Sous Vide Turkey Breast with Herby Filling
This sous vide recipe for boneless turkey breast is filled with plenty of herbs, making it a flavorful and irresistible option if you’re looking for a smaller portion of turkey for Thanksgiving or the holidays. You can also finish this by pan searing, roasting it, smoking it, or deep frying it.
1 whole boneless turkey breast Kosher salt 1/4 cup sage leaves 1 tbsp fennel seed 2 tsp fresh thyme 1 tsp red pepper flakes 1 tsp kosher salt 2 tbsp olive oil 2 tbsp butter
In a food processor, add all remaining ingredients for herb filling and pulse until a paste is formed.
Using a sharp pairing knife, remove the skin. Butterfly the thick part of the breast so it lays flat. Score the inside of the turkey breast. Season both sides with kosher salt. Spread the herb paste all over the scored side of the turkey breast
Roll up the turkey breast and secure it with butcher’s twine.
Add to vacuum seal bag and vacuum seal.
Cook in preheated water bath for 4-6 hours, then remove from the water bath.
In a large skillet, melt the butter. Sear on all sides until deep golden brown. Slice and serve with gravy.