- Jewish Learning
Undeniably, poultry is where sous-vide shines. Unlike red meat, which can be eaten with a gradient of doneness, so the outside is gray and the inside is pink, with poultry, you need to cook it through. With a larger cut, like turkey breast, it’s impossible to cook the inside without overcooking the outside. Sous vide allows the entire piece of turkey to cook at the same time, so it’s completely, perfectly done. It‘s amazingly flavorful and never, ever dry!
1 teaspoon dried basil or 1 tablespoon fresh or 3 cubes Dorot Gardens Frozen Basil
1 teaspoon dried dill or 1 tablespoon fresh or 3 cubes Dorot Gardens Frozen Dill
2 tablespoons flour
1/4 cup honey
1/4 cup lemon juice
1 teaspoon dried parsley or 1 tablespoon fresh or 3 cubes Dorot Gardens Frozen Parsley
1/4 teaspoon black pepper
1 teaspooon salt
1 2-pound (1-kilogram) boneless, skinless turkey breast, sometimes known as turkey London broil (see note)
1 tablespoon oil
Mix the honey, lemon juice, herbs, salt, and pepper. Place the turkey in a heavy-duty ziplock bag or in a vacuum sealer bag. Add marinade to the bag. For a ziplock, submerge the bag in a bowl of water until just below the opening of the bag so the air is squeezed out, then seal the bag. For a vacuum sealer, set the machine to wet seal.
When ready to serve, heat oil and flour in a small saucepan. Stir well and cook for one minute. Add the juices from inside the turkey bag and whisk until no clumps remain. Slice the turkey thinly and serve with gravy on the side.
Place the turkey in a sous-vide set to 143°F (62°C). Cook for four hours or up to eight hours.
Photography: Moishe Wulliger Styling: Renee Muller
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