This super-moist turkey breast is part of our over-the-top Thanksgiving bird; for the rest of the recipes, click here. Stiordella is right. Your instructions direct each breast be cooked in sequence. As a premium cooking site you have a responsibility to review and edit your content.
Sous-Vide Turkey Breast With Maple and Rosemary Recipe - NYT Cooking
Password field required. If you have made an account on the mobile app either iOS or Android you can login with those credentials. If you have a Recipes account and a mobile app account, using the same email address, then the two accounts will be linked when you login. 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! Season the turkey breast with the garlic salt and pepper and place in a large zipper lock or vacuum seal bag with the olive oil.
Chef Curtis Stone—the ambitious chef behind Beverly Hills restaurant Maude—shares his recipe for a less-fussy approach to serving a holiday bird. The meat is cooked sous vide for 48 hours before being char-grilled, then finished with a sumptuous, silky red wine glaze. Juicy, faintly tart blueberry is a fitting counterpoint to rich, flavorful duck. Your taste buds will thank you. Bruno Goussault pioneered the sous vide method in , forever changing the way we cook.
To make the most of things, we sear the skin both before and after we cook the meat, locking in flavor and ensuring we develop the impossibly crisp quality that comes only with this combination of slow cooking and searing. If you are looking to cook a full turkey sous vide—and experience the best Thanksgiving ever while you are at it—head to our complete turkey guide to get the full run-down on when to do what. Why do I need to sear my turkey twice?