antastic served alongside saffron mashed potatoes
and a Moroccan-spiced cranberry chutney
. Gone is the dry turkey breast of a traditional roast, as well as any danger associated with the fried turkey (although, don’t get me wrong, fried turkey is da bomb…or whatever kids say these days).
As seen in: Holidays as the Only Jew in the Office & Hanukkah Sous Vide Turkey Roast
Sous Vide Turkey Breast
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Preheat sous vide to 62° C / 145° F.
In a small bowl, whisk together the olive oil, garlic, and salt and pepper.
Rub the oil mixture onto your turkey breast, being careful to get every inch covered.
Seal either in a large, Ziplock style bag using the water displacement method or using a vacuum sealer, place into the water bath, and cook for 3-4 hours.
After the turkey is finished cooking, remove from the bag and pat dry.
Broil the turkey under high heat until the skin browns and crisps up. Slice and serve!
Please see the table found here for temperature safety.