Sous Vide Bone-In Turkey Breast with Blood Orange Gastrique
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
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Sous Vide Bone-In Turkey Breast with Blood Orange Gastrique, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactPoor
- 38 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 20 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 91 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 38
- Heart Health
- 61
- Metabolic
- 33
- Digestive
- 35
- Inflammatory
- 59
- Performance
- 46
- General Wellness
- 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.
- Calories 958.23 kcal High 48%
- Protein 124.2 g Good Source 248%
- Carbohydrate 64.5 g 23%
- Total Fat 25.75 g High 33%
- Saturated Fat 3.49 g Moderate 17%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 320.4 mg High 107%
- Sodium 6034.75 mg High 262%
- Dietary Fiber 3.75 g Moderate 13%
- Total Sugars 31.25 g --
- Added Sugars 0.17 g Low Source 0%
- Calcium 32.38 mg Low Source 2%
- Iron 11.26 mg Good Source 63%
- Potassium 559.8 mg Moderate 12%
- Vitamin A 80.56 mcg Low Source 9%
- Vitamin C 14.66 mg Moderate 16%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Milk 🥛
- Alcohol 🚫🍷
About This Recipe
Sous Vide Bone In Turkey Breast with Blood Orange Gastrique is made with 9 ingredients and serves 4. It takes about 2 hrs 30 mins and is rated medium. Key ingredients include Black Pepper, Blood Orange Juice, Champagne Vinegar, and Fresh Thyme. Each serving provides about 958.23 kcal, and is a good source of protein.
Recipe Questions
- What is Sous Vide Bone-In Turkey Breast with Blood Orange Gastrique made of?
- The main ingredients are Black Pepper, Blood Orange Juice, Champagne Vinegar, Fresh Thyme, Grapeseed Oil. The full list of 9 is above.
- How long does it take to make Sous Vide Bone-In Turkey Breast with Blood Orange Gastrique?
- About 2 hrs 30 mins in total: 15 mins to prepare and 2 hrs 15 mins to cook.
- How many calories are in one serving?
- One serving provides about 958.23 kcal. The full nutrition breakdown is above.
- Is Sous Vide Bone-In Turkey Breast with Blood Orange Gastrique easy to make?
- This recipe is rated medium, with 9 ingredients and 8 steps.
- Is Sous Vide Bone-In Turkey Breast with Blood Orange Gastrique healthy?
- Sous Vide Bone-In Turkey Breast with Blood Orange Gastrique has an easyChef Pro health score of 46/100. Per serving, it provides 958.23 calories and 124.2 g of protein, or 248% of the Daily Value. It is a good source of iron. Worth noting per serving: sodium at 6034.75 mg (262% of the Daily Value) and saturated fat at 3.49 g (17% of the Daily Value). It contains Citrus, Milk and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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