Brined Sous Vide Turkey Breast with Sage Spice Rub
Brined Sous Vide Turkey Breast with Sage Spice Rub takes about 45 minutes from beginning to end. This recipe serves 4 and costs $1.57 per serving. One portion of this dish contains about 43g of protein, 4g of fat, and a total of 234 calories. A mixture of fennel seeds, black peppercorns, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a main course. 171 person were impressed by this recipe. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Jeanettes Healthy Living. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is spectacular. Users who liked this recipe also liked Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce, Brined Roast Turkey With Sage Butter Rub, and 18 Sous Vide Chicken Breast.
Servings: 4
Ingredients:
½ teaspoon allspice berries
1 teaspoon black peppercorns
1 whole turkey breast, boneless, with skin
1½ teaspoon fennel seeds
2 tablespoons fresh sage leaves
2 cloves garlic
¼ cup kosher salt
2 tablespoons light brown sugar
¼ teaspoon red pepper flakes
8 cups water (use ½ vegetable stock or white wine if you like)
Equipment:
bowl
paper towels
kitchen twine
frying pan
Cooking instruction summary:
Mix together brine ingredients in a large bowl until salt dissolves. Place turkey breast in brine, cover, and refrigerate 6-8 hours.Mix together Sage Spice Rub.Remove turkey breast from brine and pat dry with paper towel. Lay breast flat and spread Sage Spice Rub all over. Roll up breast into a cylinder and tie with kitchen string at 1" intervals to hold its shape.Seal in a sous vide bag and cook at 133 degrees for 4 hours. Remove from bag.Heat some oil in a skillet and brown turkey, skin side down. Slice and serve.
Step by step:
1. Mix together brine ingredients in a large bowl until salt dissolves.
2. Place turkey breast in brine, cover, and refrigerate 6-8 hours.
3. Mix together Sage Spice Rub.
4. Remove turkey breast from brine and pat dry with paper towel. Lay breast flat and spread Sage Spice Rub all over.
5. Roll up breast into a cylinder and tie with kitchen string at 1" intervals to hold its shape.Seal in a sous vide bag and cook at 133 degrees for 4 hours.
6. Remove from bag.
7. Heat some oil in a skillet and brown turkey, skin side down. Slice and serve.
Nutrition Information:
covered percent of daily need
