Sous Vide Curry Turkey Salad


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 145 F / 62.8 C
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This sous vide curry turkey salad is a take on a French chicken curry salad, but better (in our humble opinion). We like to serve it on a croissant with arugula, just as the French do.

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Ingredients for 4

  • 1 boneless, skinless turkey breast half (about 2 pounds)

  • kosher salt and freshly ground black pepper

  • ½ cup (118 ml) mayonnaise

  • ½ cup (118 ml) Greek yogurt

  • 1 tablespoon (15 ml) lemon juice

  • 1 tablespoon (15 ml) yellow curry powder

  • 1 tablespoon (15 ml) honey

  • 1 teaspoon (5 ml) freshly ground ginger

  • ¼ cup (59 ml) thinly sliced scallions

  • ½ cup (118 ml) finely diced celery

  • ¼ cup (59 ml) raisins

  • ¼ cup (59 ml) chopped roasted cashews


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 145ºF.

  • Step 2

    Season the turkey breast liberally with salt and pepper. Seal and cook for 2 hours.

    • Finishing Steps

    • Step 1

      Remove the turkey, let rest for 30 minutes, then shred (or cube) into 1-inch pieces.

    • Step 2

      In a large mixing bowl, whisk together the mayo, yogurt, lemon juice, curry, honey, ginger, scallions, celery, raisins and cashews. Stir in the turkey, season with salt and pepper, and serve.

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145 F / 62.8 C Recipe Temp
Recipe Time
Prep Time