Sous Vide Turkey Breast

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   ["Preheat your water bath to 60u00b0C / 140u00b0F in a large container.", "Place boneless turkey breasts (skin on) in a bag and add aromatics (optional) and olive oil

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   *If you aren't using a vacuum sealer, with the top of the bag open, use tongs to carefully submerge the bag into the bottom of the water bath, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out and form a seal around the food. Using the side of the water container, carefully seal the bag.", "Add the bag to the sous vide bath and cook at 60u00b0C / 140u00b0F for 21/2 hours minimum, up to 8 hours.", "Arrange the top rack of your oven so it is 8-12"" below the heating element, and preheat your oven to broil.", "Unbag the white meat. Arrange the turkey skin-side-up, on a baking sheet. Blot the pieces dry with a paper towel.", "Roast under the broiler, watching continuously, until the skin has browned, about 2 to 5 minutes.", "Slice the turkey breast crosswise into medallions and arrange on a platter."]

* Per serving · 4 servings · Values may vary.

No additional tips available.