Description
A delightful sous vide method to prepare juicy and flavorful turkey breast with crispy skin.
Ingredients
Scale
- 2 skin-on turkey breasts
- ½ cup salt
- ½ cup sugar
- ½ cup melted butter
Instructions
- Remove the skin from the turkey breasts and put it in a small bowl. Cover with plastic wrap and set aside in the fridge until tomorrow.
- In a large stockpot, add 2 cups of water, salt, and sugar. Heat until the sugar dissolves. Remove from heat and add 10 cups of cold water.
- Add the turkey breasts to the brine and ensure they are fully submerged; add more water if necessary.
- Brine in the fridge for at least 24 hours and up to 72 hours.
- Place turkey breasts in a sous vide bag, add melted butter, seal, and cook in a 145°F water bath for 6 hours.
- Remove turkey from water and let it rest at room temperature for 15 minutes before carving.
- For crispy skin, dry the skin, lay it flat on a baking sheet lined with parchment, weigh it down, and bake at 350°F for 40-60 minutes until golden brown.
Notes
Experiment with different herbs and spices in the brine for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 120mg