Turkey Breast with Shiitake Ginger Chef Butter

I’ll admit turkey breast was not my favorite cut of poultry but I am forever changed after slathering it with Shiitake Ginger Chef Butter and using my sous vide machine, before searing and roasting it. The result was the moistest, most tender turkey I have ever eaten. If you have a sous vide machine I highly recommend using it for turkey breast. You get a wonderful stock in the sous vide bag, deliciously flavored with Shiitake Ginger Chef Butter that you can use to make a quick sauce. Sous vide it days before you plan to serve it and then just sear, roast, and serve!

Servings: 6

Ingredients

1 boneless turkey breast, (one side)
1 roll Shiitake Ginger Chef Butter, softened, (reserve on Tbs for the sauce)
2 Tbs olive or cooking oil
Sea Salt
fresh ground pepper
3 Honey Nut Squash, cut in quarters and seeds removed

Instructions

Lay the turkey breast on your cutting board. Remove the skin in one piece if possible and set aside. Butterfly the turkey by cutting into the flesh widthwise without cutting all the way through. Spread it out until it lies flat and you have something you can roll.
Spread the turkey breast, skin side down, with the Shiitake Ginger Butter. Then roll the breast into a tight cylinder. Place the skin over the breast and then tie the cylinder with butcher twine, in one inch intervals. Place in a sous vide pouch and vacuum seal.
Prepare your sous vide bath and add the pouch. I cooked mine for 3 hours at 138.5F. This renders fully cooked, moist, tender meat. Allow to cool. At this point you can store the turkey in the refrigerator for another day or even freeze it.
When ready to cook, preheat the oven to 400F. Remove the turkey breast from the pouch, reserving the liquid for sauce. Add the cooking oil to a large skillet and sear the breast on all sides. Place the squash around the turkey and roast for 30 minutes.
When the squash is tender and the turkey warmed through, remove from the oven and place the turkey on a cutting board. Remove the twine and slice in 1/2 inch slices. Place the slices on a serving platter surrounded by the squash. Add the liquid from the sous vide pouch to the skillet and heat, scraping the bottom of the pan. Add your reserved tablespoon of Shiitake Ginger Butter to the liquid as it simmers and swirl in the butter. When the butter is incorporated, pour over the turkey and squash and serve.