Ingredients
- ORANGE-ROSEMARY BUTTER
- 1/4 unsalted butter, softened
- 1 tablespoon honey
- 1 teaspoon chopped fresh rosemary
- Zest of 1 navel orange
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon crushed red pepper
- TURKEY
- 1 (5 to 6-pound) turkey breast, deboned and halved or 2 boneless
- turkey breast halves (1 1/2 to 2 pounds each), skin on
- 1 1/2 teaspoons kosher salt
- 2 sprigs fresh rosemary
Directions
- Select sous vide mode and set temperature to 145°F and time for 2 1/2 hours..
- In a small bowl, stir together all ingredients for the orange-rosemary butter.
- Gently separate skin from turkey breasts, leaving one side of skin attached to the breast, and sprinkle all over with kosher salt.
- Rub orange-rosemary butter on turkey under and on top of the skin.
- Place each turkey breast half in a sous vide-safe bag and add rosemary sprig. Vacuum tightly and seal.
- When water reaches set temperature, add turkey to the water bath and press start.
- When cooking time has ended, remove bags from water bath and open.
- Pat the turkey breasts dry with paper towels.
- Heat a broiler on high and broil turkey breasts, skin side up, until browned and crispy, about 5 minutes.
- Slice turkey breasts and serve while hot.
Serves: 6-8
