Sous Vide Whole Turkey Breast
My wife loves turkey sandwiches. I make this recipe and chill the cooked whole turkey breast completely then debone it and slice it up. I have found using a meat slicer works best for this job.
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Equipment
- 1 Sous Vide Machine and Setup
- 1 2 gallon ZipLock bag
- 1 Large container
Ingredients
- 32 oz chicken broth or stock
- 1 tbsp chicken bouillon
- 6 lbs turkey breast whole (can be anywhere from 3lbs to 9lbs)
Instructions
- Use a 2- Gallon ZipLock bag ( big enough to hold the turkey ) and put it in your Sous Vide container of choice.
- Place turkey in the brining bag and fill with chicken broth or stock and bouillon and seal.
- Fill container with water slowly pushing the brining bag under the water while you seal it, squeezing air out as you go; remove as much air as possible so bag does not float.
- Attach a sous vide cooker to the edge of the container. Wrap it in a dish towel for insulation. Cover the pot with plastic wrap or foil to reduce evaporation.
- Set temperature to 160˚ F.
- Cook for 8 hours.
- Remove turkey from the brining bag and transfer to the refrigerator to cool for at least 4 hours or longer.
- Remove turkey from fridge and brining bag. Save brine and freeze for soups, etc.
- Debone and remove skin from turkey and discard the bones and skin.
- Slice turkey to your desired thickness and package for your turkey sandwiches.
Notes
If you want the turkey for presentation or crispy skin, follow the directions of my Sous Vide Whole Turkey.
Nutrition
Serving: 4ozCalories: 115kcalProtein: 24gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 61mgSodium: 234mgPotassium: 274mgSugar: 0.1gVitamin A: 23IUVitamin D: 0.1µgVitamin E: 0.1mgCalcium: 16mgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!
