Sous Vide Turkey Breast with Herbes de Provence – The Pedernal Project
A somewhat celebratory way to approach wild turkey breast with a rich sauce of fragrant herbs, bound with egg. You'll need an immersion circulator for this, but
Ingredients
- 20 ounces turkey breast (the top lobe works well for this)
- Salt
- 2 tsp dried herbes de Provence or 1 tsp each fresh rosemary, thyme, marjoram, oregano and savory, leaves only
- Zest of 1 large organic lemon, grated, divided
- 2 cloves garlic, peeled and smashed
- 3 tbsp butter
- 1 ½ cups turkey stock
- 3 egg yolks
- 3 tbsp chopped fresh parsley (optional)
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