Sous Vide Turkey Breast
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 6
1 boneless, skin-on turkey breast half (about 3 pounds)
1 tablespoon extra virgin olive oil
1 tablespoon garlic salt
1 teaspoon freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
Season the turkey breast with the garlic salt and pepper and place in a large zipper lock or vacuum seal bag with the olive oil. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 3 hours.
When the timer goes off, remove the bag from the water bath. Remove the turkey breast from the bag and pat dry with paper towels.
Heat a cast iron skillet or broiler for 5 minutes on high heat. Add the turkey breast and sear, skin side down, until golden brown, about 5 minutes total.
Let rest for 10 minutes before slicing and serving.