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Sous Vide Turkey Breast with Cranberry Chutney

Turkey is a classic Thanksgiving food but sometimes you don't want to wait until the holiday to enjoy it. This is a great meal anytime and pairs the turkey with a sweet and sour cranberry chutney. The chutney can even be made ahead of time to be used for a quick weeknight meal.

I cook my turkey breasts at 141°F (60.6°C) for 2 to 4 hours but anywhere between 136°F (57.8°C) and 147°F (63.9°C) is common. I'll often skip the searing step after sous viding the turkey to maximize the tenderness of the meat.

Turkey breast cranberry chutney

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide turkey breast with cranberry chutney recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Turkey Breast with Cranberry Chutney

  • Published: July 28, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 2 Hours
  • Cooks: 141°F (60.6°C) for 2 to 4 hours
  • Serves: 4 to 8

Sous Vide Turkey Breast with Cranberry Chutney Ingredients

For the Turkey Breasts

2 pounds turkey breasts (900g), cut into portions
Salt and pepper
1 lemon, sliced
8 sage leaves

For the Cranberry Chutney

12 ounces cranberries (340g)
1 cup orange juice
1/2 cup water
1/3 cup brown sugar
1/3 cup white sugar
1 dried ancho pepper
1 tablespoon peeled and grated fresh ginger
1/4 cup triple sec or Grand Marnier
2 teaspoons ground cinnamon
1 teaspoon ground cloves

To Assemble

Sage leaves, chopped
Orange zest

Sous Vide Turkey Breast with Cranberry Chutney Instructions

For the Turkey Breasts

At least 2 to 4 hours before serving

Preheat a water bath to 141°F (60.6°C).

Salt and pepper the turkey then place in a sous vide bag. Evenly distribute the lemon slices and sage leaves among the turkey. Seal the bag and cook the turkey for 2 to 4 hours.

For the Cranberry Chutney

At least 45 minutes before serving

Combine the cranberries, orange juice, water, brown sugar, white sugar, ancho pepper, and ginger in a pot. Bring to a simmer and let cook until the cranberries have released their juices, about 10 to 15 minutes. Remove the pot from the heat and discard the ancho pepper.

Add the triple sec, cinnamon, and cloves then blend well. You want the chutney to bind together but still have chunks of cranberry in it.

The cranberry chutney will last for several days in the refrigerator and can be served cold or reheated.

To Assemble

Remove the turkey from the bag and pat dry. Lightly sear the turkey if desired. Place the turkey on the plate and top with the cranberry chutney. Sprinkle the sage leaves and orange zest over the top then serve.

Modernist Notes

I will often add 0.4% xanthan gum, about 1.6 grams, to the chutney when I add the triple sec. It helps to thicken the chutney and hold it all together.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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Sous Vide Turkey Breast with Cranberry Chutney

PT120M Ingredients: 2 pounds turkey breasts (900g) cut into portions Salt and pepper 1 lemon sliced 8 sage leaves 12 ounces cranberries (340g) 1 cup orange juice 1/2 cup water 1/3 cup brown sugar 1/3 cup white sugar 1 dried ancho pepper 1 tablespoon peeled and grated fresh ginger 1/4 cup triple sec or Grand Marnier 2 teaspoons ground cinnamon 1 teaspoon ground cloves To Assemble Sage leaves chopped Orange zest