Sous Vide Turkey Breasts | Recipe by sousvidetools.com
Sous Vide Turkey Breasts
Chris Holland Sous Vide Turkey Breasts Sous Vide Christmas Recipes
- COOK TIME: 3 hours
- PREP TIME: 10 minutes
- DIFFICULTY: Easy
- SERVES: 2-3 people
- 1 trimmed turkey breast
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- Turn the temperature of the water bath down to 65°C.
- Take the meat and season it generously on both sides before placing it in a vacuum pack pouch. Ensure that the skin is smoothed down flat. Vacuum seal and cook sous vide in the preheated water bath for 3 hours.
- Once cooked, take the turkey breast out of the pouch, retaining any cooking juices to make a gravy later, and use kitchen paper to dry it thoroughly.
- Add a few drops of oil to a preheated frying pan. Take the turkey and place it skin side down in the pan. Once the skin is crisp, flip the breast over and allow the underside to colour slightly before slicing.