Turkey breast becomes uniquely tender from cooking under pressure with a juicy interior and soft texture. I paired it with a blood orange gastrique for flavor and color.
Ingredients
- 1 (2 pound) turkey breast half (with bones and skin)
- 2 teaspoons kosher salt, divided, or to taste
- 2 fresh thyme sprigs
- 2 fresh sage sprigs
- 2 tablespoons unsalted butter, cut into 1/2-inch cubes
- ½ cup white sugar
- ½ cup Champagne vinegar
- 2 cups blood orange juice
- 1 teaspoon grapeseed oil
- ¾ teaspoon ground black pepper
Directions
Step 1
Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 145 degrees F (63 degrees C) and allow water bath to come up to temperature.
Step 2
Season turkey breast evenly with 1 teaspoon salt and transfer to a large vacuum-sealable bag; arrange thyme sprigs, sage sprigs, and butter cubes around turkey breast in the bag. Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed turkey breast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 2 hours.
Step 3
While turkey is cooking, cook sugar in a medium nonstick pan over medium heat, without stirring, until deeply caramelized, 6 to 8 minutes. Reduce heat to low and carefully add vinegar (mixture will begin to boil immediately and sugar will crystalize), and cook, stirring frequently, until sugar is completely dissolved, 3 to 4 minutes. Add blood orange juice, increase heat to medium-high, and continue cooking, stirring occasionally, until bubbles begin to thicken slightly and mixture becomes syrup-like in consistency, 10 to 12 minutes; season with salt to taste. Remove blood orange mixture (gastrique) from heat and set aside at room temperature to cool slightly until ready to use.
Step 4
Preheat the oven to 450 degrees F (230 degrees C) with an oven rack positioned in top third of oven.
Step 5
Remove turkey breast from bag and transfer to a rimmed sheet pan lined with aluminum foil and fitted with a wire rack; discard contents remaining in bag (the meat will be at 145 degrees F (63 degrees C) when pulled from water bath).
Step 6
Gently pat turkey breast dry with paper towels and brush turkey skin with oil; season turkey breast evenly with remaining 1 teaspoon kosher salt and pepper. Place turkey breast, skin-side up, on the prepared sheet pan.
Step 7
Cook in the preheated oven until skin is crispy and golden brown, and a thermometer inserted into the thickest portion registers 155 degrees F (68 degrees C), 12 to 15 minutes. Remove turkey breast from oven and let rest at room temperature for 5 minutes.
Step 8
Using a knife, carefully remove turkey breast from bone; discard bones. Slice turkey breast against the grain into 1/4- to 1/2-inch thick pieces; serve with blood orange gastrique.
Cook’s Note:
Be careful when vacuum sealing the turkey breasts so that the bones don't piece the bag.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 509 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat5g | 27% |
Cholesterol174mg | 58% |
Sodium1072mg | 47% |
Total Carbohydrate41g | 15% |
Dietary Fiber0g | 1% |
Protein55g | |
Potassium911mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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