Author Notes: Roasting a whole turkey is fraught with compromise. Dark meat is best at one temperature, while white meat is best at another. Whole turkeys are heavy and hard to negotiate out of the oven, and in a moment’s inattention, they overcook and become dry.
Using the Sansaire, you can cook the most flavorful, succulent turkey you’ve ever tasted. Carving is a snap, since you buy your turkey in pieces instead of whole. Does your family prefer more white meat than dark? If so, go ahead and cook an additional turkey breast. You can’t do that with a whole bird! —Sansaire
Boneless turkey breast
- Preheat your water bath to 60°C / 140°F in a large container.
- Place boneless turkey breasts (skin on) in a bag and add aromatics (optional) and olive oil *If you aren’t using a vacuum sealer, with the top of the bag open, use tongs to carefully submerge the bag into the bottom of the water bath, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out and form a seal around the food. Using the side of the water container, carefully seal the bag.
- Add the bag to the sous vide bath and cook at 60°C / 140°F for 2½ hours minimum, up to 8 hours.
- Arrange the top rack of your oven so it is 8-12” below the heating element, and preheat your oven to broil.
- Unbag the white meat. Arrange the turkey skin-side-up, on a baking sheet. Blot the pieces dry with a paper towel.
- Roast under the broiler, watching continuously, until the skin has browned, about 2 to 5 minutes.
- Slice the turkey breast crosswise into medallions and arrange on a platter.