Looking for the ultimate way to cook a tender, juicy turkey breast? In this video, I’ll show you step-by-step how to use the sous vide method to achieve turkey perfection—full of flavor and never dry. Watch the full video to see why this technique is a game-changer:
Ingredients:
1 (10-15lb) Whole Turkey
Hussey's Heifer Dust
1 package Moo Glue (meat glue)
Saran Wrap
2, 1-gallon zip locks
1 large egg white
2 tbsp Bacon Up
Compound Butter
1 cup (2 sticks) unsalted butter, softened
2 cloves garlic, minced
1 tsp salt
1/2 tsp freshly ground black pepper
2 Tbs fresh parsley, finely chopped
Zest of 1 lemon
Directions:
1. De bone the turkey and save the breasts (your butcher will do this for you), tenderloin, and skin if you like. On your cutting board, take the two breasts and arrange them so the thick side of the breasts are opposite (meaning, if you put the breast together, the breasts would be one thickness. Season one side of each breast with Heifer dust.
2. Liberally apply Moo Glue to one side of each turkey breast. Put one turkey breast on top of the other making sure to have the thick part of each on opposite sides making one thick even piece of meat.
3. Take two pieces of Saran Wrap and lay it out on the workstation making a large area to cover the turkey breast. Wrap the Saran Wrap tightly around the turkey breast and form a tubular breast. Put in refrigerator for about 30 minutes.
4. After 30 minutes, preheat griddle to low and put the skin on the griddle. Remove the turkey breast from the saran Wrap and season liberally with Heifer Dust. Once seasoned, put in a gallon zip lock and double bag.
5. Bring your Sous Vide up to 152 degrees. Put the breast in the sous vide and let go for 4 hours. Remove and dry it off. Add egg white and spread it around the breast. Put down the Bacon Up and add the breast to the griddle and sear the breast.
6. Keep checking the skin and render the fat off the skin. Take a torch to speed up the process and torch the turkey breast making a nice color on the turkey breast. Add compound butter to turkey and roll turkey in it.
7. Remove from the griddle and add more compound butter to melt over the top. Slice and enjoy
8. Compound Butter:
9. In a mixing bowl, combine the softened butter, minced garlic, salt, black pepper, parsley, and lemon zest.
10. Mix thoroughly with a fork or spatula until all ingredients are evenly incorporated.
11. Transfer the butter mixture onto a sheet of parchment paper or plastic wrap. Roll it into a log shape, twisting the ends of the wrap to seal.
12. Refrigerate for at least 1 hour to firm up or freeze for longer storage.
13. Slice and use as needed on turkey, steak, vegetables, or bread for a burst of flavor!
Comments