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Sous Vide Turkey Breast with Crispy Skin
Serious Eats
  • For the Turkey:
  • 1 large whole skin-on, bone-in turkey breast (about 5 pounds; 2.2kg)
  • Kosher salt and freshly ground black pepper
  • For the Gravy:
  • 1 tablespoon (15ml) vegetable oil
  • 1 large onion, roughly chopped
  • 1 large carrot, peeled and roughly chopped
  • 2 ribs celery, roughly chopped
  • 1 1/2 quarts (1.4L) homemade or store-bought low-sodium chicken stock
  • 2 bay leaves
  • 1 teaspoon (5ml) soy sauce
  • 3 tablespoons (45g) butter
  • 1/4 cup (40g) flour
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