Sous Vide Smothered Turkey

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

• Step 1

  Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC

• Step 2

  Season the turkey breast or thighs with salt and pepper and place in a large zip-lock bag.

• Step 3

  Seal using the water immersion technique. Place the bag in the water bath and sous vide for 3 hours.

• Finishing Steps

• 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.

• 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.

• 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.

• 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.)

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