Description
This Sous Vide Wild Turkey Breast recipe yields tender, juicy, and flavorful turkey using precise temperature control. The turkey is seasoned with a blend of spices and herbs, cooked gently in a water bath, then quickly seared for a beautiful crust. Perfect for those who want to enjoy lean wild turkey without drying it out.
Ingredients
Scale
Turkey and Seasoning
- 2 wild turkey breast halves (about 1 to 1.5 pounds total)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Herbs and Finish
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 tablespoons butter
- 1 tablespoon lemon juice
Instructions
- Preheat Sous Vide: Fill a large container or pot with water and preheat a sous vide immersion circulator to 145°F (63°C).
- Prepare Turkey: Pat the wild turkey breasts dry with paper towels. Rub them evenly with olive oil, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika to ensure full flavor penetration.
- Bag Ingredients: Place the seasoned turkey breasts into a vacuum seal bag or resealable freezer bag. Add fresh thyme, rosemary, butter, and lemon juice to the bag for infused herbal aromas and richness.
- Seal Bag: Seal the bag using a vacuum sealer if available, or use the water displacement method for resealable bags to remove as much air as possible, ensuring proper cooking immersion.
- Sous Vide Cook: Submerge the sealed bag fully in the preheated water bath and cook for 2 hours. This gentle cooking ensures tender, juicy, and evenly cooked turkey.
- Remove and Dry: After cooking, carefully remove the turkey from the bag and pat dry with paper towels to prepare for searing and to achieve a good crust.
- Sear Turkey: Heat a skillet over medium-high heat and add a little oil or butter. Quickly sear the turkey breasts about 1 minute per side just to lightly brown the exterior without overcooking.
- Slice and Serve: Slice the turkey against the grain to maximize tenderness and serve immediately to enjoy the juicy, flavorful meat.
Notes
- Wild turkey is naturally leaner than farm-raised turkey, making sous vide cooking ideal to maintain moisture and tenderness.
- Be careful not to overcook the turkey during the searing step to keep the perfect texture.
- You can make a simple pan sauce using the juices left in the bag by reducing them in a skillet with some butter or wine.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
