Sous Vide Turkey Breast
Sous Vide Turkey Breast. For our 3rd recipe in the Sous Vide we’re showing you how to cook turkey breast and then season it two different ways.
Place the water into your water bath, attach your Sous Vide precision cooker to the water bath. Using your app, set the temperature to 56.5c/133.7f for 3 hours.
Place the lid on the water bath and wait until it reaches its desired temperature.
Once at temperature using your hands or tongs, place the sealed turkey breasts into the water bath and place the lid back on.
When the Sous Vide has 10 minutes left follow my quick recipe for air fryer Mediterranean vegetables. When they are cooked toss in extra sweetcorn and then cook for another 2 minutes.
When the Sous Vide beeps, using tongs, remove the turkey breast. Use a bowl to remove the excess water, then slice the turkey into medium to thick chunks.
Put the Instant Pot on the Sauté setting and allow to heat up. Add in the rest of your ingredients and mix with a wooden spoon until they are mixed.
Throw in the turkey breast and toss them in the sauce for a couple of minutes or until well coated and with some extra colour on the turkey breast.
Toss the turkey breast in your Mediterranean salad and serve.
We followed our recipe for Mediterranean vegetables in the air fryer and started cooking them 10 minutes before the Sous Vide was due to finish. Then they had the chance to cool down while we sliced and seared the turkey breast.
We recommend Butcher Box or US Wellness Meats for sourcing your organic meat.
We used sealed packets of turkey breast and placed them straight into the Sous Vide. Perfect for if you don’t have a vacuum sealer yet.
Do not that when I am cooking my turkey breasts they are cuts of a turkey breast, not whole ones and each one we used weighed approximately 500g each. You could cook up to 6 like this at the same time in your sous vide.
Calories: 250kcal | Carbohydrates: 20g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 325mg | Potassium: 541mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5740IU | Vitamin C: 11.7mg | Calcium: 46mg | Iron: 1.7mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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