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Sous Vide Turkey Breast (or Thanksgiving…Round Two!)


We had a wonderful thanksgiving…including our four cranberry sauces…with 15 friends at 3 different houses.  The evening was wonderful and the food delectable including two different turkeys (one smoked) and incredible sides and of course dessert!  Apparently, that just wasn’t enough for us.  Since we had quite a bit of cranberry sauce left…we decided to do Round Two (downsized a bit!) on Sunday.

First…let’s give credit where credit is due…

This is our official Thanksgiving feast.  Complete with turkey, brussels sprouts, beets, green beans, salad, two gravies, mashed potatoes, sweet potatoes and yams, four cranberry sauces and of course, stuffing.  My plate looked like this…

I may have overdone it…but that is what thanksgiving is for!

Now for round two!

We purchased a (fairly) reasonably sized bone-in, skin-on turkey breast to sous vide.

We dried it off, seasoned it well with salt and pepper, placed it in a vacuum bag, added a few pats of butter and a bunch of fresh thyme, and sealed it up.

Before getting started, we turned on our thermal-immersion circulator to get it up to the temperature that we wanted – 149º F.  Once it was ready, we dropped the turkey in and set a timer for 2 hours and 30 minutes.

We were so taken by the stuffing that our friend Paul made…we just had to remake it.  I may have mentioned in the past my issue with soggy foods – and stuffing generally falls into this category…however, I had trouble resisting this one…it has green olives!  Let me repeat…it has GREEN OLIVES!  What’s not to love!  We had  no trouble finding the recipe since it was in one of the recent Bon Appétit and is all over the internet!  Since we followed the recipe exactly (making only a half batch), I won’t write out the entire recipe here…all you need to know is that it’s called Italian Mother-in-Law Dressing and is very good!

I cooked up some chard, then onions, dried out some bread, chopped some olives, toasted some pine nuts and tossed it altogether with some rosemary and thyme!

We had one lonely sweet potato on hand, so I diced it up, steamed it a bit and then added some butter and fresh thyme.

The stuffing went into a buttered casserole dish and had the final broth and egg mixture drizzled over the top before getting covered and placed into the oven.

Cleo tends to be very interested in what we’re doing in the kitchen and has become quite bold as of late and thinks this perch on the couch is just perfect for her.  I’m not sure I agree!

Apparently I did not take any photos…but we also had some mashed potatoes cooking.  Rather than mashing, we used a food mill that was handed down from my parents.  I’ll be honest, it has been a while since I have made mashed potatoes that good!  They were so smooth and of course, it doesn’t hurt that they are really just a vessel for butter, cream and salt!

Two and a half hours later, we pulled the turkey out of the water bath.

Once you open the bag, discard the thyme and remove the skin (we saved this and cooked it up a day or two later…it crisped up nicely!).  Once the breast was removed from the bone, I cut slices and drooled a bit.

We set the table and opened a lovely rosé from Frog’s Leap that we purchased on a visit in April to Napa.

And then it was time to plate it up…oh, we also had gravy…and don’t worry…all four cranberry sauces were on the table ready to be enjoyed!

The turkey was very moist, tender and flavorful.  Until we are serving more than just two of us at our house…the sous vide option is just too easy and dependable to not do.  This is definitely just the first of many sous vided turkey options!

Oh…I almost forgot.  Let’s discuss cranberry sauces!  I personally loved the chutney.  I think it has found a way into my recipe box for future thanksgivings…it is savory and a little different while still maintaining that tart flavor that you want from your cranberry sauce.

At our feast, the chutney and the raw orange relish (a Connelly family recipe) were the favorites.  The standard cranberry sauce (another Connelly family recipe – Thanks Dad!) also had its followers.   But I have to say, I know the Mama Stamberg’s recipe is beloved by many an NPR listener, but it was just not a hit.  Perhaps there were too many options!

