Sous Vide Turkey Crispy Skin Perfect Holiday Recipe

The first time I tried making sous vide turkey crispy skin, it felt like a revelation in my kitchen. Growing up in Florida, I had always been surrounded by vibrant, fresh flavors, but this method brought something new to the table. The turkey was succulent and tender, with a crispiness that was nothing short of perfection. I was hooked.

Discovering the sous vide technique changed how I approached cooking. The precision and consistency it offered were unmatched. I remember the first time I tasted a perfectly cooked steak, and I knew I had to explore more. Turkey, a staple for many special occasions, quickly became my next culinary adventure.

Using sous vide for turkey breast not only ensures that the meat is cooked to perfection but also elevates the dish with irresistibly crispy skin. It’s a game-changer for any home cook looking to impress without the stress of overcooking or drying out the meat. This method has made every turkey dish a star on my table.

If you’re intrigued by the idea of sous vide turkey crispy skin, you’re not alone. The combination of juicy meat and a deliciously crisp exterior is pure magic. Let’s dive into the essentials and make your next turkey dish unforgettable.

Sous Vide Turkey Crispy Skin

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Discover how to achieve perfectly tender sous vide turkey with irresistibly crispy skin. Follow our step-by-step guide for a show-stopping holiday centerpiece.

• Author: Jasmine
• Prep Time: 15 minutes
• Cook Time: 165 minutes
• Total Time: 200 minutes
• Yield: 8 1x
• Category: Main Course
• Method: Baking
• Cuisine: Française

Ingredients

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• 1 large whole skin-on, bone-in turkey breast (about 5 pounds; 2.2 kg)
• Kosher salt and freshly ground black pepper
• 1 tablespoon (15 ml) vegetable oil
• 1 large onion, roughly chopped
• 1 large carrot, peeled and roughly chopped
• 2 ribs celery, roughly chopped
• 1 1/2 quarts (1.4 L) homemade or store-bought low-sodium chicken stock
• 2 bay leaves
• 1 teaspoon (5 ml) soy sauce
• 3 tablespoon s (45 g) unsalted butter
• 1/4 cup (40 g) all-purpose flour

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Instructions

1. Carefully detach the turkey skin in one piece and put it aside. Use a sharp knife to separate the breast meat from the bone, keeping the breastbone nearby. Generously coat the turkey with salt and pepper all over. Position one half of the breast with the cut side facing up on your work area. Lay the other half down with the thicker end aligning with the thinner end of the first half. Shape it into a uniform cylinder.
2. Secure the turkey breast with butcher’s twine, spacing the ties an inch apart. Place it in a zipper-lock bag. The turkey can be kept in the fridge for up to five days before continuing.
3. Set a sous vide water bath to 145°F (63°C), or to your preferred temperature as indicated in the chart and notes. With the bag still open, slowly lower it into the water, allowing the water pressure to expel the air from the bag until only the seal is above the waterline. Seal the bag fully. Let the turkey cook for 2 1/2 hours (or as per the chart). Meanwhile, prepare the crispy skin and gravy.
4. For Crispy Skin: Position the oven rack in the center and preheat the oven to 400°F (200°C). Lay the skin evenly on parchment paper placed on a rimmed baking sheet. Season it well with salt and pepper. Place another parchment sheet on top and gently press out any air bubbles with the side of your hand. Add a second rimmed baking sheet on top and transfer to the oven.
5. Bake until the skin is a deep brown and crispy (it will become even crispier as it cools), for about 30 to 45 minutes. Let it cool and keep at room temperature. The turkey skin can be cooked ahead, completely cooled, and stored loosely covered at room temperature for up to three days. To crisp it again, place it in a hot oven for a few minutes just before serving.
6. For Gravy: Use a cleaver to chop the breastbone into 1-inch pieces. In a medium saucepan over high heat, heat the oil until it smokes. Add the breastbone, onion, carrot, and celery, cooking while stirring occasionally until they are well-browned, about 10 minutes in total. Add the stock, bay leaves, and soy sauce. Bring to a boil, then lower to a simmer. Simmer for 1 hour, then strain through a fine-mesh sieve. You should have slightly more than 1 quart (900ml) of enriched stock; if not, add water or additional chicken stock to make up 1 quart. Discard the solids and set the stock aside.
7. In a medium saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until it turns golden brown, about 3 minutes. While whisking continuously, pour in the enriched stock in a thin, steady stream. Bring to a boil, then reduce to a simmer, and cook until it’s thickened and reduced to approximately 3 cups (720ml). Season with salt and pepper to taste. Keep it warm.
8. Once the turkey is done, take it out of the water bath and open the bag. Carefully remove the butcher’s twine. Slice the turkey into 1/4- to 1/2-inch pieces for serving. Arrange the slices on a warmed serving platter or cutting board. Break the skin into serving-sized portions and add to the platter, along with a jug of gravy. Serve immediately.

Notes

• Ensure breastbone pieces are uniform for consistent browning and flavor.nSeason turkey well with salt and pepper before sous vide for best flavor.nIf skin isn’t crispy, briefly return it to the oven before serving.

Nutrition

• Calories: 324 kcal
• Fat: 10 g
• Protein: 51 g

Mastering Sous Vide Turkey Crispy Skin

Fundamentals

Sous vide cooking is all about precision. By controlling the temperature, you ensure that the turkey breast cooks evenly throughout. This method is especially beneficial for turkey, which can easily become dry and tough if overcooked. With sous vide, you get consistent results every time.

