I’ve post this recipe five years ago (Sous Vide “Smoked” Turkey, Black-Eyed Peas, Collard Greens and Cornbread with Turkey Skin Chips). It was very, very good. I won’t include the whole back story of why I originally posted but here is the why we southerners eat greens and peas at New Year’s.

Field peas for luck and greens for money. That is how it goes in the South. A traditional New Years meal, the first meal, should have field peas (usually black-eyed peas) and greens (usually collards). The peas bring luck and the greens bring wealth and together bring a prosperous year. It has been a tradition in my family for as long as I can remember. I decided this year to come up with my own version of the classic.

I tweaked it a bit mostly because I tried to reproduce the collards from a local bbq joint near by. I don’t normally like things sweet but sweet with heat, yum. The title is sort of misleading since the turkey is nether “sous vide” (or at least I didn’t use a sous vide machine) nor is it “smoked”. Honestly though, you’d never know it.

Happy New Year!

Ingredients

Ingredients for the “Sous Vide” “Smoked” Turkey Breast

Use your best judgement here, I just added and tasted until I liked it.

• 1 large turkey breast (skin on, bone in)
• 2-3 tbsp liquid smoke
• 1 tbsp ground aleppo pepper
• 1 tbsp smoked paprika
• 1 tbsp ground chipotle pepper
• 1 tbsp applewood smoked sea salt
• 1 tsp granulated garlic
• 1-2 tbsp olive oil

Ingredients for Sweet and Spicy Collard Greens

• 1 large ham hock
• 1 large bunches of collard greens (or mustard, kale), stems and ribs removed, chopped
• 1 small white onion, diced
• 2 cloves garlic, smashed
• 1 tbsp + crushed red pepper flake
• 1 cup apple cider vinegar
• 2-4 cups low or no sodium turkey stock (beef, chicken stock)
• 1 cup dark brown sugar
• 1-2 tbsp Siracha
• 1-2 tbsp honey
• Olive Oil
• Kosher salt and cracked black pepper

Ingredients for Field Peas

• 12-24 ounces fresh field peas (crowder or black-eyed)
• Olive oil
• 2 cloves garlic, smashed
• 2-3 sprigs fresh thyme
• 2-4 cups low or no sodium turkey stock (beef, chicken stock)
• Kosher salt and cracked black pepper

Ingredients for Jalapeno Cheddar Cornbread

• 1 packet Jiffy Cornbread mix
• 2 eggs
• 1/3 cup milk
• 2 tbsp canola oil
• 1 cup aged jalapeno cheddar cheese, grated
• Kosher salt and cracked black pepper

Directions

Directions for the night before serving

1. The night before, add all the ingredients for the marinade in a bowl and whisk together. Taste and add more or less of each to taste. It should taste more smokey and more seasoned then you might want.
2. Remove the skin from the turkey breast and set aside. Try to keep it in tacked. Some times they come right off, other times you’ll need a pairing knife.
3. Poke a few holes in the turkey breast with the pairing knife and place in a large zip top bag with the marinade . Fill a large pot with cold water. With part of the bag open, slowly lower the bag into the water to remove all the air. Remove as much air as you can, it should seem like a vacuum seal. Seal the zip top bag and place in the pot. Turn the heat to medium and allow the water to reach 150 degrees F. Once the water temperature is at 150 F, cover the pot, turn off the heat and allow the pot to sit for 50 minutes. After 50 minutes, remove the bag, dry it and place in the refrigerator to chill over night.
4. Pre-heat your oven to 400 degrees F.
5. Take two baking sheets (preferably one would be slightly smaller than the other), line the top of one (the larger one) and the bottom of the other (the smaller one) with tin foil. Place a piece of parchment paper on the first pan, spread the turkey skin out flat, season with a little salt and pepper, top that with another piece of parchment, top that with the second sheet pan. Finally, place a heavy skillet or oven proof dutch oven on top and place in the oven for 30 minutes or so. Once the skin is crisp and brown, place between paper towels and allow to cool. Wrap in foil and keep in the refrigerator until ready to use.
6. If you are using dried black-eyed peas, place in water to soak. Skip this if you are using fresh or pre-soaked peas.

Directions for 2 1/2 hours before serving

Sweet and Spicy Collard Greens

1. Heat a large pot over medium heat and coat the bottom with olive oil, crushed red pepper and two smashed garlic cloves. Stir until the pan is to temperature not allowing the pepper to burn.
2. Add apple cider vinegar, sugar and a pinch of salt. Stir to until the sugar dissolves and add the collard greens, toss to coat. Add stock to cover and cook until wilted to your liking, about 2 to 2 1/2 hours.
3. Remove the ham hock, disregard the skin and bone. Break up the meat and add back to the pot.
4. Just before serving add honey and more siracha to taste. Keep warm.

Directions for the day of serving

Crowder Peas

1. Coat a medium sauce pan with olive oil over medium high heat. Add two smashed garlic cloves abd toss until fragrant.
2. Add crowder peas and toss to combine. Season with thyme, salt and pepper.
3. Add two cups stock to cover, increase to boil then cover and reduce to simmer 15-20 minutes. Cooking until peas are just tender. Don’t over cook them. Remove from heat and set aside.
4. Before serving drain the stock. You can reuse the stock (potlikker) for soups.

Sous Vide Smoked Turkey Breast

1. Meanwhile, pre-heat oven to 400 degrees F.
2. Remove the turkey from the refrigerator and allow to come to room temperature.
3. Heat a large cast iron skillet (or oven proof pan) over medium high heat. Season the turkey and sear on all sides and place in the oven. Roast until internal temperature is 150 degrees F (I usually take it out earlier but…), remove and allow to rest for 10 minutes.

Jalapeno Cheddar Cornbread

1. Combine the Jiffy cornbread mix, two eggs, milk, half the cheese and cracked black pepper to taste. Allow to it sit for 20 minutes.
2. Mix the cornbread mixture once more than place in pre-sprayed muffin pan. Top with the remaining cheese and set aside.
3. Place the muffins in the oven and cook until the cheese is melted and the tops are browned.
4. To serve I put the greens down, then the black-eyed peas, then the sliced turkey and topped with the crushed turkey skin chips. Enjoy!