by Richard Bainbridge, Winner of Great British Menu 2015 and owner at Restaurant Benedicts, Norwich.
Prep Time 15 Minutes
Cook Time 1 Hour
Richard has been lucky to be part of the Great British Menu for several series and has won the competition, serving 2 courses at the prestigious centenary banquet celebrating the Womens Institute in 2015. He continues to support local producers and enjoys giving back to the local community by regularly working with schools and colleges to ignite passion into young people about food and the hospitality industry.
Richard describes his food as ‘contemporary British with classic values’. His passion is using the best of British produce (www.restaurantbenedicts.com).
- 1 Black Turkey (or the best turkey you can find)
- 200g salted butter
- White pepper
- Sprig of Thyme
- Garlic clove
- Fill your sous vide water bath with water and preheat to 63ºC (145.5ºF).
- Trim any sinew off of the turkey breast and then slice into strips. They should each be approximately 375g – 400g in weight. Wrap tightly in cling film and place into the fridge to rest for 1 hour.
- Place 100g of the butter into a small pan and place onto a high heat. The butter will start to foam and change in colour to a light golden brown, at which point it’s time to remove it from the heat and allow to cool.
- Remove the turkey from the cling film and season with salt all over. Place into a vacuum bag with the golden brown butter, garlic and thyme sprig. Vacuum seal the bag.
- Place your turkey into the sous vide water bath for 1 hour. Once cooked, remove the turkey from the water bath and if not using straight away, drop into ice water. Once cold, place the vacuum pouch into the fridge and this will keep for 3 days happily.
- If cooking straight away, add the remaining butter to a pan over a high heat and allow to foam. Add the cooked turkey breasts, lightly colouring them until golden brown.
- Once browned, remove from the pan, season with white pepper all over and allow to rest on a cooling rack. Serve immediately with your favourite accompaniments.