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Sous Vide Turkey Crispy Skin

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.

Ingredients

Scale
  • 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

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

Find it online: https://sousviderecipe.com/sous-vide-turkey-crispy-skin/