Tired of dry and flavorless turkey? Brining and then cooking turkey sous vide results in a juicy and flavorful piece of meat with no resemblance to the boring Butterball of past. Pairing this with a velouté based on chicken stock gives the dish a warm and hearty feel, but don’t forget the brioche to soak up all those great flavors. Try something new this Thanksgiving and check out some other festive recipes used in a recent Modernist Thanksgiving themed dinner party.
Ingredients: Serves Six
Sous Vide Turkey Breast
- 600g Turkey breast
- 75g Apple cider
- 75g Whole Milk
- 10g Sugar
- 10g Salt
- 10g canola oil
- 1 chicken thigh
- 100g diced onion
- 50g diced celery
- 50g diced leeks
- 1,000g chicken stock
- 3 sprigs of thyme
- 3 parsley stems with leaves
- 1 small bay leaf
- 50g butter at room temperature
- 50g flour
- 30g sherry
- 8g salt
- 10g lemon juice
- 30g crème fraiche
Pressure Cooked Vegetables
- 12 Baby Carrots
- 6 Radishes, trimmed
- 6 Cipollini Onions, peeled
- 15g butter
- 2g Salt
- Combine the apple cider, milk, sugar, and salt in a container and stir to dissolve the dry ingredients to create a brine.
- Place the brine and the turkey in a vacuum bag and seal with a chamber vacuum sealer. Alternatively you can use a Ziploc bag and remove as much air as possible.
- Place the turkey in the refrigerator for 12 hours.
- Approximately 3 hours prior to service, heat a water bath to 135°F.
- Remove the turkey from the brine, dry, and seal in a new vacuum bag. Cook the turkey sous vide for 2 ½ hours.
- In a stock pot, heat the canola oil over medium high heat and add the chicken leg, skin side down. Sear for 10 minutes or until a nice golden brown crust has formed.
- Add the onion, celery, and leeks and cook for about 5 minutes or until the vegetables begin to soften.
- Add the chicken stock, thyme, parsley, and bay leaf and bring to a simmer. Simmer until the mixture has reduced by half (about 1 1/2 hours).
- When the stock is almost finished reducing, cream together the flour and butter in a small bowl. The resulting mixture should resemble a cookie dough.
- Once the stock is finished reducing, whisk in the butter and flour mixture ensuring it is entirely incorporated and no clumps remain.
- Bring the mixture once again to a simmer and cook for 20 minutes on medium low heat stirring frequently. This will cook out any of the raw flour taste.
- The soup should thicken dramatically and coat the back of a spoon once finished.
- Strain the mixture through a fine sieve and season with the sherry, salt, and lemon juice. Whisk in the crème fraîche and keep the soup warm until ready to serve.
Pressure Cooked Vegetables
- Melt the butter in a pressure cooker.
- Add the vegetables and salt and stir to coat thoroughly.
- Fasten the lid and bring the pressure cooker to 1bar, then turn the temperature down to low.
- Pressure cook the vegetables for three minutes, then run cool water over the pressure cooker to depressurize.
- Serve immediately or chill and then reheat in a microwave for 2 minutes.
- Cut the turkey into small pieces and arrange in a deep bowl.
- Place 2 of the carrots, 1 radish, and 1 onion in each bowl.
- Finish by drizzling the chicken velouté into each dish.
- Serve & Enjoy