Slow-Cooked Turkey with Cranberry-Infused Butternut Squash

For the Turkey:

Gently lift up the skin of the turkey and evenly place the sage and butter underneath. Tie the turkey breast with butcher string so the skin doesn’t fall off or shrink during the cooking process. Season and coat evenly with salt and pepper.

Chill the breast for 20 minutes and then place in a sous vide pouch. Cook at 144°F (62°C) for 2½ hours. Remove the turkey breast from the pouch, remove butcher string, and place the turkey breast on a wire rack and baking tray in a preheated oven at 425°F (218°C) for 20-25 minutes or until golden brown. Remove from the oven and allow to rest for 10 minutes before serving.

To Serve:

Slice turkey breast and serve with traditional sides.

For the Cranberry-Infused Butternut Squash:

Peel, seed, and chop the butternut squash into 1×1-inch pieces. Toss with salt, pepper, and olive oil. Saute the butternut squash in a skillet over high heat for 5 minutes. Add the cranberries and continue to saute for additional 3 minutes or until the cranberries begin to burst open and pop.

Chill the squash and cranberries for 30 minutes. After cooling, combine the squash and cranberries in a sous vide pouch along with brown sugar and butter. Seal and cook for 1 hour at 181°F (83°C).

To Serve:

After cooking, pour contents into a serving dish and mix with pecans.