Brined Sous Vide Turkey Breast with Sage Spice Rub

Brined Sous Vide Turkey Breast with Sage Spice Rub takes about 45 minutes from beginning to end. This recipe serves 4 and costs $1.57 per serving. One portion of this dish contains about 43g of protein, 4g of fat, and a total of 234 calories. A mixture of fennel seeds, black peppercorns, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a main course. 171 person were impressed by this recipe. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Jeanettes Healthy Living. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is spectacular. Users who liked this recipe also liked Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce, Brined Roast Turkey With Sage Butter Rub, and 18 Sous Vide Chicken Breast.

Servings: 4

 

Ingredients:

½ teaspoon allspice berries

1 teaspoon black peppercorns

1 whole turkey breast, boneless, with skin

1½ teaspoon fennel seeds

2 tablespoons fresh sage leaves

2 cloves garlic

¼ cup kosher salt

2 tablespoons light brown sugar

¼ teaspoon red pepper flakes

8 cups water (use ½ vegetable stock or white wine if you like)

Equipment:

bowl

paper towels

kitchen twine

frying pan

Cooking instruction summary:

Mix together brine ingredients in a large bowl until salt dissolves. Place turkey breast in brine, cover, and refrigerate 6-8 hours.Mix together Sage Spice Rub.Remove turkey breast from brine and pat dry with paper towel. Lay breast flat and spread Sage Spice Rub all over. Roll up breast into a cylinder and tie with kitchen string at 1" intervals to hold its shape.Seal in a sous vide bag and cook at 133 degrees for 4 hours. Remove from bag.Heat some oil in a skillet and brown turkey, skin side down. Slice and serve.

 

Step by step:


1. Mix together brine ingredients in a large bowl until salt dissolves.

2. Place turkey breast in brine, cover, and refrigerate 6-8 hours.

3. Mix together Sage Spice Rub.

4. Remove turkey breast from brine and pat dry with paper towel. Lay breast flat and spread Sage Spice Rub all over.

5. Roll up breast into a cylinder and tie with kitchen string at 1" intervals to hold its shape.Seal in a sous vide bag and cook at 133 degrees for 4 hours.

6. Remove from bag.

7. Heat some oil in a skillet and brown turkey, skin side down. Slice and serve.


Nutrition Information:

Quickview
233k Calories
42g Protein
3g Total Fat
8g Carbs
21% Health Score
Limit These
Calories
233k
12%

Fat
3g
6%

  Saturated Fat
0.69g
4%

Carbohydrates
8g
3%

  Sugar
5g
7%

Cholesterol
105mg
35%

Sodium
7504mg
326%

Get Enough Of These
Protein
42g
85%

Copper
9mg
466%

Vitamin B3
19mg
97%

Vitamin B6
1mg
77%

Selenium
44µg
64%

Phosphorus
470mg
47%

Manganese
0.57mg
28%

Vitamin B12
1µg
20%

Zinc
2mg
18%

Vitamin B2
0.29mg
17%

Magnesium
65mg
16%

Vitamin B5
1mg
15%

Potassium
536mg
15%

Iron
1mg
10%

Calcium
91mg
9%

Vitamin B1
0.08mg
5%

Fiber
1g
4%

Folate
14µg
4%

Vitamin K
1µg
2%

Vitamin A
86IU
2%

Vitamin D
0.2µg
1%

Vitamin E
0.18mg
1%

Vitamin C
0.87mg
1%

covered percent of daily need
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Food Trivia

One fast food hamburger may contain meat from 100 different cows.

Food Joke

Juan was driving down a country lane in his pickup when suddenly a chicken darted into the road in front of him. He slammed on his brakes, but realized that the chicken wasspeeding off down the road at about 30 miles an hour. Intrigued, he tried to follow the bird with his truck, but he couldn`t catch up to the accelerating chicken. Seeing itturn into a small farm, Juan followed it. To his astonishment, he realized that the chicken had three legs. Looking around the small farm, he noticed that ALL of thechickens had three legs.The farmer came out of his house, and Juan said, "Three-legged chickens? That`s astonishing!"The farmer replied, "Yep. I bred `em that way because I love drumsticks."Juan was curious. "How does a three-legged chicken taste?"The farmer smiled. "Dunno. Haven`t been able to catch one yet."

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