Sous-vide chili cheese turkey crown
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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, nut 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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 medium frozen Turkey Crown
- 1 onion
- Bunch of sage leaves
- A sprig of fresh thyme leaves
- 2 tablespoon Taste Sensation Chili Cheese powder
Mise en place
Method
- Peel and chop the onion
- Wash and dry the fresh herbs
- Add the chopped onion, herbs and Taste Sensation Chili Cheese 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 😈.
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.
Variations
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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