I hope you all enjoyed an abundant Thanksgiving and were surrounded by friends and family.  Anyone else have more than one thanksgiving?

 

 

 

 

 

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Cranberries – Four Ways for Your Turkey Day!


Thanksgiving is probably my most favorite of the major holidays.  It involves a lot of cooking, a lot of food, and usually a lot of family and friends.  Expectations are only to enjoy a meal together…no gifts are exchanged, no pressure for a new years eve kiss, no costume to come up with…just eating and hanging out with folks you like, and maybe even love!

However…I can be picky when it comes to those traditional turkey day recipes.  First, stuffing and I have issues.  Spoiler alert:  stuffing is just soggy bread!  At least in my head, that is all it is…and no one likes soggy bread.  Second, let’s talk sides…I think the side dishes that make the cut for a thanksgiving feast should be savory in nature…I just can’t get on board with marshmallows and brown sugar in my sweet potatoes.  Third, I’m not the biggest fan of putting fruit on my meat…which means cranberry ________ (fill in the blank) on top of my roasted turkey.  But this year, I’m ready for change.  Go big or go home right…?

So I went BIG and made FOUR different cranberry accoutrements for this years turkey.

Let’s start simple…

Straight up Homemade Cranberry Sauce 

1 cup water
1/3 lb. fresh cranberries
½ cup sugar
½ tsp. grated orange rind (optional)

Boil Water.  Add sugar and cranberries.

Cook 10 minutes or until all skins pop (longer cooking, thicker sauce).

Skim froth and add optional orange rind.  Chill.

 

Next…Cranberry Relish

1 navel orange, quartered, with peel
2 cups fresh cranberries
¾ to 1 cup sugar

Process orange quarters, sugar and cranberries in food processor until fairly fine.

Chill.  Stir occasionally.

 

Moving into the slightly less traditional, we have a…

Garlicky Cranberry Chutney 

(from Madhur Jaffrey‘s Cookbook: Easy East/West Menus for Family and Friends)

1 inch fresh ginger
3 cloves finely chopped garlic
½ cup apple cider vinegar
4 tbsp.’s sugar
1/8 tsp. cayenne pepper
1 lb. can whole berry cranberry sauce (I couldn’t find a 1-lb. can…so I used a 14 oz. can instead)
½ teaspoon salt (or less)
ground black pepper.

Cut ginger into paper thing slices, stack them together and cut into very thin slivers.

Combine ginger, garlic, sugar and cayenne in a small pot.  Bring to a simmer; simmer on medium heat for 15 minutes or until about 4 tbsp.’s of liquid are left.

Add the can of cranberry sauce, salt and pepper.  Mix and bring to a simmer.  Lumps are okay.  Simmer on a gentle heat for about 10 minutes.

(pardon the missing photos…I lost my daylight and apparently got distracted and forgot to take any more photos until it was done.)

Cool, store and refrigerate.

 

And finally…

Mama Stamberg’s Cranberry Relish

(I’ll warn you…this is not in the traditional category!  Found via The Splendid Table on NPR)

2 cups whole fresh cranberries
1 small onion (or half a larger onion)
¾ cup sour cream
½ cup sugar
2 tbsp.’s prepared horseradish

Grind the raw berries and the onion together – rough chop the onion and toss both into a food processor, pulsing until they are ground…but not puréed.

Add everything else and mix together.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw.  When served, it should have some little icy slivers, and be thick, creamy and have a color similar to Pepto-Bismol.

 

There you have it…three pictured below and 1 in the freezer for tomorrow.  I’ll let you know my thoughts, ratings and a verdict on which cranberry sides passed muster.

(left to right: Garlicky Cranberry Chutney, Cranberry Relish, Cranberry Sauce; Not pictured: Mama Stamberg’s Cranberry Relish)

What cranberry dish are you partial to?  Any weird hangups about holidays or about food…or about holiday food…?      …….?         Bueller….?      Bueller….?

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