A common problem with roasting turkey breasts is that, if you are not careful, the meat can dry out very easily. Sealing the breasts in a vacuum bag and cooking them in a water bath prevents this problem by ensuring that no moisture is lost during cooking. Furthermore, in this method, the temperature is kept low and constant, eliminating the danger of overcooking and producing a perfect result every time.
- Preheat the water bath to a temperature of 64⁰C.
- Sprinkle some salt over the turkey breast and place it inside a vacuum bag. Add a little oil to the bag and seal.
- Place in the water bath and leave to cook for 1 hour.
- Take the breast out of the bag and pat dry using kitchen paper.
- For a crispy skin, place the breast in a hot non-stick frying pan and fry over a high heat for 2-3 minutes. It is now ready to serve.
Sealing herbs, such as thyme, tarragon or rosemary, in the vacuum bag with the turkey will enhance its flavour. You might also like to try adding a strip of lemon zest to the bag for a fresher taste or a knob of butter for a richer one.
For a meaty main, try Graham Campbell’s recipe for ballotine of turkey with spinach, braised baby gems, potato rosti and thyme jus. You could also use the sous-vide method to make Vineet Bhatia’s Indian-inspired Turkey pine nut potli with beetroot mayonnaise, which would make an elegant canape.
Recipe courtesy of www.greatbritishchefs.com