Sous-vide chili cheese turkey crown
5/5 Last week we did beef in this marinade and it was better than the turkey. The Judge
Sounds weird, but I assure you, it's fabulous.
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.
- 1 medium frozen Turkey Crown
- 1 onion
- Bunch of sage leaves
- A sprig of fresh thyme leaves
- 2 tablespoon Taste Sensation Chili Cheese marinade
- Peel and chop the onion
- Wash and dry the fresh herbs
- Add the chopped onion, herbs and Taste Sensation Chili Cheese Marinade Powder to the sous-vide bag
- Carefully rinse the turkey crown in warm water and pat dry with paper towels
- 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.
- Add the turkey crown to the sous-vide bag and shake well to allow the spices and herbs to be evenly distributed throughout.
- Vacuum seal and cook in the sous-vide bath for 10 hours at 67° C
- Serve immediately, no need to rest the bird when it's cooked this way.
- The juices make a nice spicy gravy when added 50/50 to chicken gravy granules 😈.
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