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RECIPE: Sous Vide Wild Turkey

Turkey season is on. Ambassador Victoria Loomis is kicking things off with her go-to recipe. Best served with a good crew, a cold one, and a playlist turned all the way up.

lifestyle image of Victoria Loomis turkey recipe

Ingredients:

  • 1 wild turkey breast (2 to 3 pounds)

  •  Sea salt and  cracked pepper

  • Fresh herbs (thyme, rosemary, sage)

  • Spritz of lemon

  • Traeger Fin and Feather rub 

  • 2 tablespoons olive oil

  • 2-3 tbs whole butter

Procedure:

Fill a pot with water and set your Sous Vide cooker to 140°F. Add all of the goods to a vacuum sealed bag. Either works fine. Place the turkey breast in plastic bag. Squeeze the air out of the bag then seal the bag. When the water temperature reaches 140°F, drop in the turkey breast. If the bag floats to the top, place a small plate inside the bag to weigh it down. Clip the bag to the side of the pot and let the Sous Vide cook for 6 hrs. Heat a cast-iron skillet over medium-high heat and pour in a little olive oil. When the oil is hot, add the turkey breast and sear for 2 to 3 minutes on each side until it is golden brown. Let the turkey breast rest for 10 minutes before slicing and serving. Top with sauce.

Jezebel Sauce

  • 2 tbsp. Zatarans creole Mustard

  • 2 tbsp. Honey

  • ½ tsp horseradish 

  • ¼ tsp ground mustard

  • 2 tbsp apricot preserves

  • Salt and pepper to taste

  • ¼ tsp ground mustard

Mix all ingredients together in sauce pot on stove. Cook on low for 15-20 minutes. 

Spinach Salad with Raspberry Vinaigrette

  • 1 bunch of spinach 

  • Toasted almonds

  • Strawberries - sliced

  • Shallots - thinly sliced, and fried

  • Feta cheese 

  • Raspberry vinaigrette 

Raspberry  Vinaigrette: 

  • 2 tbsp honey

  • Fresh raspberries 

  • 1 tbsp dijon mustard

  • Salt to taste

  • Pepper to taste

  • ½ tsp ground mustard

  • ¼ c cane vinegar 

  • ¾ c olive oil 

Procedure:

  • Place all ingredients in a blender except for oil. Add oil slowly while blending

  • Assemble your salad

  • Toss in dressing and top with ingredients

  • Serve it up and bon appétit

Get out there and enjoy the season, folks! 

Victoria Loomis turkey hunting