Sous Vide Turkey Breast
A Sous Vide Turkey Breast is a great option if you don’t want to roast a whole bird. Sous Vide cooking ensures the turkey is tender, succulent and unbelievably flavorful. Don’t believe me? Try it! You will be so amazed that this might become your new family tradition.
Ingredients
- 1 large boneless, skin-on turkey breast
- Salt and freshly ground pepper, to taste
- A few lemon slices
- 2 tablespoons butter, cold
- A few rosemary sprigs, optional
Instructions
- Season the turkey breast generously with salt and pepper, on all sides.
- Heat a sous vide water bath to 145 degrees F, or to desired temperature.
- While the water is heating, place the seasoned turkey along with the lemon slices, butter and herbs, in a bag. Use the FoodSaver Preservation System to vacuum seal the bag, making sure it pulls all air out and forms a seal around the food.
- Place the bag in the sous vide bath, making sure it is fully submerged. Cook for 2 1/2 hours or up to 6 hours.
- Arrange the top rack of your oven so it's 8 to 12 inches below the heating element, and preheat your broiler.
- Once turkey is cooked, remove from the water bath and arrange, skin side up, on a baking sheet.
- Roast the turkey under the broiler until the skin is crispy and golden brown.
- Carve and serve with gravy!
Notes
- Make sure the vacuum seal is tight so there are no air gaps between the meat and the plastic bag, as that can result in uneven cooking.
- Don't leave the sous vide pot on an unprotected counter top. You can use an insulated pad, trivet or set it on your stove.
- Don't cook the turkey breast for longer than 6 hours. After that, the connective tissue begins to break down and the meat can become mushy.
- No broiler? No problem. You can sear the turkey breast on a pan on the stove or use a kitchen torch to crisp up the skin.
Nutrition
Serving: 1g, Calories: 42kcal, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 16mg, Sodium: 70mg