If you have a spare 10 minutes of hands-on time, you can turn out the most succulent, juicy, perfectly cooked white turkey meat you’ve ever eaten. OK. We’re not talking actual cooking time; that’s about 2 to 4 unattended hours. But isn’t your hands-on time what really matters? When you’re up to your eyebrows in tasks to get ready for Thanksgiving or Christmas dinner, who needs the stress of timing, basting, and keeping the eagle eye on the bird to avoid culinary disaster? You’ve got better things to do than be a slave to the stove.
Take a look at how utterly fast and simple turning out a perfectly cooked turkey breast can be. Cooking turkey this year for the feast just got a whole lot easier! And here is the Sous Vide Turkey Breast Recipe
(Oh, and in case you were wondering: it’s every bit as simple to cook perfect turkey legs and thighs! Just season, vacuum seal, and submerge them in the SousVide Supreme at 176F/80C for 8 to 10 completely unattended hours, which could be overnight while you get your beauty rest! Then sear and serve!)
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