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Oh, like I wasn't going to show you the main dish . . .
What You Need!
2 turkey breast halves (about 3.5 pounds), skin removed
2 tbsp butter, softened to room temperature
1/2 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp dried rosemary
kosher salt
fresh ground black pepper
What You Do With What You Need!
1. Set up your immersion (sous vide) cooker; set the temperature to 140F (60C)
2. Mix the butter, parsley, thyme, and rosemary together.
3. Put the two breast halves together and slather them all over with the butter; place in a 1-gallon zip-lock plastic bag.
4. Evacuate as much air as you can using the immersion method (if you use a vacuum pump, so much the better).
5. Place in the water bath at 140F and leave it there for 3 hours.
6. When finished, use some of the buttery juices in the bag to drizzle over the dressing before you finish cooking that.
7. Let it rest for about ten minutes before DEVOURING.
To make the crispy skin:
1. Preheat your oven to 400F (200C, gas mark 6).
2. Line a rimmed baking sheet with foil, then with parchment paper; spread the skin out on the parchment paper and season with salt and pepper. Cover with another sheet of parchment paper and place another rimmed baking sheet over that to press the skin between the sheets of paper.
3. Bake at 400F for 30-45 minutes (it'll crisp up more after you take it out of the oven.
4. Cut the skin up using a knife or kitchen shears.
5. DEVOUR!
Verdict: Oh my lack of God, this was good. I despise dry, gag-reflex-inducing turkey breast with the radiance of a thousand suns, and this came out Perfect - juicy and moist and tender. No finishing sear was necessary. The skin (turkey cracklings, yay!) was greasy and crunchy and chewy. Top marks all around!
What You Need!
2 turkey breast halves (about 3.5 pounds), skin removed
2 tbsp butter, softened to room temperature
1/2 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp dried rosemary
kosher salt
fresh ground black pepper
What You Do With What You Need!
1. Set up your immersion (sous vide) cooker; set the temperature to 140F (60C)
2. Mix the butter, parsley, thyme, and rosemary together.
3. Put the two breast halves together and slather them all over with the butter; place in a 1-gallon zip-lock plastic bag.
4. Evacuate as much air as you can using the immersion method (if you use a vacuum pump, so much the better).
5. Place in the water bath at 140F and leave it there for 3 hours.
6. When finished, use some of the buttery juices in the bag to drizzle over the dressing before you finish cooking that.
7. Let it rest for about ten minutes before DEVOURING.
To make the crispy skin:
1. Preheat your oven to 400F (200C, gas mark 6).
2. Line a rimmed baking sheet with foil, then with parchment paper; spread the skin out on the parchment paper and season with salt and pepper. Cover with another sheet of parchment paper and place another rimmed baking sheet over that to press the skin between the sheets of paper.
3. Bake at 400F for 30-45 minutes (it'll crisp up more after you take it out of the oven.
4. Cut the skin up using a knife or kitchen shears.
5. DEVOUR!
Verdict: Oh my lack of God, this was good. I despise dry, gag-reflex-inducing turkey breast with the radiance of a thousand suns, and this came out Perfect - juicy and moist and tender. No finishing sear was necessary. The skin (turkey cracklings, yay!) was greasy and crunchy and chewy. Top marks all around!
Category Food / Recipes / Miscellaneous
Species Unspecified / Any
Size 3325 x 2494px
File Size 1.79 MB
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