Have you ever cooked up dry as sawdust, flavorless turkey breast? It’s not all that hard to do unfortunately. Yes, I’m guilty as charged. I’ve been reading a lot about Sous Vide cooking since getting a cooker for Christmas. This form of cooking guarantees that you will be able to cook up the most flavorful and juicy meats with this method of cooking.
I decided to put my new Sous Vide precision cooker to the test. I purchased a 3 pound boneless, skinless frozen turkey breast for my first attempt at cooking a cut of meat using the Sous Vide method. I figured if it could produce a juicy result with turkey breast, a meat that is easy to overcook and dry out, I knew it could do wonders for steaks and other cuts of meat.
It was extremely easy to cook this turkey breast, it only took about 10 minutes of active work time on my part, but overall it took 24 hours to prepare. Yes you read that right, 24 hours to cook. This is slow cooking to the extreme. You have to plan ahead when using this method of cooking. It may be slow but your patience will be rewarded!
You are going to have a hard time believing how easy it is to cook this way. Here’s how I did it.
First, set up the Sous Vide cooker.
Set the cooking temperature to 131 degrees. While the water preheats, prepare the turkey breast.
Place the frozen turkey breast in a large ziplock bag and squeeze out all the excess air.
When the water temperature reaches 131 degrees, place the turkey breast into the pot making sure it was completely submerged under the the surface of the water.
Because this was going to cook for an extremely extended period of time, I loosely covered the pot with plastic wrap just to make sure the water wouldn’t evaporate while it cooked.
Then let it cook overnight for 24 hours.
To serve, remove the turkey breast and pat it dry. Patting the meat dry will ensure that you get a nice sear on the meat.
Heat a couple tablespoons oil in a large skillet and brown the turkey breast for a few minutes on each side until golden, crispy brown.
Allow the meat rest for 10 minutes before slicing into it.
Slice and serve with your favorite side. We had this turkey with cornbread stuffing and gravy, YUM!
This turkey was juicy, flavorful and super moist! I don’t know if you can tell from the pictures but the meat was extremely juicy!
The leftovers are going to make the ultimate turkey sandwiches for lunch the rest of the week!!!
After cooking turkey this way, I doubt I will cook it any other way in the future. This method of cooking the meat was so much easier and produced a much more flavorful result than roasting in the oven or cooking in a slow cooker.
If you decide you want to give this type of cooking a try, you can purchase the Anova Sous Vide cooker that I use. It’s available on Amazon here. The more I use it, the more I’m loving it!
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I encourage you to give Sous Vide cooking a try. I was skeptical that it would result in a far superior outcome. But I have to admit this method of cooking beats any other method I have tied so far when it come to cooking meats. An added bonus is how extremely easy it is to cook this way. Place your food in a bag, squeeze out the air, drop it in the pot of water and let it do its thing. Sear the meat when it’s done cooking and enjoy the juiciest most flavorful meats you have ever eaten. It doesn’t get much easier than that!
This kitchen gadget is a total game changer for me in the kitchen! Let me know if you decide to give Sous Vide cooking try and if you have any questions I will be happy to provide advice so you get the same excellent results.