Turkey Breast Cold Cuts (Sous Vide)
March 16th, 2022
This Recipe creates 12 servings
Prep Time: 30 minutes
Cook Time: 02 hours
Commercially available lunch meat is full of preservatives. You can make tasty sliced roast turkey lunch meat with none of the unhealthy additives.
Ingredients:
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4-5 pounds Boneless Skinless Turkey Breast
Turkey Rub
2 Teaspoons Chimichurri Powder
1 Tablespoon Brown Sugar, packed
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Dried Bell Peppers
1 Teaspoon Aleppo Pepper
1 Teaspoon Orange Peel
1/4 Teaspoon Buttermilk Powder
Directions:
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In a small bowl, mix the Rub Mix ingredients.
If desired, you can pre-slice the Roast.
Freeze the meat for 20 minutes.
Using a sharp knife or a meat slicer, cut the roast into paper-thin slices.
Spread the Rub liberally over the Sliced Roast, ensuring complete coverage.
Reconstruct the Meat Slices into a single Roast.
Place the Turkey Roast into a Sous Vide bag, in a single layer.
Vacuum out all the air and seal the bag.
Marinade in the refrigerator for 3 days, or up to 5 days.
Freeze up to 6 months.
Note: Thaw before cooking.
Sous Vide at 146° F for 2 hours.
Remove the bag from the Sous Vide.
The unopened bag can be refrigerated up to 4 weeks or frozen up to 6 months.
Open the bag and discard the liquid (Au Jus).
If you did not pre-slice the Roast, slice the Turkey Roast into paper-thin slices.
Refrigerate up to 2 weeks.