The key to achieving that perfect sous vide turkey crispy skin lies in two main steps: cooking the turkey breast in a water bath and then crisping the skin separately in the oven. This dual approach guarantees both tenderness and texture.

Using a sous vide setup allows you to maintain the turkey breast at a precise temperature, ensuring it remains moist and flavorful. Whether you’re a sous vide novice or a seasoned pro, this technique simplifies the process and elevates the outcome.

Preparation/setup

Begin by carefully detaching the turkey skin and setting it aside. This step is crucial for achieving that sought-after crispiness later. Next, separate the breast meat from the bone, keeping the breastbone nearby for the gravy.

Season the turkey generously with kosher salt and freshly ground black pepper. This seasoning penetrates the meat, enhancing its natural flavors. Once seasoned, shape the turkey into a uniform cylinder and secure it with butcher’s twine.

Place the prepared turkey breast in a zipper-lock bag, ensuring it’s tightly sealed. Set your sous vide water bath to 145°F (63°C) and submerge the bag, allowing the water pressure to expel any air. This setup can be stored in the fridge for up to five days before cooking.

Perfecting Your Turkey with Sous Vide

Technique

The sous vide technique is straightforward yet transformative. Once your turkey is in the water bath, let it cook for about 2 1/2 hours. This time allows the turkey to reach the desired internal temperature, ensuring it remains juicy and tender.

While the turkey cooks, focus on preparing the crispy skin. Preheat your oven to 400°F (200°C) and place the skin between two sheets of parchment paper on a baking sheet. This method ensures even crisping without burning.

After baking for 30 to 45 minutes, the skin will turn a deep golden brown. Let it cool to room temperature, where it will become even crispier. This technique guarantees a satisfying crunch with every bite.

Tips/tricks

For the best results, ensure your sous vide water bath maintains a consistent temperature. Fluctuations can affect the cooking process, so it’s crucial to monitor the setup. Additionally, using a high-quality zipper-lock bag will prevent any leaks during cooking.

When preparing the turkey skin, pressing out air bubbles with the side of your hand ensures even contact with the parchment paper. This step is vital for achieving uniform crispiness across the entire skin.

To enhance the flavor of your turkey, consider adding a teaspoon of soy sauce to the water bath. This simple addition can elevate the taste, making it a delightful surprise for your guests.

Achieving Flawless Results Every Time

Perfecting results

Once the turkey is cooked, remove it from the water bath and let it rest for a few minutes. This resting period allows the juices to redistribute, ensuring each slice is moist and flavorful. Carefully remove the butcher’s twine before slicing.

Slice the turkey into 1/4- to 1/2-inch pieces and arrange them on a warmed serving platter. This presentation not only highlights the tender meat but also keeps it warm for your guests to enjoy.

Break the crispy skin into serving-sized portions, and add them to the platter alongside a jug of rich, homemade gravy. The contrast between the juicy turkey and the crispy skin creates a delightful dining experience.

Troubleshooting/variations

If your turkey isn’t as tender as you’d like, consider extending the cooking time slightly. This adjustment can make a significant difference, especially if you’re using a larger turkey breast.

For a variation, experiment with different seasonings. Adding herbs or spices can impart unique flavors to the turkey, allowing you to customize the dish to your liking. Just be sure not to overpower the natural taste of the turkey.

Should the skin not be as crispy as desired, return it to the oven for a few more minutes. This additional time often enhances the texture, providing the satisfying crunch you’re aiming for.

Serving and Storing Sous Vide Turkey

Serving/presentation

Presenting the sous vide turkey with crispy skin is an art. Arrange the sliced turkey neatly on a cutting board or platter, ensuring each piece is visible. This method highlights the succulent texture and invites guests to indulge.

Accompany the turkey with portions of crispy skin and a side of warm gravy. This combination offers a delightful balance of flavors and textures, making it a memorable centerpiece for any meal.

For a touch of elegance, garnish the platter with fresh herbs or a sprinkle of sea salt. These simple additions enhance the presentation and add a burst of color, making the dish even more inviting.

Pairings/storage

Sous vide turkey pairs well with a variety of sides, from creamy mashed potatoes to roasted vegetables. These accompaniments complement the turkey’s flavors and create a well-rounded meal.

To store leftovers, wrap the turkey and crispy skin separately in airtight containers. This method preserves their texture and flavor, making them ready for a quick meal later. Reheat the turkey gently to retain its moisture, and crisp the skin in the oven just before serving.

If you’re looking for creative ways to use leftovers, consider exploring recipes like Sous Vide Steak Sirloin or 18hr Sous Vide Corned Beef Recipe. These dishes offer new dimensions to your culinary repertoire.

Conclusion

Mastering sous vide turkey with crispy skin is a rewarding culinary journey. This method ensures perfectly cooked meat with an irresistible crunch. The precision of sous vide cooking transforms the turkey into a succulent, flavorful dish that shines on any occasion.

By combining sous vide with traditional techniques, you unlock new potential in your kitchen. The process is straightforward, and the results are consistently impressive. Whether you’re hosting a holiday feast or a casual dinner, this dish is sure to impress.

The versatility of sous vide turkey makes it a valuable addition to your culinary skills. With the right preparation and a few expert tips, you can achieve restaurant-quality results at home. Experiment with flavors, perfect your technique, and enjoy the delicious rewards.

FAQs – Sous Vide Turkey Crispy Skin