Turkey London Broil

Turkey can be very dry when roasted in an oven. Cooking it in a sous vide water bath maintains it’s moisture and results in a delicious turkey that can be finished quickly in a skillet. It’s a perfect way to enhance that Thanksgiving dinner when your oven is already full of other dishes.

SERVES: 4

TEMPERATURE: 145°F

COOKING TIME: 2 to 8 hours

Ingredients:

3 tablespoons butter, softened

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh parsley

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 (2- to 3-pound) boneless, skinless turkey breast

olive oil

Gravy:

1 tablespoon butter

1 tablespoon flour

approximately ½ cup chicken or turkey stock

2 tablespoons wine or brandy

1 teaspoon fresh thyme leaves

a few dashes of Worcestershire sauce

salt and fresh ground black pepper

Directions:

1.Pre-heat the sous vide water bath to 145ºF.

2.Combine the softened butter, chopped herbs, salt and pepper. Rub the butter mixture on both sides of the turkey breast and transfer it to a zipper lock bag. Remove as much of the air as possible from the bag using a vacuum pump or by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.

3.Cook in the sous vide bath for at least 2 hours, or as long as 8 hours.

4.Remove the turkey breast from the bag and pat dry with a clean paper towel. Pour the juice from the bag into a liquid measuring cup, add enough stock to measure 1 cup and set aside.

5.Pre-heat a large sauté pan over medium-high heat. Add the oil and sear the turkey breast on both sides until browned. Transfer the turkey to a cutting board, cover with foil and let it rest for a few minutes.

6.To make gravy melt the butter in a saucepan and add the flour. Stir the two together and cook for a minute or two. Whisk in the stock and bring the mixture to a simmer. Add the wine or brandy, fresh thyme and Worcestershire sauce. Simmer for a few more minutes and season with salt and freshly ground black pepper.

7.Slice turkey breast and serve with hot gravy.

Turkey London Broil