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Sous Vide Turkey Roast with Mushroom Sauce and Chorizo
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3 h 30 min
1 ½ tsp salt
1 boneless, skinless turkey breast, about 2.2 lb (1 kg)
¾ cup (170 g) unsalted butter, melted
1 tbsp (15 ml) whole-grain mustard
2 cups (500 ml) chicken broth
½ cup (125 ml) 35% cream
2 tbsp (30 ml) Dijon mustard
2 tbsp toasted flour
1 lb (450 g) white mushrooms, cut into thick slices
4 oz (115 g) chorizo sausage, cut into small dice
¼ cup (10 g) chives, finely chopped or 2 green onions, chopped
3 tbsp chervil leaves or another herb of your choice, to taste
Attach the sous-vide precision cooker to the side of a cooking container. Add enough water to reach the midpoint between the minimum and maximum required. Set the temperature to 145°F (63°C). Set the cooking time to 3 hours. Preheat the water while you prepare the turkey.
On a work surface, sprinkle the salt over the entire surface of the roast. Season with pepper. Place the roast in a sous vide bag or a freezer bag with a slider closing. Add the butter and whole-grain mustard. Remove all the air from the bag. Submerge the bag in the preheated water. Begin cooking.
Once cooked, remove the bag from the water. At this point, the roast can be refrigerated, if desired. Remove the roast from the bag and place on a plate. Transfer the butter mixture from the bag into a bowl.
In a large skillet over high heat, brown the roast on all sides in 3 tbsp (45 ml) of the reserved butter mixture. Set the roast aside on a plate and tent with foil.
In a bowl, whisk together the broth, cream, Dijon mustard and toasted flour. Set aside.
In the same skillet over high heat, brown the mushrooms in 2 tbsp (30 ml) of the reserved butter mixture. Season with salt and pepper. Set aside on another plate.
Pour the broth mixture into the skillet. Bring to a boil while whisking constantly. Simmer over high heat for 5 minutes while stirring. Return the mushrooms to the skillet. Adjust the seasoning.
Meanwhile, in a small skillet, brown the chorizo in 1 tbsp (15 ml) of the reserved butter mixture. Add the chives and cook for 1 minute.
Slice the roast and arrange on a serving dish. Cover with the sauce. Top with the chorizo mixture and the chervil. Serve with vegetables and mashed potatoes, if desired.