow to rest for at least 15 minutes.
Check out the Kosher.com ongoing cooking series, where they will address choosing the right times and temperatures in sous vide cooking for a range of different foods, and much more.
You can also rely on recipes for sous vide at www.kosher.com, at many other online resources, and on the app your immersion circulator is linked to. Over time, you will likely want to experiment and come up with recipes on your own.
Stay tuned for the entire sous vide series only at Kosher.com. We will have you cooking like a professional chef in no time!
Watch Chef Gabe on Episode 6 of “Under the Hood,” only on Kosher.com. Chef Gabe takes two cuts of ribeye to the next level with his seasoning and cooking techniques. Watch as he sous vides then sears the eye of the ribeye, or Spencer steak, and then perfectly sears a ribeye crescent. These two ribeye ideas are sure to make your next steak a winner!