Turkey breast becomes uniquely tender from cooking under pressure with a juicy interior and soft texture. I paired it with a blood orange gastrique for flavor and color.
Ingredients
- turkey breast half (with bones and skin): 1 piece (2 pound)
- kosher salt: 2 tsp (divided, to taste)
- thyme sprigs: 2 piece (fresh)
- sage sprigs: 2 piece (fresh)
- unsalted butter: 2 Tbsp (cut into 1/2 inch cubes)
- white sugar: 0.5 cup
- champagne vinegar: 0.5 cup
- blood orange juice: 2 cups
- grapeseed oil: 1 tsp
- ground black pepper: 0.75 tsp
Metric Conversion
Stages of cooking
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Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 145 degrees F (63 degrees C) and allow water bath to come up to temperature.
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Season turkey breast evenly with 1 teaspoon salt and transfer to a large vacuum-sealable bag; arrange thyme sprigs, sage sprigs, and butter cubes around turkey breast in the bag. Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed turkey breast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 2 hours.
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While turkey is cooking, cook sugar in a medium nonstick pan over medium heat, without stirring, until deeply caramelized, 6 to 8 minutes. Reduce heat to low and carefully add vinegar (mixture will begin to boil immediately and sugar will crystalize), and cook, stirring frequently, until sugar is completely dissolved, 3 to 4 minutes. Add blood orange juice, increase heat to medium-high, and continue cooking, stirring occasionally, until bubbles begin to thicken slightly and mixture becomes syrup-like in consistency, 10 to 12 minutes; season with salt to taste. Remove blood orange mixture (gastrique) from heat and set aside at room temperature to cool slightly until ready to use.
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Preheat the oven to 450 degrees F (230 degrees C) with an oven rack positioned in top third of oven.
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Remove turkey breast from bag and transfer to a rimmed sheet pan lined with aluminum foil and fitted with a wire rack; discard contents remaining in bag (the meat will be at 145 degrees F (63 degrees C) when pulled from water bath).
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Gently pat turkey breast dry with paper towels and brush turkey skin with oil; season turkey breast evenly with remaining 1 teaspoon kosher salt and pepper. Place turkey breast, skin-side up, on the prepared sheet pan.
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Cook in the preheated oven until skin is crispy and golden brown, and a thermometer inserted into the thickest portion registers 155 degrees F (68 degrees C), 12 to 15 minutes. Remove turkey breast from oven and let rest at room temperature for 5 minutes.
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Using a knife, carefully remove turkey breast from bone; discard bones. Slice turkey breast against the grain into 1/4- to 1/2-inch thick pieces; serve with blood orange gastrique.
