Sous Vide Turkey Breast

Sous Vide Turkey Breast
Sous Vide Turkey Breast

sansaire.com

Roasting a whole turkey is fraught with compromise. Dark meat is best at one temperature, while white meat is best at another. Whole turkeys are heavy and hard to negotiate out of the oven, and in a moment’s inattention, they overcook and become dry. Using the Sansaire, you can cook the most flavorful, succulent turkey you’ve ever tasted. Carving is a snap, since you buy your turkey in pieces instead of whole. Does your family prefer more white meat than dark? If so, go ahead and cook an additional turkey breast. You can’t do that with a whole bird!

Ready in
2.5-8 h
6
Servings
638
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Boneless turkey breast
  • Olive oil

Directions

Preheat your water bath to 60°C / 140°F in a large container. Place boneless turkey breasts (skin on) in a bag and add aromatics (optional) and olive oil *If you aren’t using a vacuum sealer, with the top of the bag open, use tongs to carefully submerge the bag into the bottom of the water bath, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out and form a seal around the food. Using the side of the water container, carefully seal the bag. Add the bag to the sous vide bath and cook at 60°C / 140°F for 2½ hours minimum, up to 8 hours. Arrange the top rack of your oven so it is 8-12” below the heating element, and preheat your oven to broil. Unbag the white meat. Arrange the turkey skin-side-up, on a baking sheet. Blot the pieces dry with a paper towel. Roast under the broiler, watching continuously, until the skin has browned, about 2 to 5 minutes. Slice the turkey breast crosswise into medallions and arrange on a platter.

Nutritional Facts

Total Fat
32g
49%
Saturated Fat
8g
40%
Cholesterol
245mg
82%
Protein
83g
100%
Vitamin A
8µg
1%
Vitamin B12
2µg
26%
Vitamin B6
2mg
91%
Vitamin E
0.7mg
3.7%
Vitamin K
3µg
4%
Calcium
49mg
5%
Folate (food)
26µg
N/A
Folate equivalent (total)
26µg
7%
Iron
5mg
25%
Magnesium
91mg
23%
Monounsaturated
14g
N/A
Niacin (B3)
20mg
98%
Phosphorus
702mg
100%
Polyunsaturated
7g
N/A
Potassium
1038mg
30%
Riboflavin (B2)
0.4mg
25.5%
Sodium
223mg
9%
Thiamin (B1)
0.2mg
14.6%
Zinc
6mg
39%

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