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Ingredients
For the Turkey Breast
- 1 3 1/2- to 4-pound turkey breast, cut in half
- Salt
- White Pepper
- 4 tablespoons butter
- 4 leaves of sage
- 2 cloves garlic, chopped
- 1 sprig of rosemary, stripped and chopped
For the Turkey Legs
- 2 1 1/2- to 2-pound turkey legs with thigh attached
- Salt
- White pepper
- 4 tablespoons butter
- 4 leaves of sage
- 2 cloves garlic, chopped
- 1 sprig of rosemary, stripped and chopped
- Maple syrup, for garnish
Yield
Serves: 6-8
Preparation
For the Turkey Breast:
Rub turkey breast pieces with salt and white pepper. Bag and seal in a sous vide machine. Follow Sous Vide instructions and cook for 2 1/2 hours at 60°C.
For the Turkey Legs:
Rub turkey leg pieces with salt and white pepper. Bag and seal in a sous vide machine. Follow Sous Vide instructions cook for 6 hours at 75°C.
Remove turkey and sear in a large sauté pan until golden brown on both sides or roast in a pan with butter, sage, garlic and rosemary.
Finish with a drip of pure maple syrup.