Sous Vide Turkey Breast with Apple Cider Gravy

This Sous Vide Turkey Breast is a foolproof way to get juicy turkey! Well seasoned, with crispy, browned skin and served with apple cider gravy! With step by step video. TIPS! Season well -- the turkey has a lot of time to hang out while it gently cooks, and all of that flavor is going to penetrate the turkey breast for amazing results! Get that crispy skin: after your turkey breast is cooked through with your Anova Sous Vide, we need to crisp the skin. There are two ways to do this: searing in a pan or under the broiler in the oven. I prefer to do mine in the oven, because it's less work and gets great even results, but you can do what works for you! The important thing is that you thoroughly dry it and butter or oil the turkey breast before browning. An hour or two (or a few more!) isn't really going to make a big difference in the quality of the finished product, which gives you a lot of flexibility and peace of mind! You can start your turkey breast when it's convenient for you, and know that you are going to have an amazing meal in the end.

Author

Ashley Fehr

Healthy eats and sweet treats, and everything in between because food is fun! On Instagram @thereciperebel @canadianturkey #ThinkTurkey

Prep Time: 00:00

Recipe Time: 08:00

Temperature : 140F / 60C

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 4 lb bone in, skin on turkey breast
• Garlic Butter to follow
• 2 tablespoons melted unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• Apple Cider Gravy to follow
• 1/4 cup unsalted butter
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 cup all purpose flour
• 2 cups turkey broth (drippings
• 1 cup apple cider

Directions

1. Set your Anova Sous Vide Precision Cooker to 140ºF / 60.0ºC
2. Stir together garlic powder, seasoning salt, Italian seasoning and black pepper. Rub all over turkey breast.
3. Place turkey breast in a large 1-2 gallon zipper freezer bag, sealing the zipper about 3/4 of the way across.
4. Place the bag with the turkey breast in a large pot of water, carefully submerging all of the bag except for the very top of the zipper. Let the water in the pot squeeze any remaining air out of the bag and seal completely.
5. Sous vide for 8-12 hours.

Finishing Steps

1. Preheat the broiler in the oven.
2. When cook time is over, remove the bag from the pot, open the seal and move turkey breast and juices to a 9x13" roasting dish.
3. In a medium bowl, stir together melted butter, garlic powder, seasoning salt, Italian seasoning and black pepper.
4. Brush over top of turkey breast in pan and broil for 5-8 minutes, until skin is golden brown.
5. *Alternatively, you can roast at 450F degrees for 20-25 minutes, or sear in a large pan on the stove top.
6. When turkey is removed from the oven, move it to a cutting board to rest and strain any remaining juices into a 2 cup liquid measuring cup. Add additional turkey or vegetable broth to make 2 cups.
7. In a medium saucepan, melt butter.
8. Stir in the garlic, salt, thyme and pepper. Then whisk in the flour until completely combined.
9. Whisk in the turkey juices and apple cider. Bring to a simmer over medium-high heat, then reduce to medium and simmer until thickened.
10. Slice turkey breast and serve with gravy as desired.