Sous-Vide Turkey Breast With Maple and Rosemary

Makes: 8 to 10 servings

Total time: 3 1/4 hours, plus marinating

Ingredients:

1/4 cup maple syrup

2 tablespoons unsalted butter

3 large rosemary sprigs

1 tablespoon kosher salt

3 pounds boneless, skinless turkey breast, cut into halves, skin reserved if desired (see note)

Crisp turkey skin, optional (see note)

Preparation:

1. In a small saucepan, simmer maple syrup, butter, rosemary and salt until the butter melts and the maple syrup thickens slightly, about 5 minutes. Let cool.

2. Place the turkey in a large bowl and pour the cooled maple mixture over it, turning to coat pieces with syrup. Cover and refrigerate overnight.

3. Using a sous-vide machine, heat a large pot or heatproof container of water to 145 degrees. Transfer turkey to a reusable silicone sous-vide bag or resealable plastic bag, laying breasts end-to-end so the thin side of one is against the thick side of the other. Discard marinade. Slowly lower the bag into the water, allowing any air to escape. Weigh down the bags; an upside-down metal steamer basket or a metal bowl work well for this, topped with a metal spoon or tongs for extra weight, if needed.

4. Cook until the turkey reaches 145 degrees when checked in the center with a meat thermometer, 2 1/2 to 3 hours. Once the turkey is at 145 degrees, leave it in the bag in the water for an additional 15 minutes to pasteurize it. Serve immediately with crisp turkey skin, if you like, or leave turkey breast in the water at 145 degrees for up to 12 hours total.

Note: If want to make the crisp turkey skin, ask your butcher to save you the skin when you order the breast (or be sure to save it if you’re trimming your own turkey breast). Scrape any visible lumps of fat off the skin. Heat oven to 325 degrees and line a rimmed baking sheet with parchment paper. Pat skin dry with paper towels, then spread it out flat on prepared baking sheet. Sprinkle lightly with salt, and bake until skin is golden and crisp, anywhere from 45 minutes to 1 1/2 hours.

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Sous-Vide Cheesy Mashed Potatoes

Makes: 10 to 12 servings

Total time: 2 1/4 hours

Ingredients:

4 pounds Yukon Gold potatoes, peeled and thinly sliced

1 1/2 teaspoons kosher salt, plus more as needed

7 tablespoons unsalted butter, cubed and at room temperature

12 ounces mild cheddar, coarsely grated (3 cups)

2/3 cup sour cream, at room temperature

1/2 cup grated Parmesan

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

1/4 cup hot milk, plus more as needed

1/2 cup chopped chives (optional)

Preparation:

1. In a large pot or heatproof container, use a sous-vide machine to heat water to 194 degrees. Evenly divide potatoes and 1 1/2 teaspoons salt between two large reusable silicone sous-vide bags or resealable plastic bags. Slowly lower the bag into the water, allowing any air to escape. Weigh down the bags; an upside-down metal steamer basket or a metal bowl work well for this, topped with a metal spoon or tongs for extra weight, if needed. Cook until potatoes are completely tender, poking them several times to make sure, 1 1/2 to 2 hours. (Check the bag after 15 minutes; you may have to let out some steam.)

2. As potatoes cook, add butter, cheddar, sour cream, Parmesan, pepper and nutmeg to a large bowl. Add the hot potatoes and milk, and mash until the cheese melts and the mixture is as smooth as you like it, adding more hot milk if the potatoes seem dry. You can also use a potato ricer to rice the potatoes into the bowl before mixing with the cheese. Just make sure the potatoes and milk are hot, or the cheese might not melt.

3. Taste and add more salt, if you like. Serve immediately, or transfer potatoes back to sous-vide bag to keep warm. Fold in chives just before serving.

Sous-Vide Brown Sugar Sweet Potatoes With Pecans

Makes: 6 to 8 servings

Total time: 1 3/4 hours

Ingredients:

4 tablespoons unsalted butter

3 tablespoons dark brown sugar

1 cinnamon stick

1 teaspoon fine sea salt, plus more to taste

1 tablespoon bourbon or apple cider

3 pounds sweet potatoes (about 3 medium-large), peeled and sliced 1/2-inch thick

3/4 cup toasted pecans, chopped (see note)

Preparation:

1. In a small pot, melt butter, sugar, cinnamon stick and 1 teaspoon salt over medium heat, stirring occasionally, until sugar dissolves. Remove from heat, stir in bourbon, and let cool slightly.

2. In a large pot or heatproof container, use a sous-vide machine to heat water to 185 degrees. Place potatoes and cooled sugar mixture in a reusable silicone sous-vide bag or resealable plastic bag. Slowly lower the bag into the water, allowing any air to escape. Weigh down the bags; an upside-down metal steamer basket or a metal bowl work well for this, topped with a metal spoon or tongs for extra weight, if needed. Cook until sweet potatoes are completely tender, poking them several times to make sure, 75 to 90 minutes. (Check the bag after 15 minutes; you may have to let out some steam.)

3. Transfer cooked potatoes and all the liquid from bag to a food processor and purée until smooth. Taste and add more salt, if you like. Transfer to a serving platter and top with toasted pecans to serve.

Note: To toast the pecans, spread them out on a baking sheet and bake them in a 325-degree oven, stirring once and twice, until golden and fragrant, 10 to 15 minutes. Let cool.