Boneless Turkey Breast,Cooked Sous Vide. 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. Brush all over with sour cream spice mix, add butter pieces evenly on turkey.
If you cook it at too high a temperature for too long, the meat can dry out.
Slow roasting and slow cooking are both preferred methods to keep the breast meat juicy and tender.
Frozen turkey breast can also be sous vide.
You can cook Boneless Turkey Breast,Cooked Sous Vide using 11 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Boneless Turkey Breast,Cooked Sous Vide
- Prepare 1 of whole boneless turkey breast, with or without skin. I used skinless this time.
- You need 2 tbsp of sour cream.
- You need 1 tbsp of fresh lemon juice.
- Prepare 2 tsp of my spice rub, recipe attached in direction#2.
- It's 2 tbsp of grated romano cheese.
- It's 1 1/2 tbsp of cold salted butter, cut in three pieces.
- Prepare of FINISHING SEARING.
- It's 1 tbsp of olive oil.
- It's 1/2 tsp of black pepper.
- It's 1/4 tsp of my spice rub, attached in direction #2.
- It's 1/4 tsp of salt.
Just add an hour to the cooking time. More Ways to Cook Turkey Season breast and vacuum seal in bag (or place in zipper lock bag) to prepare for sous vide cooking. Remove from bag and pat dry with paper towel. I've talked about sous vide before, and the fact that if you use a steam oven to do it, you may not need to seal the meat inside a bag for cooking.
Boneless Turkey Breast,Cooked Sous Vide step by step
- Preheat water in Sous Vide to 150°F.
- 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.
- Prepare turkey.Brush all over with sour cream spice mix, add butter pieces evenly on turkey..
- Vacuum.seal turkey in bag.
- Place in preheated sous vide to cover with water close top and cook.for 4 hours..
- 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.
- 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.
- 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!.
Because sous vide can take this lean specimen and transform it into a truly extraordinary eating experience. To make the most of things, we sear the skin both before and after we cook the meat, locking in flavor and ensuring we develop the impossibly crisp quality that comes only with this combination of slow cooking and searing. Sous vide is a fantastic method for cooking holiday roasts. It delivers reliably moist and tender results, frees up your oven for other tasks, requires almost no supervision during cooking, and makes it very easy to hold the roast hot and ready to serve until your guests are ready. That said, sous vide turkey comes with a few problems.
