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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.
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.
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.
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.
Because xanthan gum is a modernist ingredient, the amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.
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.