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YIELD 4 - 8 SERVINGS
COOKING TIME 2 - 4 HOURS
COOKING TEMPERATURE 141˚F (60.6˚C)
INGREDIENTS
At least 2 to 4 hours before serving, preheat a
water bath to 141ºF (60.6ºC). Salt and pepper the turkey then
place in a sous vide bag. Evenly distribute the lemon slices and
sage leaves among the turkey. Seal the bag and cook the
turkey for 2 to 4 hours.
At least 45 minutes before serving,
combine the cranberries, orange juice, water, brown sugar,
white sugar, ancho pepper, and ginger in a pot. Bring to a
simmer and let cook until the cranberries have released their
juices, about 10 to 15 minutes. Remove the pot from the heat
and discard the ancho pepper. Add the triple sec, cinnamon,
and cloves then blend well. You want the chutney to bind
together but still have chunks of cranberry in it. The cranberry
chutney will last for several days in the refrigerator and can be
served cold or reheated.
Remove the turkey from the bag and pat dry.
Lightly sear the turkey if desired. Place the turkey on the plate
and top with the cranberry chutney. Sprinkle the sage leaves
and orange zest over the top then serve.
2 POUNDS (900G) TURKEY BREASTS, CUT INTO PORTIONS
SALT AND PEPPER
1 LEMON, SLICED
8 SAGE LEAVES
12 OUNCES (340G) CRANBERRIES
1 CUP ORANGE JUICE
½ CUP WATER
⅓ CUP BROWN SUGAR
⅓ WHITE SUGAR
1 DRIED ANCHO PEPPER
1 TABLESPOON PEELED AND GRATED FRESH GINGER
¼ CUP TRIPLE SEC OR GRAND MARNIER
2 TEASPOONS GROUND CINNAMON
1 TEASPOON GROUND CLOVES
SAGE LEAVES
CHOPPED ORANGE ZEST
Sous Vide 9
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia.
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