Ingredients - Serves 6 - 8
For the filling
For the vacuum packing
For the sauce
To fill the turkey, make a long cut in the turkey breast to hold the filling. Place the softened butter in a bowl and stir in the cranberries, chestnuts, orange zest, chopped sage, spices and seasoning. Mix together to combine. Spread this down the centre of the cut in the turkey breast. Roll up the breast to encase the filling. Tie the turkey round with string to hold its shape.
For the vacuum packing, place the butter into a large saucepan. Place the rosemary into a large glass bowl and leave to one side.
Melt the butter and leave on a gentle simmer on the hob until the butter reaches a nutty brown colour. Remove from the heat and pour over the rosemary. Leave to one side to cool until lukewarm.
Place the turkey breast into a sous vide vacuum bag along with the butter and rosemary. Seal and vacuum in the Miele Sous Vide Drawer on the 3rd vacuum setting and 3rd sealing setting. Place into a Miele Steam Oven on a perforated tray. Steam at 68°C for 5 hours.
Whilst the turkey breast is steaming, start the sauce. Place the carrots, onions and celery into a large saucepan/stock pan with the vegetable oil. Leave for 15-20 on a medium heat to brown and caramelise. Stir occasionally.
Turn the heat up. Add the port and red wine. Reduce until thick and syrupy.
Add the chicken stock and leave on a rapid simmer until reduced and syrupy. Add the cranberry sauce.
Once the turkey has cooked, remove from the vacuum bag and drain off the butter.