Thanksgiving Special: Sous Vide Turkey Breast (2 Servings Shown with Plenty for Leftovers)
With Sherry Herb Pan Gravy
Prep & Cook Time:25-35 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Ready for turkey a whole new way? This turkey breast is "sous vide," which means it's already been marinated and slow-cooked in a water bath, so it's ultra-juicy. You'll coat the breast with fresh herbs and flash roast it to coax all the aroma and flavor out. A creamy pan gravy of sherry and herbs rounds out this holiday main that's ready in a fraction of the time of a normal turkey.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Keep sous vide turkey breast in packaging - do not cut open! Bring a large pot with enough water to submerge turkey breast in its bag to a simmer over medium heat. Preheat oven to 375 degrees and prepare a baking sheet with foil or use a large casserole dish. Thoroughly rinse produce and pat dry. In a mixing bowl, combine chicken base and 1 cup warm water. Stem and mince rosemary, thyme, and sage. Place minced herbs (reserving a bit for garnish) into a bowl with 2 Tbsp. of olive oil and gently mash herbs with a spoon to fully release their flavorful oils.
Warm and Roast the Turkey
Submerge packaged sous vide turkey breast in the simmering water, reduce heat to low, and simmer for an additional 20 minutes. (If you accidentally open the packaging, place it in a food-safe sealed plastic bag.) Remove pouch from water and cut a small corner of the pouch to carefully drain juices into a small bowl and set aside for making gravy. Remove turkey breast from pouch. Brush oil and herb mixture over breast, place on baking sheet and roast for 5-6 minutes or until herbs become aromatic. Remove from oven and allow to rest on cutting board.
Prepare the Sherry Herb Gravy
Melt butter in a small pan over low heat. Whisk in 2 Tbsp. of flour and cook until mixture begins to brown, stirring constantly. Whisk in chicken stock, heavy cream, sherry, reserved turkey juices, and a pinch of salt and pepper. Keep warm over very low heat until ready to serve.
Serve the Bird
Slice turkey into ¼" thick slices and arrange on a serving platter. Place gravy in a gravy boat or serving dish. Garnish with reserved fresh herbs. Did you know that the first TV dinner was created because Swanson over-ordered 260 tons of turkey during Thanksgiving and had to think of a way to sell it? You won't have that problem here!
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