Turkey Breast with Red Wine Mushroom Sauce

Sous Vide Details: Cook Turkey Breast at 140F for 2 hours

Ingredients - Serves 2-4:

• 2 turkey breasts (skin on)
• Poultry seasoning
• Sprigs of thyme and rosemary (you can also use savory or oregano or your favorite herb)
• Salt and Pepper to taste
• Red Wine Mushroom Sauce:
• 1 1/2 cups of Shimeji mushrooms (you can use Chanterelle or Oyster)
• 2 T butter
• 1 Cup good red wine (the kind you would drink!)
• 1 T Chopped Thyme

I decided to pre-test Thanksgiving Sous Vide Turkey before Thanksgiving!  That way, if something went wrong I wouldn't have an angry mob waiting at the dinner table!  So I brought home a pair of nice "skin on" Turkey breasts.  Seasoned with with poultry seasoning and salt and pepper and popped them into separate bags.  I added a few sprigs of Thyme and Rosemary, but you can add your favorite aromatic herbs.  Just remember to be sparing as sous vide magnifies the aromatics.  Seal the bags and heat the water bath to 140F and pop them in for 2 hours.

When the Turkey is done, turn on your oven broiler.  Take the Turkey out of the bag and save the liquid in the bag!  Put the Turkey (skin side up) on an oven pan and place in the oven under the broiler.  Sear the Turkey until the skin "brown".

While the Turkey is browning, heat a large sauce pan to medium high heat.  Melt 1T butter and add the mushrooms.  Stir to coat and cook for 5 minutes to soften.  Pour the liquid in the Turkey bag into the sauce pan.  Stir for another 2-3 minutes.  Add the wine and Thyme and lower to simmer.  Simmer until the liquid is reduced in half, about 10 minutes.  Turn off the heat and add the other 1T of butter whisking to integrate.

Pull out the Turkey breast.  If you have a kitchen torch, you can use that to sear any areas that didn't brown evenly.  Cut the Turkey breast into 3/4" slices.  Plate the mushrooms and some sauce on the plate first.  Then add slices of the Turkey in a stack.  Drizzle some of the sauce around the Turkey.  Add any sides to the plate you like and present!

Top of Page