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Sous Vide Turkey Breast

cazzycazzy Posts: 9,064
edited December 2013 in EggHead Forum
So, for Thanksgiving...I did two sous vide breasts. Finished one and froze the second for a later date.

Well, today was the day and wow...even after being frozen, this breast was bananas. Cen and Nola are right...nothing better than a SV breast. This time, I opted to finish on the egg and I definitely prefer this over pan-seared. It picked up just enough oak to give it some smoke flavor. Also, I started the sear not too long after I pulled it from the fridge so I was able to get a good sear without coming close to over shooting my temp.

image

The pic doesn't do it justice but this was super moist. =P~

image
Just a hack that makes some $hitty BBQ....

Comments

  • Nice Cazzy! Told ya.
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • henapplehenapple Posts: 15,986
    Damn...I'd slice that up for sandwiches. ..
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • cazzycazzy Posts: 9,064
    henapple said:

    Damn...I'd slice that up for sandwiches. ..

    Damn good idea! Got plenty left so I'll make it happen!!
    Just a hack that makes some $hitty BBQ....
  • Looks good, friend. I've got to get a SV!
    Be careful, man! I've got a beverage here.
  • Looks good Caz but I have a question. Why is your snow green?

    Steve 

    Caledon, ON

     

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