Easy Way to Cook Delicious Boneless Turkey Breast,Cooked Sous Vide

Hey everyone, I hope you are having an amazing day. Today I will show you how to make a special dish, Boneless Turkey Breast,Cooked Sous Vide. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Boneless Turkey Breast,Cooked Sous Vide Recipe. 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.

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

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

Sous Vide BUTTER EXPERIMENT - Should You Use BUTTER when cooking Sous Vide?Sous Vide Turkey - Wow What a Difference!Cooking an entire turkey is an ordeal.This year for Thanksgiving, we decided to have our butcher break down the bird so we could cook each part individually in the Anova Sous Vide Precision Cooker.

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!.

Sous vide turkey breast on the bone is super juicy and tender.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.

It made for perfectly cooked, moist meat, and crispy skin.We suggest you do the same for the.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.You will be so amazed that this might become your new family tradition.