Sous Vide Smothered Turkey
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
145F / 62.8C
- 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
- Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC
- Season the turkey breast or thighs with salt and pepper and place in a large zip-lock bag.
- Seal using the water immersion technique. Place the bag in the water bath and sous vide for 3 hours.
- 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.
- Shake the flour overtop and stir to coat. Add the stock and cream, bring to a simmer and cook until the sauce has thickened.
- 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.
- (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.)