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MSNSous Vide Everything
Sous Vide Turkey Breast: Season your deboned half turkey breast with salt and freshly ground black pepper and bag in a vacuum sealer bag or freezer ziploc bag (only the freezer bags are safe for cooking sous vide) Cook in a water bath with immersion circulator sous vide at 145 Farenheit for 4-6 hours. Leaving it in the water bath for a few extra hours won't hurt it. Remove from bag, slice and serve immediately OR Remove to an ice water bath to cool quickly. Refrigerate for up to a week or freeze
1:19
Sous Vide Turkey Breast: Season your deboned half turkey breast with salt and freshly ground black pepper and bag in a vacuum sealer bag or freezer ziploc bag (only the freezer bags are safe for cooking sous vide) Cook in a water bath with immersion circulator sous vide at 145 Farenheit for 4-6 hours. Leaving it in the water bath for a few extra hours won't hurt it. Remove from bag, slice and serve immediately OR Remove to an ice water bath to cool quickly. Refrigerate for up to a week or freeze
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FacebookHomegrown Kosher
0:14
For our sous vide turkey, the dry brine is as simple as it gets. Just salt and a little baking powder. Rub it all over (and under the skin), then let it chill uncovered for 12–24 hours. It seasons the meat, dries the skin, and gives you better browning later, even after the long sous-vide cook. Before you bag your bird pat dry & remove excess salt (if any) with paper towels. Easy as! #sousvideturkey #sousvidewholeturkey #drybrineturkey #cookingturkey #thanksgivingturkey | Sous Vide Ways
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FacebookSous Vide Ways
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