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Recipe: Sous Vide Wild Turkey Breast

Recipe: Sous Vide Wild Turkey Breast

From the time the Pilgrims settled in North America, wild turkey dinner became synonymous with Thanksgiving. A wild turkey can be challenging to cook in a way that it remains tender and moist. A lean gobbler can cook up dry if not handled correctly.

Using an immersion circulator is a great way to ensure a wild turkey breast is tender and succulent. Sous vide is not a new style of cooking. It uses regulated water temperature to cook your food in a water bath at a consistent temperature. Using a vacuum or chamber sealer is ideal for preparing your turkey for its bath. Browning the meat before vacuum sealing adds an extra layer of flavor maintained through the cooking process. Fresh herbs, lemon and cranberries are a natural accompaniment.

Sous Vide Wild Turkey Breast with Lemon, Rosemary and Cranberries, sealed for cooking

Get creative and try doing two turkey breasts at the same time with different spices, fruit or herbs.

Ingredients
• 1 wild turkey breast
• ½ cup butter 
• 2 Tbsp poultry seasoning
• ½ cup fresh/frozen cranberries 
• ½ lemon
• 1 sprig fresh rosemary

Sous Vide wild turkey breast sliced for serving


Directions

1. Rub one tablespoon of turkey breast into each side of the turkey breast.

2. Melt the butter in a cast-iron frying pan. When it starts to brown, place the turkey breast in the center of the pan. Brown for 2-3 minutes on each side. Cut one slice of the lemon and set aside, then juice the remaining lemon over the turkey in the pan. Keep in mind you do not want to cook the turkey at this stage, only brown the outside.

3. Using a set of tongs to avoid puncturing the meat, place the turkey in a sealer bag. Pour the melted butter from the pan into the bag, add the cranberries, the slice of lemon, and the rosemary. Seal the bag.

4. Turn on the immersion circulator to 147°F and set the cooking time for 6 hours 30 minutes. When the time has elapsed, remove the bag from the circulator and the turkey breast from the bag. The butter, cranberry, rosemary and lemon broth can be saved to garnish the bird once sliced. 

For more delicious wild-game recipes, click here.

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