Best wild turkey breast I’ve eaten so far..

[Ranman]

I've tried multiple ways to enjoy wild turkey with only marginal results. Up until recently, the only way I liked it was fried bite sized pieces. I was fortunate to get a couple birds this past weekend and I cooked one of the breasts with my Sousvide. Wow, it was delicious. I put a little olive oil on the breast, seasoned with Montreal chicken, sealed it in a ziplock, and cooked with the sousvide on 145 degrees for 3 hours. Man was it tasty and tender.

[Luigi Daniele]

I have yet to try this method. I need to change that soon.

[Sir-diealot]

Never heard of a Sousvide, is it a deepfryer of some sort? Looking at the website it mentions cooking with water at one point so I am not sure what it is. Thanks.

[ChesterCopperpot]

Never heard of a Sousvide, is it a deepfryer of some sort? Looking at the website it mentions cooking with water at one point so I am not sure what it is. Thanks.

Sous vide is a preparation where the meat is left in a container, usually a temp safe vacuum sealed bag, submerged in water and cooked at a desired and controlled temperature by heating the water. Usually the temp will be the low end of the meat's threshold. What you accomplish by doing that is a piece of meat that is perfectly cooked internally. Then you can take it out and flash sear it, broil, etc. to get the desired prep externally.


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