Essential Turkey Breast

Instructions

• 1

  For the herb brine, place the water and salt in a large pot and bring to a boil over medium heat whisking to dissolve the salt. Remove from the heat and allow to cool to 105°F. Once cooled, stir in the rosemary, thyme, bay leaves, garlic and peppercorns. Cover and refrigerate until cold.

• 2

  Place the turkey and cold brine in a large, deep container or pot, ensuring the turkey is submerged. Cover, then refrigerate for 6 hours or up to 12 hours.

  Tip: Use a plate or saucer to ensure the turkey is submerged.
• 3

  Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.

• 4

  After removing the turkey from the brine and patting dry, place in a large vacuum seal bag. Add the oil and seal under full vacuum, according to the manufacturer’s instructions.

  Tip: You can substitute the oil for any flavored oil or butter. Also feel free to add your favorite herbs, spices or dry rub.
• 5

  To customise the cook: Select Sous Vide Toolbox from the main menu. Select Poultry, then select Tender Cut, followed by the cut shape that best matches your turkey breast. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating

  Tip: For further customisation, press Manual on the Final core temperature screen. Enter your preferred temperature, press Next, then press Time to Reach core temperature. Press Start preheating.
• 6

  Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.

• 7

  When the timer signals that the turkey is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the turkey breast on a paper towel lined cooling rack set over a tray and pat dry. 

• 8

  Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the turkey for 2 minutes, skin side down. Turn over and cook for a further 30 seconds. Transfer the turkey to a cooling rack set over a tray and rest for 5 minutes. 

  Tip: For extra flavor and color, you can add a bit of butter and baste the turkey while searing.
• 9

  Transfer the turkey breast to a board or serving plate. Slice and sprinkle with sea salt and freshly ground black pepper to serve.