Sous Vide Turkey with Pear Recipe

Turkey breast can often be dry and overcooked, but by cooking it sous vide Shaun Rankin ensures a beautifully moist and tender finish. To give the dish a festive feel, the chef finishes the dish with Gorgonzola, chestnuts, red cabbage purée and caramelised pear tarte Tatin – the ultimate gourmet Christmas dinner.

Ingredients

print recipe

shopping List

Metric

Imperial

Sous-vide turkey

1 turkey breast
1 garlic clove, crushed
2 sprigs of thyme
50g of butter

Red cabbage purée

1 red cabbage, finely sliced
2 banana shallots, finely sliced
1 tsp olive oil
50g of cranberries
100ml of ruby port

Pear tarte Tatin

1 pear
20g of butter
20g of caster sugar
1/2 vanilla pod, seeds scraped out
puff pastry, two circles ready rolled, about 10cm in diameter

To garnish

1 pear
4 chestnuts, peeled and cooked
Gorgonzola
baby basil

print recipe

shopping List

Water bath
Vacuum bags
Chamber sealer
Blowtorch
Food processor

Preheat a water bath to 68°C

Place the turkey in a vacuum bag with the garlic, thyme and a knob of the butter. Seal in a chamber sealer and cook in the water bath for 2 hours

1 garlic clove, crushed
2 sprigs of thyme
15g of butter
1 turkey breast

Meanwhile, make the red cabbage purée. Place the olive oil, red cabbage and shallots into a pan over a medium heat and sweat for 10 minutes. Add the cranberries and port, bring to a simmer and braise until the cabbage is tender and the port has reduced by 3/4

1 red cabbage, finely sliced
2 banana shallots, finely sliced
1 tsp olive oil
50g of cranberries
100ml of ruby port

Preheat an oven to 180°C/gas mark 4

Whilst the port is reducing, prepare the pear tarte Tatin. Peel the pear, cut in half lengthwise and remove the core. Place the butter in a small pan with the caster sugar and vanilla pod. Cook slowly over a low heat until caramelised

1 pear
20g of butter
20g of caster sugar
1/2 vanilla pod, seeds scraped out

Add the 2 pear halves cut-side down and cover each pear with the puff pastry circles. Bake in the oven for 20 minutes, or until the pastry is crisp and golden

puff pastry, two circles ready rolled, about 10cm in diameter

Remove 6 of the cranberries from the red cabbage mixture and reserve for garnish. Blend the rest of the mixture in the food processor until very smooth, then pass through a fine sieve

Remove the turkey from vacuum bag and carve into 2 neat portions. Sear in hot pan, basting with hot foaming butter, then leave to rest

15g of butter

Peel the remaining pear, cut into wedges and heat with a blowtorch until scorched

1 pear

To serve, place a portion of turkey on each plate with a portion of the pear tarte Tatin. Garnish with the Gorgonzola, chestnuts, charred pear, baby basil and the reserved cranberries

Discover more:

Share recipe

Shaun Rankin

Shaun Rankin’s cooking exudes effortless self-confidence.

Sous vide turkey breast, red cabbage, pear tarte Tatin, Gorgonzola, chestnut

Related recipes

Related recipes