Sous Vide Turkey Breast

Ingredienti

• 2-4 pound boneless, skin-on turkey breast ((bone-in works too))
• 2 tsp Diamond kosher salt
• ground black pepper
• 2 Tbsp neutral oil such as canola or vegetable ((for searing))
• 3 Tbsp unsalted butter
• 1 tsp coarsely chopped fresh rosemary
• 1 tsp coarsely chopped fresh thyme
• 4 sage leaves, coarsely chopped

Preparazione

1. 1

   Prepare Water Bath: Preheat the sous vide water bath to 145°F (62.7°C).

2. 2

   Make Herb Butter: In a small skillet over medium heat, melt the butter. Add the chopped rosemary, thyme and sage. Cook for 1 to 2 minutes until fragrant, then remove from heat and let cool. This lightly cooks the herbs and infuses the butter.

3. 3

   Season the Turkey: Pat the turkey breast dry and generously season all over with kosher salt and freshly ground black pepper.

4. 4

   Vacuum Seal: Place the seasoned turkey breast in a vacuum bag or ziplock bag. Pour the herb butter evenly around the turkey. Vacuum seal the bag or use the water displacement method to remove all air and seal.

5. 5

   Sous Vide Cook: Once water bath is heated, add the sealed turkey bag and cook for 3 to 4 hours.

6. 6

   Rest the Turkey. Remove the bag from the water bath and let rest for 15 minutes on the counter to cool slightly so it doesn't overcook during the sear.

7. 7

   Remove the breast from bag and pat dry with paper towels.

8. 8

   Sear. Heat 2 Tbsp neutral oil in a heavy-bottom skillet over high heat. Sear the skin side down for 1 minute until browned. Flip and sear the other side for 1 minute.

9. 9

   Slice & Serve: Transfer turkey to a cutting board and slice against the grain. Serve and enjoy!