Jump Start Your Sous Vide Cooking with our FREE Email Course!
I love mushrooms and pasta, which makes chicken Marsala one of my favorite Italian dishes. However, sometimes I want to lighten it up. This version replaces the chicken with turkey and omits the dredging in flour and frying steps. I also served it with a mixture of grains instead of pasta and added some sautéed snow peas to the sauce.
It might not be a traditional version but it still had that amazing mushroom and Marsala flavor and it didn't leave me feeling stuffed full of pasta at the end. And if you want a more traditional variation, you can still serve it with pasta or dredge the turkey!
For the grains, I used a combination of freekeh and bulgur, but you can use any grains you like including farro, quinoa or even just use assorted vegetables like cauliflower and broccoli.
To sous vide turkey I generally recommend cooking it until pasteurized. This is based on the thickness and the temperature you are using. You can find the sous vide time for pasteurizing chicken and turkey or use my sous vide timing ruler. For Marsala, I slice the turkey into 1"-1 1/2" filets (25mm-38mm) for ease of eating. This size of turkey slices usually will take around 2 to 4 hours.
I prefer 141°F (60.6°C) which comes out like super juicy "normal" turkey. You can go pretty low while still being safe, and some people like it at 136°F (57.8°C) but then the turkey is a little too raw-tasting for me. For a more traditional, semi-dry turkey breast somewhere around 147°F (63.9°C) is great, but I find them a little too dry for my taste.
If you like this recipe you can get 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!
Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
Preheat the water bath to your desired temperature.
Salt and pepper the turkey breast, then seal in a single layer in sous vide bags with the thyme and rosemary sprigs. Place the sous vide bags in the water bath and cook for 2 to 4 hours, until pasteurized.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Heat olive oil in a pan over medium-high heat. Add the snow peas and cook until softened and starting to brown. Remove the peas from the pan.
Add more olive oil to the pan then add the sliced mushrooms and cook until they release their liquid and just start to soften. Add the shallots and garlic and cook until they soften. Add the snow peas back to the pan and toss to combine.
Warning: The Marsala fumes can ignite during the next step, especially if you have a gas stove, so it can be best to purposely ignite them regularly to prevent a bigger flare-up when you aren't expecting it.
Add the Marsala wine to the pan and cook until thickened.
Add the chicken stock to the pan and cook until thickened.
Take the sous vide bags out of the water bath and remove the turkey. Add the juices from the bags to the Marsala sauce and cook until it begins to thicken again. Stir in the butter one tablespoon at a time.
Place a spoonful of the mixed grains onto a plate. Top with a slice of the turkey breast. Spoon some of the Marsala sauce and vegetables over the top. Sprinkle with the chopped parsley then serve.
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!