Michael Voltaggios Sous Vide Turkey Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOUS VIDE TURKEY BREAST WITH CRISPY SKIN RECIPE



Sous Vide Turkey Breast With Crispy Skin Recipe image

Sous vide turkey breast, perfectly tender and juicy every time-with a side of crackling-crisp turkey skin.

Provided by J. Kenji López-Alt

Categories     Entree     Mains

Time 3h15m

Yield 8

Number Of Ingredients 13

For the Turkey:
1 large whole skin-on, bone-in turkey breast (about 5 pounds; 2.2kg)
Kosher salt and freshly ground black pepper
For the Gravy:
1 tablespoon (15ml) vegetable oil
1 large onion, roughly chopped
1 large carrot, peeled and roughly chopped
2 ribs celery, roughly chopped
1 1/2 quarts (1.4L) homemade or store-bought low-sodium chicken stock
2 bay leaves
1 teaspoon (5ml) soy sauce
3 tablespoons (45g) unsalted butter
1/4 cup (40g) all-purpose flour

Steps:

  • Carefully remove turkey skin in a single piece and set aside. Using a sharp boning knife, remove breast meat from breastbone. Set breastbone aside. Season turkey generously with salt and pepper on all sides. Place 1 breast half, cut side facing up, on a work surface. Place second breast half facedown, so the fat end aligns with the skinny end of the first breast half. Gently form into an even cylinder.
  • Tie turkey breast at 1-inch intervals using butcher's twine. Transfer to a zipper-lock bag. Turkey can be refrigerated for up to 5 days before proceeding.
  • Heat a sous vide water bath to 145°F (63°C), or to desired temperature according to chart above and in the notes section. With bag open, slowly lower bagged turkey into water, letting water pressure squeeze air out of bag until just the seal remains above the waterline. Seal bag completely. Let turkey cook for 2 1/2 hours (or according to chart). Meanwhile, make the crispy skin and gravy.
  • For the Crispy Skin: Adjust oven rack to center position and preheat oven to 400°F (200°C). Spread skin evenly over a piece of parchment paper set in a rimmed baking sheet. Season generously with salt and pepper. Place a second sheet of parchment on top and carefully squeeze out any air bubbles using the side of your hand. Place a second rimmed baking sheet on top and transfer to oven.
  • Roast until skin is deep brown and crisp (it will crisp further on cooling), 30 to 45 minutes. Allow to cool and set aside at room temperature. Turkey skin can be roasted in advance, cooled completely, then stored, loosely covered, at room temperature for up to 3 days. To re-crisp, place in a hot oven for a few minutes just before serving.
  • For the Gravy: Using a cleaver, chop breastbone into 1-inch chunks. In a medium saucepan over high heat, heat oil until smoking. Add breastbone, onion, carrot, and celery and cook, stirring occasionally, until well browned, about 10 minutes total. Add stock, bay leaves, and soy sauce. Bring to a boil, then reduce to a simmer. Simmer for 1 hour, then strain through a fine-mesh strainer. You should have a little over 1 quart (900ml) of fortified stock; if not, add water or more chicken stock to equal 1 quart. Discard solids and set stock aside.
  • In a medium saucepan over medium heat, melt butter. Add flour and cook, stirring constantly, until golden brown, about 3 minutes. Whisking constantly, add fortified broth in a thin, steady stream. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups (720ml). Season to taste with salt and pepper. Keep warm.
  • When turkey is cooked, remove from water bath and unseal bag. Carefully remove butcher's twine. Cut into 1/4- to 1/2-inch slices for serving. Fan slices out on a warmed serving platter or cutting board. Break skin into serving-sized pieces and add to platter, along with a pitcher of gravy. Serve immediately.

Nutrition Facts : Calories 409 kcal, Carbohydrate 5 g, Cholesterol 162 mg, Fiber 0 g, Protein 69 g, SaturatedFat 4 g, Sodium 822 mg, Sugar 1 g, Fat 13 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

More about "michael voltaggios sous vide turkey recipes"

HOW TO SOUS VIDE A TURKEY WITH CHEF MICHAEL VOLTAGGIO PART 2
how-to-sous-vide-a-turkey-with-chef-michael-voltaggio-part-2 image
Oct 27, 2010 In the second part of the series, Chef Michael Voltaggio shows you the next steps of how to cook a turkey sous vide style. Michael advises that each part of ...
From youtube.com


HOW TO SOUS VIDE A TURKEY WITH CHEF MICHAEL VOLTAGGIO PART 3
how-to-sous-vide-a-turkey-with-chef-michael-voltaggio-part-3 image
Oct 27, 2010 With your knowledge of the gourmet sous vide technique, you can impress your friends and family with warm and truly unforgettable hospitality this Thanksgivi...
From youtube.com


HOW TO SOUS VIDE A TURKEY WITH CHEF MICHAEL VOLTAGGIO PART 1
how-to-sous-vide-a-turkey-with-chef-michael-voltaggio-part-1 image
Oct 27, 2010 A well cooked turkey dinner is a must for a truly successful and warm Thanksgiving! In this video from Williams-Sonoma, featuring Chef Michael Voltaggio, you...
From youtube.com


