I have started on my next cookbook which I am calling Leftovers by Design 2 which is not very original but will do for now. The format will be the same with 4 meats cooked as a main meal and then recipes to use the leftovers in interesting ways. The first meat is a turkey crown because it is frozen turkey season in the UK. Turkey really shines when it is cooked sous vide, the meat is moist, tender and melts in your mouth.
- 1 medium frozen turkey crown (2 kg / 4.4 lb)
- 1 tablespoons (2 g/15 ml) dried sage
- 1 tablespoons (9 g/15 ml) sea salt
- 6 tbsp (60 g/90 ml) unsalted butter
It will take 20-40 hours for the turkey to thaw in the fridge depending on the size so start two days early for this recipe. Thaw turkey crown in the fridge per the directions on the package.
Prepare two a sous vide bags by triple sealing one end. Mix the dried sage and sea salt in a small bowl with a fork. Cut the butter into 6 slabs and lay out on a plate.
Remove the skin and cut the turkey breast meat from the breastbone into two breasts (see turkey stock below). Wash and dry the breasts with paper towels. Get a large baking sheet and lay the breasts on the sheet. Cover each breast with salt and sage mixture using one clean and one dirty hand. Leave at room temperature for 1/2 hour. This resting allows the seasoning to stick to the meat, so you do not lose most of it in transfer to the bag. It also allows most of the moisture on the surface to be absorbed so that it does not get sucked into the vacuum when bagging. Use a tongs to put into bags and then add three slabs of butter to each bag. Vacuum seal both bags and refrigerate until you are ready to cook.
Make the turkey stock for gravy (see below).
Prepare the sous vide for 150°F / 65°C and cook breasts for 4 hours. If you are using an Instant Pot, then put the trivet in the bottom of the pot, and remember to switch to vent when you put the lid on. I use a Post-it note on the lid to remind myself. Float a bowl or casserole on the top of the water to ensure the bags stay submerged.
Turkey Stock
This makes great gravy. By cutting the vegetables into small pieces you increase the surface area and therefore increase the flavour produced.
- turkey crown bones and skin
- small onion or half a large onion
- 1 large carrot
- 2 stick of celery
- 6 peppercorns
- 2 bay leaves
- 3 cups/750ml water
- handful of fresh parsley (optional)
Add all turkey scraps from the crown into the pressure cooker or Instant Pot pan. Peel onion and carrot and chop them into small squares ½ inch/1 cm. Top and tail celery and run your knife down the middle the long way then chop into ½ inch/1 cm sections. Add vegetables, pepper corns, bay leaves, and water to pot. Add chopped parsley if available. Stir the pot to ensure the liquid covers most of the bones and vegetables. Pressure cook on high for 1:30 hours and then release the pressure. Use a potato masher to mash the stock to ensure all flavour is pushed out. Strain stock into a plastic container and refrigerate.