Sous Vide Smothered Turkey

Author

Julie  Van Rosendaal

Cook, cookbook author, writer, eater. Food columnist on CBC radio, contributing food editor for the Globe + Mail. ❤️ feeding people

Prep Time: 00:00

Recipe Time: 03:00

Temperature : 145F / 62.8C

Ingredients

• 1 boneless, skin-on turkey breast half, or 2 turkey thighs
• Salt and pepper, to taste
• 2-3 Tbsp olive or canola oil
• 2-3 Tbsp butter
• 1 large onion, thinly sliced or chopped
• 2 cups mushrooms, quartered
• A few sprigs of fresh thyme
• 1 1/2 Tbsp all-purpose flour
• 1 cup chicken or vegetable stock
• 1/2 cup whipping cream or (full fat) sour cream

Directions

1. Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC
2. Season the turkey breast or thighs with salt and pepper and place in a large zip-lock bag.
3. Seal using the water immersion technique. Place the bag in the water bath and sous vide for 3 hours.

Finishing Steps

1. Meanwhile, set a large skillet over medium-high heat and add the oil and butter. When the butter foams, add the onions and mushrooms and cook until they start turning golden, about 5 minutes.
2. Shake the flour overtop and stir to coat. Add the stock and cream, bring to a simmer and cook until the sauce has thickened.
3. Remove the cooked turkey breast or thighs from the sous vide bag, slice and slide into the pan with the sauce, or serve with the sauce spooned overtop.
4. (If you used skin-on turkey, you could brown the cooked pieces in the skillet first to crisp the skin, then transfer to a platter and cook the mushroom sauce in the same skillet to spoon overtop.)