This was an after Christmas special. It's a twist on all your favourite Christmas flavours but with less work. I started with a free range turkey breast that was already deboned with the skin on. I also had some arugula pesto from my garden in the freezer. I also roasted potatoes in duck fat, carrots in honey and I had some stuffing leftover from another meal. For this recipe you will need a sous vide and a roasting pan.
If you are starting with a whole bird, carefully
remove turkey skin in a single piece and set aside. Using a sharp boning knife,
remove breast meat from breastbone. Set breastbone aside. Season turkey
generously with salt and pepper on all sides. Place 1 breast half, cut side
facing up, on a work surface. If you just want to make a turkey roast, place second breast half facedown, so the fat end
aligns with the skinny end of the first breast half. Gently form into an even
cylinder.
I followed the 'TurChetta' method by stuffing the breast with pesto. I then rolled the breast back in the skin and tied it up.
Tie turkey
breast at 1-inch intervals using butcher's twine. Transfer to a zipper-lock
bag. Turkey can be refrigerated for up to 5 days before proceeding.
Heat a sous vide water bath to 145°F (63°C), With bag open, slowly lower bagged turkey into water, letting water pressure squeeze air out of bag until just the seal remains above the waterline. Seal bag completely. Let turkey cook for 2 1/2 hours. Meanwhile, make a gravy. A good gravy will always start with a good stock or bone broth.
Finish by browning the skin on all sides about 2 minutes each side and then move the roast to a 300 oven to stay warm while you finish your important vegetables and gravy. Adapted from: https://www.seriouseats.com/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving
And: https://www.seriouseats.com/sous-vide-deep-fried-turkey-porchetta-recipe
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