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:
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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.
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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.
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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.
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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.
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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.
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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.
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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!