Food & Recipes

Richard Blais' Sous-Vide Turkey Breast and Legs

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
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.

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.

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.
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