Sous Vide Smothered Turkey


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Precision® Cooker Accessories

Experience next-level sous vide cooking.

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


  • 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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145 F / 62.8 C Recipe Temp
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