Turkey Breast Roast using Sous Vide

Tasty. Juicy. Tender. You cannot beat it, whether you slice it thick to serve with gravy and mashed potatoes ala Thanksgiving or slice it thin for (out of this world!) sandwiches.

Course Main

Cuisine American

Keyword sous vide, turkey

Prep Time 15

Cook Time 3

Servings

Calories 172kcal

Ingredients

3 pound Butterball Turkey Breast roast frozen or defrosted
paprika
your favorite poultry seasoning

Instructions

Set up your immersion circulator for 138 F.
Note: Keep the turkey in the mesh packaging until you are ready to sear it.
Remove the gravy packet. Note: If using a frozen breast, run briefly under cold water long enough to loosen and remove the gravy packet.
Sprinkle the breast with paprika and plenty of the seasoning. Don't be shy with it.
Transfer to a bag and vacuum seal.
Transfer bag to sous vide setup and cook for 5 hours if frozen, or 3 hours if defrosted.
Remove bag from water and cut open, draining off any juices. Remove breast (carefully so it stays intact) from mesh bag.
Sear the breast on all sides in a large skillet with a few tablespoons of oil over high heat. Or sear on a hot grill or under a broiler. You'll want to sear for about 1 minute per side.
Slice as desired.

Nutrition