Calgary’s own Julie Van Rosendaal has once again partnered with the Turkey Farmers of Canada to bring the Guardian’s followers a series of hearty, home-style dishes featuring, you guess it, turkey! This recipe for Smothered Turkey Sous Vide is easy to make, ready in less than 20 minutes and, of course, mouth-wateringly delicious.
Prep time: 15 mins
Cooking Time: 3.25 hours
1 boneless, skin-on turkey breast half (2 lbs)
salt and pepper, to taste
2 Tbsp olive or canola oil
2 Tbsp butter
1 large onion, thinly sliced or chopped
2 cups mushrooms, quartered
a few sprigs of fresh thyme
1 1/2 Tbsp all-purpose flour
1 cup chicken or vegetable stock
1/2 cup whipping cream or (full fat) sour cream
- Season the turkey breast with salt and pepper and place in a large zip-lock bag. Seal using the water immersion technique, set the Anova Sous Vide Precision Cooker to 145˚F (62˚C), place the bag in the water bath and set the timer for 3 hours.
- Meanwhile, set a large skillet over medium-high heat and add the oil and butter. When the butter foams, add the onions and mushrooms and cook until they start turning golden, about 5 minutes.
- Shake the flour overtop and stir to coat. Add the stock and cream, bring to a simmer and cook until the sauce has thickened.
- Remove the cooked turkey breast from the sous vide bag, slice and slide into the pan with the sauce, or serve with the sauce spooned overtop. (If you used skin-on turkey, you could brown the cooked pieces in the skillet first to crisp the skin, then transfer to a platter and cook the mushroom sauce in the same skillet to spoon overtop.) Serves about 4.