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Turkey Bite with Gravy and Cranberry Air Recipe

This is a fun dish that combines turkey with a foamed gravy and a cranberry air for a great small plate. The cranberry air will last for 5 to 10 minutes after plating, so the quicker you serve this dish the better.

Turkey with ultratex gravy

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the turkey bite with gravy and cranberry air recipe you can check out the following.

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods - Get Your Copy Today!

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Turkey Bite with Gravy and Cranberry Air Recipe

  • Published: April 14, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 2 Hours
  • Makes: 7 to 15 servings
  • Cooks: 141°F (60.5°C) for 2 to 4 hours

Turkey Bite with Gravy and Cranberry Air Ingredients

For the Sous Vide Turkey

900g turkey breasts or cutlets, de-boned
5g thyme
5g rosemary
Salt and pepper

For the Gravy

300g turkey or chicken stock
10g sage, diced
3 cloves garlic, coarsely chopped
Salt and pepper
15g Ultra-Tex, 5.0%

For the Cranberry Air

350g cranberries
300g water
75g brown sugar
75g white sugar
3.6g lecithin, 0.6%

To Assemble

Small sage leaves

Turkey Bite with Gravy and Cranberry Air Instructions

For the Sous Vide Turkey

Preheat the water bath to 60.5°C (141°F). If you don't have a sous vide machine, the turkey can be grilled or pan seared.

Salt and pepper the turkey breasts then sprinkle with the rosemary and thyme. Seal them in a sous vide bag and place into the water bath. Cook for 2 to 4 hours. Remove from the sous vide pouches and cut the turkey into bite-sized portions.

For the Gravy

Combine the turkey stock, sage, and garlic in a pot and bring to a boil. Salt and pepper to taste. Blend in the Ultra-Tex and remove from the heat.

For the Cranberry Air

Combine the cranberries, water, brown sugar, and white sugar in a pot. Bring to a simmer and let cook until the cranberries have released their juices, about 20 minutes.

Remove from the heat and strain out the solids. Blend in the lecithin and pour into a wide, shallow dish. The cranberry mixture can stay at this point for a few hours before foaming.

To Assemble

Foam the cranberry air by running the immersion blender in it. Try to keep the blender halfway out of the liquid so the air is more easily incorporated. This can sometimes take up to 6 or 7 minutes and there will still be liquid left at the bottom of the bowl. Once there is a decent amount of foam on top, let it sit for 1 minute to stabilize.

Place a piece of turkey on a plate and top with some gravy. Add a sage leaf and a spoonful of the cranberry air then serve.

Want a Create More Great Dishes?

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods! Get your copy today
and get ready to amaze your friends!
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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Turkey Bite with Gravy and Cranberry Air Recipe

PT120M Ingredients: 900g turkey breasts or cutlets de-boned 5g thyme 5g rosemary Salt and pepper 300g turkey or chicken stock 10g sage diced 3 cloves garlic coarsely chopped Salt and pepper 15g Ultra-Tex 5.0% 350g cranberries 300g water 75g brown sugar 75g white sugar 3.6g lecithin 0.6% To Assemble Small sage leaves