The flavor of this smoothie, which contains kale, pineapple, and banana, is more reminiscent of banana and pineapple. The kale shouldn’t be feared!
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 4 |
Ingredients
- 1 (2 pound) turkey breast half (with bones and skin)
- 2 teaspoons kosher salt, divided, or to taste
- 2 fresh thyme sprigs
- 2 fresh sage sprigs
- 2 tablespoons unsalted butter, cut into 1/2-inch cubes
- ½ cup white sugar
- ½ cup Champagne vinegar
- 2 cups blood orange juice
- 1 teaspoon grapeseed oil
- ¾ teaspoon ground black pepper
Instructions
- Prepare a thermocirculator and water bath according to manufacturer’s directions. Set thermocirculator to 145 degrees F (63 degrees C) and allow water bath to come up to temperature.
- Season turkey breast evenly with 1 teaspoon salt and transfer to a large vacuum-sealable bag; arrange thyme sprigs, sage sprigs, and butter cubes around turkey breast in the bag. Seal bag with a vacuum sealer according to manufacturer’s directions. Transfer vacuum-sealed turkey breast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 2 hours.
- While turkey is cooking, cook sugar in a medium nonstick pan over medium heat, without stirring, until deeply caramelized, 6 to 8 minutes. Reduce heat to low and carefully add vinegar (mixture will begin to boil immediately and sugar will crystalize), and cook, stirring frequently, until sugar is completely dissolved, 3 to 4 minutes. Add blood orange juice, increase heat to medium-high, and continue cooking, stirring occasionally, until bubbles begin to thicken slightly and mixture becomes syrup-like in consistency, 10 to 12 minutes; season with salt to taste. Remove blood orange mixture (gastrique) from heat and set aside at room temperature to cool slightly until ready to use.
- Preheat the oven to 450 degrees F (230 degrees C) with an oven rack positioned in top third of oven.
- Remove turkey breast from bag and transfer to a rimmed sheet pan lined with aluminum foil and fitted with a wire rack; discard contents remaining in bag (the meat will be at 145 degrees F (63 degrees C) when pulled from water bath).
- Gently pat turkey breast dry with paper towels and brush turkey skin with oil; season turkey breast evenly with remaining 1 teaspoon kosher salt and pepper. Place turkey breast, skin-side up, on the prepared sheet pan.
- Cook in the preheated oven until skin is crispy and golden brown, and a thermometer inserted into the thickest portion registers 155 degrees F (68 degrees C), 12 to 15 minutes. Remove turkey breast from oven and let rest at room temperature for 5 minutes.
- Using a knife, carefully remove turkey breast from bone; discard bones. Slice turkey breast against the grain into 1/4- to 1/2-inch thick pieces; serve with blood orange gastrique.
- Be careful when vacuum sealing the turkey breasts so that the bones don’t piece the bag.