Spent Thanks Giving home alone so all I needed was a taste of turkey. Never had sous vide turkey but thought it can't be much harder then doing chicken breast so off to the store I go and gets me a nice turkey breast all done up with skin on inside some netting.
Dropped that into a vac bag with some added turkey spices (what ever I had) and some butter.
Meat side with spices:
Skin side:
In the hot water bath @ 140F for 12 hours. Some use 130F for pinker meat but I don't like pink meat
So out it came, you can see all the wonderful juices:
Now to crisp up that skin, so under the broiler till it turned nice and brown:
Skin side
Meat side:
Getting cut up for my plate:
One of the better turkey dinners I have had. Breast meat was supper moist:
Thanks for looking.
