Sous Vide Bone-In Turkey Breast with Blood Orange Gastrique

Name: Sous Vide Bone-In Turkey Breast with Blood Orange Gastrique
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.75 tsp Black Pepper; 2 cups Blood Orange Juice; 0.5 cup Champagne Vinegar; 2 sprigs Fresh Thyme; 1 tsp Grapeseed Oil; 2 tsp Salt & Pepper; 0.5 cup Sugar; 2 whole Turkey Breast; 2 tbsp Unsalted Butter

Dinner 🍽️Lunch 🥪 American High-Protein 💪Gluten-Free Low-FODMAP Comfort-Food

Sous Vide Bone-In Turkey Breast with Blood Orange Gastrique pairs succulent, evenly cooked meat with shatter-crisp skin for a satisfying contrast. The bright, tangy-sweet blood orange sauce adds a citrusy lift that complements the rich turkey and herbs. Serve this elegant main for a special dinner or holiday gathering when you want refined flavors without fuss.

Prep15 mins
Cook2 hrs 15 mins
Serves4
DifficultyMedium

1

Set up a thermocirculator and water bath as directed by the manufacturer. Set the thermocirculator to 145 degrees F (63 degrees C) and let the water bath reach that temperature.
2

Season the turkey breast evenly with 1 teaspoon salt and place it in a large vacuum-sealable bag; arrange the thyme sprigs, sage sprigs, and butter cubes around the turkey breast in the bag. Seal the bag with a vacuum sealer according to the manufacturer's instructions. Place the sealed turkey breast in the heated water bath with the thermocirculator, cover the vessel with aluminum foil to reduce evaporation, and cook for 2 hours.
3

While the turkey cooks, heat the sugar in a medium nonstick pan over medium heat, without stirring, until deeply caramelized, 6 to 8 minutes. Lower the heat to low and carefully add the vinegar (the mixture will immediately boil and the sugar will crystallize), then cook, stirring frequently, until the sugar fully dissolves, 3 to 4 minutes. Add the blood orange juice, increase the heat to medium-high, and continue cooking, stirring occasionally, until the bubbles thicken slightly and the mixture becomes syrup-like, 10 to 12 minutes; season with salt to taste. Remove the blood orange mixture (gastrique) from the heat and let it cool slightly at room temperature until ready to use.
4

Preheat the oven to 450 degrees F (230 degrees C) with a rack in the top third of the oven.
5

Take the turkey breast out of the bag and place it on a rimmed sheet pan lined with aluminum foil and fitted with a wire rack; discard what remains in the bag (the meat will be at 145 degrees F (63 degrees C) when removed from the water bath).
6

Gently pat the turkey breast dry with paper towels and brush the skin with oil; season the turkey breast evenly with the remaining 1 teaspoon kosher salt and pepper. Set the turkey breast, skin-side up, on the prepared sheet pan.
7

Roast in the preheated oven until the skin is crispy and golden brown and a thermometer inserted into the thickest part reads 155 degrees F (68 degrees C), 12 to 15 minutes. Remove the turkey breast from the oven and let it rest at room temperature for 5 minutes.
8

Using a knife, carefully separate the turkey breast from the bone; discard the bones. Slice the turkey breast against the grain into 1/4- to 1/2-inch thick pieces; serve with the blood orange gastrique.