Sous Vide Turkey Roast with Mushroom Sauce and Chorizo
Ингредиенты
- 1 ½ tsp salt
- 1 boneless, skinless turkey breast, about 2.2 lb (1 kg)
- ¾ cup (170 g) unsalted butter, melted
- 1 tbsp (15 ml) whole-grain mustard
- 2 cups (500 ml) chicken broth
- ½ cup (125 ml) 35% cream
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp toasted flour
- 1 lb (450 g) white mushrooms, cut into thick slices
- 4 oz (115 g) chorizo sausage, cut into small dice
- ¼ cup (10 g) chives, finely chopped or 2 green onions, chopped
- 3 tbsp chervil leaves or another herb of your choice, to taste
Инструкция
- Attach the sous-vide precision cooker to the side of a cooking container. Add enough water to reach the midpoint between the minimum and maximum required. Set the temperature to 145°F (63°C). Set the cooking time to 3 hours. Preheat the water while you prepare the turkey.
- On a work surface, sprinkle the salt over the entire surface of the roast. Season with pepper. Place the roast in a sous vide bag or a freezer bag with a slider closing. Add the butter and whole-grain mustard. Remove all the air from the bag. Submerge the bag in the preheated water. Begin cooking.
- Once cooked, remove the bag from the water. At this point, the roast can be refrigerated, if desired. Remove the roast from the bag and place on a plate. Transfer the butter mixture from the bag into a bowl.
- In a large skillet over high heat, brown the roast on all sides in 3 tbsp (45 ml) of the reserved butter mixture. Set the roast aside on a plate and tent with foil.
