Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, boneless turkey breast,cooked sous vide. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. It made for perfectly cooked, moist meat, and crispy skin.
Boneless Turkey Breast,Cooked Sous Vide is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Boneless Turkey Breast,Cooked Sous Vide is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have boneless turkey breast,cooked sous vide using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Boneless Turkey Breast,Cooked Sous Vide:
- Make ready 1 whole boneless turkey breast, with or without skin. I used skinless this time
- Prepare 2 tbsp sour cream
- Get 1 tbsp fresh lemon juice
- Make ready 2 tsp my spice rub, recipe attached in direction#2
- Get 2 tbsp grated romano cheese
- Take 1 1/2 tbsp cold salted butter, cut in three pieces
- Take FINISHING SEARING
- Get 1 tbsp olive oil
- Prepare 1/2 tsp black pepper
- Prepare 1/4 tsp my spice rub, attached in direction #2
- Prepare 1/4 tsp salt
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Instructions to make Boneless Turkey Breast,Cooked Sous Vide:
- 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!
Sous Vide BUTTER EXPERIMENT - Should You Use BUTTER when cooking Sous Vide? Sous Vide Turkey - Wow What a Difference! Sous-vide is a cooking technique for those of you that prefer medium-rare, because if you like everything well done you could simple boil and cook To find out the temperature for cooking turkey breast sous-vide that I like best, I performed a side-by-side experiment. I started with a nice piece of. Sous vide is a fantastic method for cooking holiday roasts.
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