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Preheat the sous vide machine to 140ºF (60ºC) for white meat or 150°F (65.6°C) for dark meat.
Trim off any fat or gristle. Salt the meat then coat with any spices.
Place the turkey in a sous vide bag and then seal.
Place the sealed turkey in the sous vide water bath and cook until pasteurized, which is usually 3 to 4 hours, depending temperature used, but can go several hours longer.
Take the sous vide bag out of the water and remove the cooked meat. Dry it off thoroughly using paper towels or a dish cloth.
Sear the meat for 1 to 2 minutes per side over high heat. It should just start to brown but the core temperature shouldn't rise. Remove it from the heat.
Plate the turkey like you would a traditionally cooked version.