No Salt Turkey Lunch Meat

This recipe is for no salt added Turkey for lunch meat.

Author

David Chippi

Prep Time: 00:15

Recipe Time: 03:00

Temperature : 145F / 62.8C

Ingredients

• Sage
• Onion powder
• Garlic Powder
• Cracked black pepper
• Mrs Dash Original
• Paprika

Directions

1. Set your Anova Sous Vide Precision Cooker to 145.0ºF / 62.8ºC.
2. Debone 2 large turkey breasts. If you can find them deboned it saves a bit of time
3. Coat the breasts liberally with all ingredients
4. Using butchers twine tie the breasts meat side together.
5. Place in a vacuum sealed bag if you have a vacuum sealer otherwise place in bag
6. Let rest in refrigerator for 12 hours
7. Sous Vide per instructions. When done leave in bag and put in refrigerator until completely chilled

Brown

1. Using a kitchen torch brown entire exterior
2. Using a meat slicer slice into slices. Package and store servings and put in the freezer until use