Introduction

For those seeking a perfectly juicy and flavorful turkey breast, look no further than this Sous-Vide Turkey Breast With Maple and Rosemary recipe. Sous-vide cooking ensures that the turkey breast is cooked to perfection, retaining its tenderness and natural juices. Infused with the sweetness of maple syrup and the earthy aroma of rosemary, this dish strikes a beautiful balance between savory and sweet.

The sous-vide method is a foolproof way to achieve restaurant-quality results at home. By cooking the turkey breast at a precise, controlled temperature, you eliminate the risk of dryness, a common concern with lean turkey meat. Plus, an optional crispy turkey skin garnish adds a delightful crunch, elevating the dish’s presentation and flavor.

This recipe is ideal for Thanksgiving, holiday celebrations, or any special occasion where you want to impress your guests with a memorable main course. Pair it with roasted vegetables, creamy mashed potatoes, or a fresh salad for a complete and satisfying meal.

Ingredients List

For the Turkey Breast:

  • ¼ cup maple syrup
  • 2 tablespoons unsalted butter
  • 3 large rosemary sprigs
  • 1 tablespoon kosher salt
  • 3 pounds boneless, skinless turkey breast, halved (reserve skin if desired)

Optional for Garnish:

  • Crisp turkey skin

Step-by-Step Instructions

1. Prepare the Maple-Rosemary Marinade

  • In a small saucepan, combine the maple syrup, unsalted butter, rosemary sprigs, and kosher salt.
  • Simmer the mixture over medium heat until the butter melts and the syrup thickens slightly, about 5 minutes.
  • Remove from heat and allow the marinade to cool completely.

2. Marinate the Turkey

  • Place the turkey breast halves in a large bowl. Pour the cooled maple-rosemary mixture over the turkey, ensuring each piece is well coated.
  • Cover the bowl with plastic wrap and refrigerate overnight for maximum flavor infusion.

3. Set Up the Sous-Vide

  • Preheat a sous-vide machine in a large pot or heatproof container filled with water to 145°F (63°C).
  • Remove the turkey breasts from the marinade, discarding the liquid. Place the turkey in a reusable silicone sous-vide bag or a resealable plastic bag, arranging the pieces so the thin side of one aligns with the thick side of the other.

4. Cook the Turkey Sous-Vide

  • Slowly lower the bag into the heated water, allowing any air to escape before sealing. Use a weight, such as a metal steamer basket, to keep the bag submerged.
  • Cook for 2½ to 3 hours, or until the internal temperature of the turkey reaches 145°F when measured in the center with a meat thermometer.

5. Pasteurize and Serve

  • Leave the turkey in the water bath for an additional 15 minutes to ensure pasteurization. Serve immediately, or leave the turkey in the water bath at 145°F for up to 12 hours if needed.

6. Optional: Make the Crisp Turkey Skin

  • If you saved the turkey skin, preheat the oven to 325°F (163°C).
  • Scrape off any visible fat from the skin and pat it dry with paper towels. Lay the skin flat on a parchment-lined baking sheet, sprinkle lightly with salt, and bake until golden and crisp. This may take anywhere from 45 minutes to 1½ hours.

Tips for Success

  1. Choose Quality Maple Syrup: Opt for pure maple syrup to ensure a rich, authentic flavor. Avoid pancake syrups with added sugars and flavorings.
  2. Weigh It Down: Properly submerging the turkey bag is crucial in sous-vide cooking. Use weights like a metal spoon or tongs if needed.
  3. Use a Digital Thermometer: For precise temperature control, use a high-quality meat thermometer to verify the turkey’s internal temperature.

Recipe Variations

  1. Herb Substitutions: Swap rosemary with thyme or sage for a different aromatic profile.
  2. Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the marinade for a subtle heat.
  3. Oven-Roasted Option: If you don’t have a sous-vide machine, marinate as directed, then roast at 325°F until the turkey reaches an internal temperature of 165°F.

Serving Suggestions

  • Pair the turkey with creamy mashed potatoes, roasted Brussels sprouts, or honey-glazed carrots for a complete meal.
  • Serve alongside a cranberry-orange sauce for a festive touch.
  • Add a drizzle of warm maple syrup over the turkey before serving for extra sweetness.

Storage & Leftovers

  • Refrigerator: Store leftover turkey in an airtight container for up to 3 days.
  • Freezer: Freeze cooked turkey breast in portions for up to 3 months. Thaw in the refrigerator before reheating.
  • Reheating: Warm gently in a skillet with a splash of chicken broth or water to maintain moisture.

Nutrition Information (Per Serving)

Serving Size: 6 ounces

  • Calories: 180 kcal
  • Protein: 26 g
  • Fat: 6 g
  • Carbohydrates: 4 g
  • Sodium: 250 mg

Cost Estimation

Approximate cost per serving: $2.50–$3.50
Budget Tips:

  • Purchase turkey breast on sale during the holiday season for significant savings.
  • Use dried rosemary if fresh sprigs are unavailable.

Did you enjoy this Sous-Vide Turkey Breast With Maple and Rosemary recipe? Share your feedback in the comments below, or tag us on social media with #MapleRosemaryTurkey. Bookmark this recipe to impress your guests at your next special occasion!