Sous-vide chili cheese turkey crown

From Cookipedia

Sounds weird, but I assure you, it's fabulous.

If the flavours disturb you, then just leave the spices out and make it with just sage and onion.

I've found that it's cooked perfectly well after 5 hours, but I like to leave it for about ten hours so the flavours penetrate properly. It won't dry out during the extended cooking time if it's cooked sous-vide. This is probably the most succulent way we've found to cook turkey.

Sous-vide chili cheese turkey crown
Servings:Serves 7
Calories per serving:271
Ready in:10 hours, 15 minutes
Prep. time:15 minutes
Cook time:10 hours
Recipe author:Chef
First published:23rd January 2021

Best recipe review



Last week we did beef in this marinade and it was better than the turkey.

The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place


  1. Peel and chop the onion
  2. Wash and dry the fresh herbs
  3. Add the chopped onion, herbs and Taste Sensation Chili Cheese Marinade Powder to the sous-vide bag
  4. Carefully rinse the turkey crown in warm water and pat dry with paper towels
  5. Using poultry shears or good scissors, remove and discard the flap of fatty skin at the rear of the bird, where the Parson's nose was.
  6. Add the turkey crown to the sous-vide bag and shake well to allow the spices and herbs to be evenly distributed throughout.
  7. Vacuum seal and cook in the sous-vide bath for 10 hours at 67° C
  8. Serve immediately, no need to rest the bird when it's cooked this way.
  9. The juices make a nice spicy gravy when added 50/50 to chicken gravy granules 😈.

Serving suggestions

On the day of cooking, we like to serve the turkey as a roast with all the trimmings. The second and third days, it's lovely with a salad or in pittas.


Slice up a whole leak and add it to the sous-vide bag with lots of herbs so the flavours permeate the turkey.

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