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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.
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.
Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.
Preheat the water bath to 141°F (60.5°C). 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.
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.
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.
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.