We have sourced a Free-Range and Air-Chilled Turkey Breast. We will first brine overnight and then Sous Vide the Turkey Breast so it will be moist and succulent. The Turkey is to be reheated in the Velouté sauce, which is a fancy French name for gravy (makes us sound more sophisticated). The turkey will be served with Creamy Mashed Potatoes. Lastly, the Broccoli Rabe will be sauteed in garlic and olive oil. The dinner will be accompanied with a Cherry Compote, which is the fruit cooked with sugar and spices.
Cold Water Bath or Air Chilling - which is best? This refers to the two methods of reducing the poultry to a safe storage temperature after slaughter. No doubt you have seen poultry in the grocery store labeled “Air Chilled.” These are typically the free range and organic types, as most industrially U.S. produced poultry are water-chilled. As you can imagine, this procedure will add water to the bird, with USDA regulations limiting the added weight to 5-12%. By contrast, European produced poultry is almost all air chilled, which actually dehydrates the poultry slightly and concentrates the natural flavor. We only buy air chilled poultry.
Well, then why brine? The difference between water-chilling and brining is the addition of salt and aromatics. A brine contains between 3-6% of salt by volume, which helps dissolve part of the protein structure leading to greater absorption capacity. This dissolved proteins creates more tender meat and the flavor improves by allowing the aromatics in the brine to be absorbed into the meat. This will add around 10% of the weight of the poultry, and once the bird loses an average of 20% of its weight after cooking, the actual loss of moisture has been cut in half of that of an unbrined bird. The end result is a more flavorful, moist, and tender piece of Turkey.
The Turkey, or Meleargris Gallopavo, is a member of the sedentary peasant family, meaning it doesn’t take flight. As a result, the little-used breast muscle is tender, lean, and mild in flavor, contrasting the leg muscles that support the breasts which are well-exercised, dark and flavorful. The Turkey is indigenous to North America and Asia.
Who first called Turkey Turkey? According to Harold McGee in On Food and Cooking, the Spanish were the first Europeans to discover the Turkey in Mexico around 1518 and named int Pavo, meaning “Pea Fowl.” By 1615, the Turkey had made its way to India by merchants and was referred to by the French as Dindon, or “of India,” by the German’s as Kalikutische, or “Hen of Calicut,” and by the Italians as Pollo d’India, or “Fowl of India.” But it was the British….yes, the one’s who butched the Spanish word Jerez into Sherry...who as early as 1540 began associating the bird with the exotic Ottoman Empire, forever identifying it as a Turkey. We wonder how Chili got its name?
What is the difference between a Turkey and a Jive Turkey? An African-American term coined in the 1970s, “Jive Turkey” was considered a derogatory term to refer to someone who was unreliable, glib and disingenuous, and/or full of bluster; essentially, a moron and a “bullshitter,” this according to the Urban Dictionary. There are many references to Jive Turkeys throughout cinema, including the old lady that speaks the language in Airplane, to Trading Places, “It ain’t cool being no jive turkey so close to Thanksgiving,” and even a reference by Foxy Cleopatra in Goldmember. Its inclusion in the vernacular for so long has lost its initial derogatory intent, as evidenced by www.JiveTurkey.com, which is a website that sells Turkeys with 15 different flavors to give you something “You’re sure to Squawk about.”
Shazam! Jive Turkey!
Time to Cook: 30 min.
Cook by Day: Sunday *Let us know at checkout if you are not cooking on the day of delivery and certain items will be left unprepared.
Items included (serves 2):
Sous Vide Turkey Breast
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Milk, Wheat. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items:
Double the Protein