When I saw boneless and skinless turkey thigh at my poultry guy at the market, I wanted to give it a try and of course I wanted to prepare it sous-vide. The combination with lemon and rosemary was inspired by Italian recipes. Since I wanted the turkey to be tender and juicy, I decided to cook it sous-vide for 24 hours at 62C/144F. The result was very good. You could apply the same time and temperature for a whole leg or a drumstick. Here is what I did…
For 2 servings
300 grams (.66 lb) of boneless and skinless turkey thigh
grated zest and juice of 1 untreated lemon
4 sprigs rosemary
salt and freshly ground black pepper
2 Tbsp olive oil
Season the turkey with salt and freshly ground black pepper on all sides and sprinkle with grated lemon zest.
Vacuum seal the turkey with some rosemary sprigs.
Cook sous-vide for 18-24 hours at 62C/144F.
Cut the bag open, take out the turkey, and reserve the juices. I removed the rosemary, but you could decide to leave it on. Pat the turkey dry with paper towels.
Nuke the bag juices in the microwave for about a minute so the proteins will coagulate (so you can filter them out).
Heat 2 tablespoons of olive oil over high heat. When the oil is hot, brown the turkey on both sides over high heat. Not more than 1 minute per side, as you don’t want to overcook the turkey (which is already cooked).
Take the turkey out of the pan. Strain the juices through a fine sieve directly into the pan.
Add the lemon juice. Cook over medium heat, stirring, until the gravy has thickened somewhat.
Serve the turkey with the gravy. I cut it open so you can look how nicely pink it is inside.
Mushroom lasagna is a classic I’ve been making for years. It is a great dish to indulge, rich yet elegant. Its components are fresh homemade spinach pasta, funghi trifolati (mushrooms sautéed in olive oil with garlic and parsley), white sauce, and plenty of parmigiano.