Sous Vide Turkey Breast is a method of cooking turkey that involves vacuum sealing the meat and cooking it in a water bath at a precise, low temperature for an extended period. This process ensures even cooking and retains moisture, resulting in a tender and flavorful turkey breast.

Ingredients:

• 1 turkey breast (boneless, skin-on or skinless, about 2-3 pounds)
• Salt and pepper to taste
• 2-3 sprigs of fresh thyme or rosemary
• 2-3 cloves of garlic, smashed
• 2 tablespoons of olive oil or butter

Equipment:

• Sous vide immersion circulator
• Vacuum sealer and vacuum bags or resealable freezer bags (using water displacement method)
• Large pot or sous vide container

Instructions:

1. Prep the Turkey Breast:

   • Season the turkey breast generously with salt and pepper on all sides.
   • If desired, rub the turkey breast with olive oil or butter for added flavor.
   • Place the smashed garlic cloves and fresh herb sprigs on top of the turkey breast.

2. Vacuum Seal:

   • Place the seasoned turkey breast into a vacuum bag. Ensure the garlic and herbs are evenly distributed.
   • Seal the bag using a vacuum sealer. If using a resealable bag, use the water displacement method to remove air: slowly lower the bag into the water bath, allowing the pressure of the water to push out the air, then seal the bag just above the water line.

3. Sous Vide Setup:

   • Preheat the sous vide water bath to 145°F (63°C) for a tender and moist turkey breast. For a slightly firmer texture, set it to 150°F (65.5°C).
   • Submerge the vacuum-sealed bag in the water bath.

4. Cook the Turkey Breast:

   • Cook the turkey breast for at least 3 hours, and up to 5 hours. The long cooking time ensures the turkey breast is thoroughly cooked and tender.

5. Finishing Touch:

   • Once the cooking time is up, remove the turkey breast from the bag and discard the garlic and herbs.
   • Pat the turkey breast dry with paper towels.

6. Searing (Optional):

   • For a nice crust, heat a skillet over medium-high heat and add a little oil or butter.
   • Sear the turkey breast skin-side down (if using skin-on) for 1-2 minutes until golden brown. Flip and sear the other side briefly.

7. Serving:

   • Let the turkey breast rest for a few minutes, then slice it against the grain.
   • Serve as is or with your favorite sides and sauces.

Tips:

• Flavor Variations: Experiment with different herbs, spices, and marinades to customize the flavor.
• Safety: Always ensure your sous vide setup maintains a consistent temperature to avoid any food safety issues.
• Storage: Leftover turkey breast can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.

Enjoy your perfectly cooked, juicy sous vide turkey breast!