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Richard Blais' Sous-Vide Turkey Breast and Legs

Serves 6-8

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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
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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