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Sous vide Tex-Mex turkey breast: Difference between revisions
Sous vide Tex-Mex turkey breast (view source)
Revision as of 15:35, 9 December 2022
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[[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 | {{recipesummary | ||
|TotalCalories = 1680 | |TotalCalories = 1680 | ||
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|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
|CookTime = 10 hours | |CookTime = 10 hours | ||
|Image = [[Image:Sous vide TexMex turkey crown recipe.jpg| | |Image = [[Image:Sous vide TexMex turkey crown recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
</ | <table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | ||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">T'was as good as it looks!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">So moist, so tasty. Mmmm!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
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| 2 tablespoons [[Old India Taco Seasoning]] | | 2 tablespoons [[Old India Taco Seasoning]] | ||
}} | }} | ||
<gallery widths= | <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 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 taco mix.jpg|Turkey breast rolled in the taco mix | ||
Image:Sous vide Tex-Mex turkey breast ingredients.jpg|The basic ingredients | 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> | </gallery> | ||
===[[Mise en place]]=== | |||
Preheat your [[sous-vide bath]] to 67°C. | |||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| Remove all the packaging from the [[Turkey|turkey]] breast, including the | | 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. | | 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. | | Measure out a vacuum bag bigger than you probably need, it makes for much easier sealing I find. | ||
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}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
We'll have the hot slices with all of the [[Roast|roast]] trimmings, the | 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}} | {{SousVideSeeAlso}} | ||
{{RecipeLine}} | {{RecipeLine}} | ||
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[[Category:Sous vide cooking]] | [[Category:Sous vide cooking]] | ||
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