Post by BBQ Butcher on Nov 22, 2012 18:12:29 GMT -5
I'd picked up a fresh turkey breast on sale, split it and partially de-boned it (keel bone, rib bones and wish bone).
I seasoned (both sides) it with a little rub of Annie's Roasted Garlic Flavored olive oil, a few pats of salted butter, a good dusting of Penzey's Poultry Seasoning and some dried parsley. I didn't add any salt to the rub, as the breast had already been enhanced by the packer (Jennio). Both were vacuum packed, one to the freezer and the other to the Sous-Vide Supreme Demi.
The breast went into the water bath at 148° for a total of four hours. Here is the ugly duckling afterward
I dried it and placed it in a pan with some foil for a trip to the broiler.
After about 3-4 minutes
I would have to say this came out about perfect...NOT over done and NOT under done Nice and juicy, could easily cut with a fork with little effort