THE FOOLPROOF SOUS VIDE THANKSGIVING TURKEY
Nov 19, 2019 8-12 lb turkey, spatchcocked and dry-brined; Kosher salt for dry brine, approx. 1 tablespoon per 4 pounds; ¼ cup fresh sage leaves; oil or melted butter (enough to cover turkey)
From sousvideways.com


SOUS VIDE THANKSGIVING TURKEY - WILLIAMS SONOMA
Guide to Slow Cooking Guide to Sous Vide Guide to Tea Juicing 101 Sale & Clearance Early Black Friday Deals Breville Ovens - Up to 25% Off ... Michael Voltaggio’s Sous Vide Turkey > Sous Vide Brisket with Barbecue Sauce and …
From williams-sonoma.com


VOLTAGGIOS’ INSIGHTS TO THANKSGIVING - WILLIAMS SONOMA TASTE
Oct 17, 2011 – Chef Michael Voltaggio . ... Bryan’s Recipes “This meal is one that truly reflects my style: familiar flavors using the best possible ingredients, executed with precise technique …
From blog.williams-sonoma.com


MICHAEL VOLTAGGIO'S SOUS VIDE TURKEY | RICHARD | COPY ME THAT
1 turkey, 10 to 12 lb., cut into bone-in pieces (half breasts, thighs and drumsticks) 1 turkey, 10 to 12 lb., cut into bone-in pieces (half breasts, thighs and drumsticks) Kosher salt and freshly …
From copymethat.com


MICHAEL VOLTAGGIO'S CHEAT FOR MAKING TURKEY THAT'S NOT DRY
Oct 23, 2018 That's right—his turkey doesn't go near an oven. "It's cheating," says the Ink.Well chef and Top Chef winner. "But I've yet to serve dry turkey." Sous-viding may sound overly …
From mccormick.com


MICHAEL VOLTAGGIO'S SOUS VIDE TURKEY - COPY ME THAT
1 turkey, 10 to 12 lb., cut into bone-in pieces (half breasts, thighs and drumsticks)
From copymethat.com


MICHAEL VOLTAGGIOS SOUS VIDE TURKEY RECIPES
Steps: In a large stockpot over high heat, combine the water, spices, salt and brown sugar. Bring to a boil and simmer for 5 minutes. Add the citrus juices and rinds.
From tfrecipes.com


MICHAEL VOLTAGGIO’S SOUS VIDE TURKEY - BOTTOMLESS BITES
Jul 18, 2013 INGREDIENTS. 2 1/2 gallons water; 1/4 cup whole cloves; 1/4 cup peppercorns; 1/4 cup coriander seeds; 1/4 cup allspice berries; 1/4 cup yellow mustard seeds
From bottomlessbites.com


MICHAEL VOLTAGGIO’S SOUS VIDE TURKEY RECIPE - YUMMLY
Michael Voltaggio’s Sous Vide Turkey With Water, Whole Cloves, Peppercorns, Coriander Seeds, Allspice Berries, Yellow Mustard Seeds, Kosher Salt, Firmly Packed Light Brown Sugar, Grapefruits, Turkey, Bone, Kosher Salt, Freshly …
From yummly.com


MICHAEL VOLTAGGIO’S SOUS VIDE TURKEY | CONSTANT COOKBOOK
In a large stockpot over high heat, combine the water, spices, salt and brown sugar. Bring to a boil and simmer for 5 minutes. Add the citrus juices and rinds.
From constantcookbook.com


WHOLE SOUS VIDE TURKEY WITH GRAVY - SOUS-VIDE MAGAZINE
To Finish the Turkey and Gravy: The next morning or afternoon, preheat your conventional oven to bake at 350F°/176°C. Remove the sous vide turkey from the pouch, reserving the liquid, …
From sousvidemagazine.com


MICHAEL VOLTAGGIO'S SOUS VIDE TURKEY | SODEBA - COPY ME THAT
Your free recipe manager, shopping list, and meal planner! Learn more! Go to Community recipes! ... vT6IeH4. aDlX4scej. 2023-09-05 15:36:08. Michael Voltaggio's Sous Vide Turkey. …
From copymethat.com


MICHAEL VOLTAGGIO'S SOUS VIDE TURKEY SAVE - FOODPAIR.COM
FoodPair makes it easy to search nearly a million recipes from the best recipe sites on the Web. ... Michael Voltaggio's Sous Vide Turkey Save. Course Main Dishes. Ingredients in this …
From foodpair.com


THANKSGIVING TURKEY (VOLTAGGIO RECIPE) : R/SOUSVIDE - REDDIT
Google Michael voltaggio sous vide turkey. Should be the first link, to a William Sonoma recipe page. Reply reply Crazyamish139 • Used the same recipe, and it turned out great but I did the …
From reddit.com


SOUS VIDE TURKEY @ 150F/65.5C : R/SOUSVIDE - REDDIT
Sous vide a turkey for thanksgiving practice. Based off the Voltaggio recipe made for Williams-Sonoma -Carved out (I know I need more work on my carving skills, but that's what practice is …
From reddit.com


Related Search