The FORKING BEST Turkey Breast Recipe is from the SousVide because the meat comes out perfect. It’s flavorful and moist and juicy. Even when you re-heat the meat it’s still super tender and super moist. Using the SousVide is the Best way to do Turkey Breast.

So set your SousVide at 140 degrees F or 60 degrees C

Today this is what I filled my bag with

1 carrot cut in quarters

1 celery rib cut up

1/2 sweet onion cut up

two small or one good sprig thyme

one small bunch sage it had maybe 4 good leaves and few teeny leaves

one good branch of rosemary

one big and two small garlic cloves smashed

two small pieces of apple

two small pieces of tangerine

fresh cracked pepper about 1/2 teaspoon

fresh ground sea salt about one teaspoon

1/2 turkey breast

about 1/4 cup of frozen turkey fat I saved from the last turkey I cooked – you need some sort of frozen fat- I usually freeze olive oil and use that but this time used turkey fat.

Put it all in your bag and insert the bag in your bag sealer.

Then remove bag and place in your SousVide

Put lid on the SousVide and leave it alone. The turkey will be amazing in 2 1/2 and up to 5 hours. I usually let it stay in around 4 hours.

Do not use any of the vegetables in the bag because all the flavor from the vegetables got sucked out into the turkey. You can use the liquid for reheating, sauce, soup or adding to rice, stuffing or potatoes.

You either remove the skin-or

Crisp up the skin still on the turkey in a fry  pan……or

What I like to do is to remove the skin and crisp it up in a 350 degree oven. It takes around an hour but this is the way to get the skin the most crisp. It comes out completely crispy and crunchy. I turn the skin over about 1/2 way though the cooking process and maybe 1/2 way though put a loose foil cover over the skin so it doesn’t burn.

The SousVide makes your home cooked turkey mouth watering moist and better than from most restaurants. The FORKING Best Turkey comes from the SousVide.