Sous Vide Wild Turkey Breast
This is the best way to cook your wild turkey breast. A sous vide will keep the turkey tender and juicy. So tender you can cut it with a spoon.
Servings: 1 wild turkey breast
Ingredients
- 1 wild turkey breast 2 to 3 pounds
- salt and pepper
- 5-6 fresh sage leaves
- 3 sprigs of fresh thyme leaves
- 2 sprigs of fresh rosemary
- 3 tablespoons olive oil
- 2 teaspoons dried garlic not fresh garlic, see notes
Instructions
- Fill a large heat resistant pot with water and set your Sous Vide cooker to 140°F.
- Season the wild turkey breast generously with salt and pepper. Chop the herbs up very finely then mix them with the olive oil and garlic powder and rub on the turkey breast.
- Place the turkey breast in a large sealable plastic bag. Squeeze the air out of the bag then seal the bag.
- When the water temperature reaches 140°F, drop in the turkey breast. If the bag floats to the top, place a small plate inside the bag to weigh it down. Clip the bag to the side of the pot and let the Sous Vide cook for 8 to 12 hours. The longer it cooks, the more tender it will get.
- Heat a cast-iron skillet over medium-high heat and pour in a little olive oil. When the oil is hot, add the turkey breast and sear for 2 to 3 minutes on each side until it is golden brown.
- Let the wild turkey breast rest for 10 minutes before slicing and serving.
Notes
- Do not use fresh garlic in this sous vide recipe. Fresh garlic is susceptible to botulism in anaerobic environments like a sous vide. It is safer to use dried garlic or add fresh garlic at the end of cooking.
Nutrition
Serving: 1 | Calories: 395kcal | Carbohydrates: 1g | Protein: 68g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 181mg | Sodium: 274mg
