Recipe of Appetizing Boneless Turkey Breast,Cooked Sous Vide

Boneless Turkey Breast,Cooked Sous Vide Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Sous vide turkey breast, perfectly tender and juicy every time—with a side of crackling-crisp turkey skin. Sous vide is a fantastic method for cooking holiday roasts.

Here is the best “Boneless Turkey Breast,Cooked Sous Vide” recipe we have found until now. This will be smell and look delicious.

Ingredients of Boneless Turkey Breast,Cooked Sous Vide

1. Make ready 1 of whole boneless turkey breast, with or without skin. I used skinless this time.
2. Make ready 2 tbsp of sour cream.
3. It’s 1 tbsp of fresh lemon juice.
4. You need 2 tsp of my spice rub, recipe attached in direction#2.
5. You need 2 tbsp of grated romano cheese.
6. Prepare 1 1/2 tbsp of cold salted butter, cut in three pieces.
7. Prepare of FINISHING SEARING.
8. You need 1 tbsp of olive oil.
9. Take 1/2 tsp of black pepper.
10. You need 1/4 tsp of my spice rub, attached in direction #2.
11. It’s 1/4 tsp of salt.

Learn the best time and temperature for this sous vide Thanksgiving recipe for a crowd!I found the discrepancy between general recommended cooking temperatures and sous.We took the turkey breasts off of the breastbone for easy handling and better crisping of the skin.A long bath delivered tender, juicy meat with a uniform texture.

Boneless Turkey Breast,Cooked Sous Vide step by step

1. Preheat water in Sous Vide to 150°F.
2. In a small bowl mix sour cream, lemon juice, romano cheese and spice rub, recipe attached below

https://cookpad.com/us/recipes/356275-spice-rub-for-grilling-roasting-sauteing-and-smokers.

1. Prepare turkey.Brush all over with sour cream spice mix, add butter pieces evenly on turkey..
2. Vacuum.seal turkey in bag.
3. Place in preheated sous vide to cover with water close top and cook.for 4 hours..
4. When done carefully remove from hot water. Cut bag open saving all liquid in bag. The turkey can be eaten now, sliced with reserved juices or chilled for sliced turkey. For better flavor brown the turkey as described in Step #7.
5. TO BROWN TURKEY, Heat olive oil in skillet. Season turkey with the spice rub, salt and pepper. Sear in hot pan until golden brown on all sides 3 to 5 minutes. Add reserved liquid to pan turkey was browned in and heat through. Serve with turkey.
6. Serve sliced hot with the natural sauce and your favorite sides, potatoes ,stuffing or rice and a salad or favorite vegetable for a great juicy turkey dinner!.

It made for perfectly cooked, moist meat, and crispy skin.We suggest you do the same for the.Sous vide turkey breast on the bone is super juicy and tender.

In-depth videos of recipes and cooking techniques.SAVE all your Favorites for easy access.Up-to-Date reviews and product buying guides.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.