I'm still on my Sous Vide kick and I wanted to make a plug for Sous Vide for turkey. I want to really push it as the absolute best way to serve a really wonderful juicy tender delicate turkey breast. We really love turkey and don't want the delicate flavor covered up with smoke or sauces to mask the natural goodness. I've grilled plenty of turkey breast over the years, and it always good or great, Sous Vide is always better! You have to try it (open invite . Not much initial outlay for a Sous Vide cooker or you can do it in a cooler like we did at first...
This is how we did it yesterday for dinner. Trimmed the turkey for looks. I've rolled it in the past, but just trimmed it this time.
Lot of salt, some garlic, some pepper, some sage, 2 pats butter. This will cook for 3 hours at 138F in a water bath. No photos out of the water bath, but the turkey comes out pale and gross and a little underdone, but would taste awesome and melt in your mouth. Final temp from the grill will bring it up a little higher.
Get the boy on the grill. Do not need to temp it, just have it on long enough to color it up.
He obviously ruined it!
As sides we went all out from the back yard. We picked ramps and roasted with olive oil.
We picked nettle, yes plain ole stinging nettle. It is a really good green and the sting goes away with the heat. Just wilted down.
The weather even held to eat outside. Perfect, moist and tender and this was a old tough bird.
This is how we did it yesterday for dinner. Trimmed the turkey for looks. I've rolled it in the past, but just trimmed it this time.
Lot of salt, some garlic, some pepper, some sage, 2 pats butter. This will cook for 3 hours at 138F in a water bath. No photos out of the water bath, but the turkey comes out pale and gross and a little underdone, but would taste awesome and melt in your mouth. Final temp from the grill will bring it up a little higher.
Get the boy on the grill. Do not need to temp it, just have it on long enough to color it up.
He obviously ruined it!
As sides we went all out from the back yard. We picked ramps and roasted with olive oil.
We picked nettle, yes plain ole stinging nettle. It is a really good green and the sting goes away with the heat. Just wilted down.
The weather even held to eat outside. Perfect, moist and tender and this was a old tough bird.
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