Sous-Vide Turkey Breast
- Cook
- 43 min
-
[MED] 3 min
[WARM 176°F] 20 min + 20 min
2 turkey breasts, skinless, butterflied
Brine Mixture
100 ml water
½ teaspoons kosher salt
1 teaspoon sugar
½ teaspoon freshly ground black pepper
2 sprigs fresh rosemary
(1st day) Butterfly turkey breasts to even out their thickness. Combine ingredients for Brine Mixture and place the turkey in a sealable bag with the brine. Refrigerate overnight.
(2nd day) Remove the turkey from the brine and pat dry with paper towels. Allow the turkey to come to room temperature. Roll up the turkey breast, ensuring the thickness is even. Sprinkle with black pepper and top with a sprig of rosemary. Tightly wrap with plastic wrap and tie both ends. Repeat this step to make another roll.
Add 2 tablespoons of water in the pot, lay parchment paper and transfer the rolls from Step 2 into the pot.
Cover and steam over [MED] heat for 3 minutes, then steam over [WARM 176°F] for 20 minutes. Flip the turkey rolls, cover and keep steaming over [WARM 176°F] for another 20 minutes.
Remove from the pot and refrigerate well. Cut into bite-sized pieces and serve.
Extend cooking time for 5-10 minutes when using a larger turkey breast.
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