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Sous Vide Bacon Wrapped Turkey Breast with White Wine and Herb Gravy Recipe

Sous vide bacon wrapped turkey breast with white wine and herb gravy

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From the ISVA Editors

Sous vide turkey breast is a classic dish that once tried makes it hard to go back to the more traditional baked version. Adding bacon and a flavorful white wine sauce rounds out the dish and makes for an elegant preparation.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Bacon Wrapped Turkey Breast with White Wine and Herb Gravy Recipe

  • Published: October 20, 2021
  • By Father Leo Patalinghug 
  • Total Time: 6 - 8 hours
  • Cooks: 140°F (60°C) for 6 - 8 hours
  • Serves: 4

Ingredients for Sous Vide Bacon Wrapped Turkey Breast with White Wine and Herb Gravy

  • For the Turkey Breast

  • One boneless, skin-on turkey breast
  • Salt, pepper and garlic powder 
  • To Finish 

  • 1/2 lb thin-sliced bacon 
  • 4-5 sage leaves, chiffonade 
  • 2 cloves garlic, minced 
  • 3/4 cup white wine 
  • Add the purge from bag
  • Zest of 1 lemon 
  • Juice of 1/2 lemon 
  • 1 tablespoon butter 
  • 1 tablespoon flour
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Cooking Instructions for Sous Vide Bacon Wrapped Turkey Breast with White Wine and Herb Gravy

For the Turkey Breast

1. Preheat a water bath to 140°F (60°C). 

2. Season the turkey on both sides with salt, pepper and garlic powder, then vacuum seal it and add it to the sous vide bath. 

3. Cook for 6 to 8 hours. 

NOTE: If you are doing this ahead of time, you can chill the cooked turkey breast in an ice bath or use step-cooling and then refrigerate until ready to use. When ready to finish, retherm in a water bath set to ~130°F (54.4°C) for 30 minutes.

To Finish  

1. Preheat oven to 550°F (288°C). 

2. Place a large oven safe skillet over medium high heat. Place the wrapped turkey breast seam side down in the pan while it's still cold. Cook for 3 - 4 minutes until the bacon has rendered some fat and is beginning to crisp up. 

3. Move the pan to the oven and cook for 5 minutes. 

4. Remove the pan from the oven (be careful, it's HOT). Move the turkey to a plate or cutting board and place the pan back on the stove over medium heat. 

5. Add the herbs and garlic to the rendered bacon fat in the pan and sauté until fragrant. 

6. Add the white wine and allow the sauce to reduce.

7. Add the purge and allow to reduce again. 

8. Add the lemon juice and zest along with butter and whisk to combine. 

9. Add the flour to the pan and whisk to get out any lumps. 

10. Taste and adjust seasoning as needed and serve over the turkey breast.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: ISVA Sous Vide Recipe Collection, Sous Vide Recipes, Sous Vide Turkey , Sous Vide Turkey Breast, Turkey

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