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{{#seo:
|title=Sous vide Tex-Mex turkey breast; a recipe
|titlemode=replace
|keywords=#turkey #sousvidetexmexturkeybreast #sousvide #vacuumseal #tenderise #blackpepper #tacoseasoning #roast #sousvidecooking #blowtorch #butter
|hashtagrev=032020
|description=sous vide is a great way to cook this amazingly economical turkey joint I've used Old India Taco Seasoning for..
}}

[[Sous vide]] is a great way to cook this amazingly economical [[Turkey|turkey]] joint (1.2 kg for £5.24 - Morrisons, March 2014)

I've used [[Old India Taco Seasoning]] for all of the seasoning. Any similar [[Spice|spice]] mix would do, don't add any extra [[Salt|salt]] if you do use Old [[India]] [[Taco seasoning|taco seasoning]] as it's very salty already. This would be equally good with just salt and [[Black pepper|black pepper]]. The temperature of 67°C (''152.6°F'') been chosen for a moist joint and a cooking time of 10 hours seems to [[Tenderise|tenderise]] the [[Meat|meat]] really nicely and is also a convenient period of time for anyone out at work all day.
{{recipesummary
|TotalCalories = 1680
|PortionCalories = 280
|DatePublished=3rd March 2015
|Author=Chef
|ImageComment =
|Servings = Serves 6
|Difficulty = 1
|TotalTime = 10 hours, 5 minutes
|PrepTime = 5 minutes
|CookTime = 10 hours
|Image = [[Image:Sous vide TexMex turkey crown recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''T'was as good as it looks!''

5/5 

So moist, so tasty. Mmmm!

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients

| 1.2 kg boneless [[Turkey|turkey]] breast joint
| 2 tablespoons [[Old India Taco Seasoning]]
}}
<gallery widths=250px heights=250px perrow=5>
Image:Sous vide Tex-Mex turkey breast sealed.jpg|Vacuum sealed and ready for the sous vide bath
Image:Sous vide Tex-Mex turkey breast taco mix.jpg|Turkey breast rolled in the taco mix
Image:Sous vide Tex-Mex turkey breast ingredients.jpg|The basic ingredients
Image:Nacho cheese sous-vide turkey crown.jpg|Aldi 'medium' turkey crown - Nacho cheese powder, sage and onion
</gallery>
===[[Mise en place]]===
Preheat your [[sous-vide bath]] to 67°C.
===Method===
{{RecipeMethod

| Remove all the packaging from the [[Turkey|turkey]] breast, including the net bag as the vacuum packing will hold the joint together while it cooks.
| Add 2 tablespoons of [[Old India Taco Seasoning]] to a plate and roll the breast around in it to coat evenly.
| Measure out a vacuum bag bigger than you probably need, it makes for much easier sealing I find.
| Seal one end, twice for good measure!
| Pop the [[Turkey|turkey]] breast in the bag and [[Vacuum seal|vacuum seal]].
| Cook in a [[Sous vide|sous vide]] bath for 10 hours at 67°C.
| If you wish you can finish the joint by [[Browning|browning]] in a hot pan with a little [[Butter|butter]] or [[Olive oil|olive oil]], if you have a [[Blowtorch|blowtorch]] you can use that while sealing in the pan. It saves setting fire to the worktop!
| Carve and serve immediately.
}}
===Serving suggestions===
We'll have the hot slices with all of the [[Roast|roast]] trimmings, the rest will go well in [[Salads|salads]] for the next few days.
{{SousVideSeeAlso}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Poultry recipes]]
[[Category:Sous vide recipes]]
[[Category:Sous vide cooking]]

<code 'hashtagrev:12032020'>[[Special:Search/turkey|#turkey]] [[Special:Search/sousvidetexmexturkeybreast|#sousvidetexmexturkeybreast]] [[Special:Search/sousvide|#sousvide]] [[Special:Search/vacuumseal|#vacuumseal]] [[Special:Search/tenderise|#tenderise]] [[Special:Search/blackpepper|#blackpepper]] [[Special:Search/tacoseasoning|#tacoseasoning]] [[Special:Search/roast|#roast]] [[Special:Search/sousvidecooking|#sousvidecooking]] [[Special:Search/blowtorch|#blowtorch]] [[Special:Search/butter|#butter]]
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Sous vide Tex-Mex turkey breast - Revision history

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