Prep Time: 20 minutes
Cook Time: 2 1/2 hours
Turkey Breast with Sage Brown Butter
INGREDIENTS
Make-Ahead: Turkey can cook in water bath up to 3 hours before searing. Bagged cooked turkey can be chilled in an ice
bath and refrigerated up to 2 days before serving. Rewarm turkey (in bag) in a water bath with Sous Vide Cooker set
to 140°F for 20 minutes. Brown butter mixture can be made up to 1 day ahead, covered and refrigerated. Rewarm over
medium-low heat.
1/2 lb (2 sticks) unsalted butter, room temperature
2 tbs finely chopped fresh sage
2 tbs finely chopped shallots
1 large garlic clove, finely chopped
One 3-lb boneless turkey breast, skin on
Serves: 6
METHOD
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In a medium skillet, stir 6 tbs butter over medium heat 4 minutes, or until it turns a nutty brown. Add sage, shallots, and
garlic and stir 1 minute, or until shallots soften. Pour butter into medium bowl and cool. Stir in remaining butter. Season
with salt and pepper.
Place Sous Vide Cooker in a water bath and preheat to 145°F.
Using your fingers, separate skin from breast meat and remove skin in one piece. Reserve skin.
In a gallon zip top bag, add turkey breast and 1/2 cup sage brown butter. Using water displacement method, submerge
bag in water bath. Alternatively, place turkey in a large vacuum bag with 1/2 cup brown butter mixture and seal.
Submerge bag in water bath. Cook 2 1/2 hours.
Preheat oven to 425°F Place a sheet of parchment paper on a large overturned baking sheet. Lay reserved turkey skin,
fatty side down, in a flat layer on parchment paper and sprinkle with salt. Place another sheet of parchment paper on top
and place a heavy baking sheet on top to weigh down skin.
Bake about 30 minutes, or until fat has rendered and skin is golden brown and crisp. Transfer to a cooling rack to cool.
In a small saucepan, melt remaining sage brown butter over medium-low heat. Slice turkey and transfer to platter. Serve
with sage brown butter and crisp skin.
Meanwhile, to crisp turkey skin:
To serve:
To make sage brown butter:
To cook turkey:
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