Sous Vide Smothered Turkey
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Ingredients for 4
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
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Step 1
Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC
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Step 2
Season the turkey breast or thighs with salt and pepper and place in a large zip-lock bag.
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Step 3
Seal using the water immersion technique. Place the bag in the water bath and sous vide for 3 hours.
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Finishing Steps
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Step 0
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.
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Step 1
Shake the flour overtop and stir to coat. Add the stock and cream, bring to a simmer and cook until the sauce has thickened.
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Step 2
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.
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Step 3
(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.)