If you have a sous vide circulator, making your own turkey for sandwiches is incredibly easy and the result is tastier than the stuff at the store.
N.B.: You’ll notice that in the photos I left the skin on the turkey breast. That was a mistake. I highly recommend that you remove the skin and as much fat as possible before cooking it. I attempted to sear it before slicing, but I ended up removing the skin from what I actually ate.
Just looking for time and temperature recommendations for turkey breast? 145F (~63C) for 2.5 hours.
Ingredients
1 Whole Turkey breast, bone-in and skin-on
Salt and freshly ground black pepper
Cooking Instructions
Remove the skin and as much fat from the turkey breast as you can.
With a sharp boning knife, remove the breast meat from the breastbone. Save it for turkey broth.
Season both halves of the breast meat with salt and pepper to your liking.
Vacuum seal each half individually and save one in the freezer for later. Seal the bag twice to avoid leaks. Or, if you don’t have a vacuum sealer, put each in a ziplock bag and use the water displacement method to remove the air before sealing them.
Set your sous vide water bath to 145F (~63C)and put one of the halves of turkey breast in. If you used a ziplock bag, make sure to clip the zipper part to the side of the container to avoid leaks.
Let the turkey cook for 2.5 hours. (If you are cooking the frozen one you set aside and it is still frozen, cook it for 3.5 hours.)
Remove the turkey from the water bath. If you like warm turkey sandwiches, open the bag and slice the turkey immediately and assemble your sandwiches.
If you prefer cold turkey sandwiches (as I do), plunge the bag of turkey into an ice bath to cool it down, then leave it in the fridge for three hours. After it is properly chilled, open the bag, remove the juices and congealed fat, then slice for sandwiches.
Remove the meat from the breastbone. Even though I didn’t in this picture, remove the skin.
Vacuum seal or use the water displacement method with a ziplock
145F for 2.5 hours
145F for 2.5 hours
Plunge into an ice bath
After chilling in the fridge for three hours, slice!
Do you want incredibly easy, delicious, self-buttering, minimal clean-up corn on the cob? If you have a sous vide circulator, look no further.
Take 2-4 shucked cobs of sweet corn and seal them in a bag with a few tablespoons of butter. Or, if you don’t have a vacuum sealer, put them in a ziplock bag and use the water displacement method to remove the air before sealing it.
Cook them in your sous vide water bath for 30 minutes at 182F (83.3C).
Cook Like Chuck 