This easy to make turkey breast is great hot or cold. Slice it thin and you’ve got cold cuts at a fraction of the cost from the deli. This can be done at the same temperature with boneless, skinless chicken breasts in just 35 minutes! Substitute an eye round roast and homemade roast beef can save you six dollars a pound. Simply add your favorite spice rub and never make a boring sandwich again!

Makes: 8-10 Sandwiches

Prep time: 10 minutes
Cook time: 90 minutes

Ingredients:
1 Boneless, Skinless Turkey Breast
1 Tbs Olive Oil
½ C Apple Cider
Kosher Salt and Black Pepper, to taste.
Spice Rub of your choosing (Optional)

For Sandwiches:
Bread of your choosing
Crisp Romaine Lettuce
Condiments of your choosing
Fresh Tomato Slices

Step 1:

Set the Sous Vide Professional™ to 147°F/64°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)

Step 2:
Browning (Optional Step)
Preheat a non-stick pan over medium-high heat with 1 Tbs olive oil. Season turkey breast with salt and pepper and sear in oil until lightly browned. Remove from pan, drain and cool.

Step 3:
Pat turkey breast dry with paper towel.

Step 4:
Vacuum seal turkey breast with apple cider.

Step 5:
Place sealed bag in circulating water bath and cook for 90 minutes or to an internal temperature of 147°F/64°C.

Step 6:
Remove bag, quickly shock in ice water bath.

Step 7:
When completely cold, turkey is easiest to slice. Slice thinly on a bias and layer slices on plastic wrap or in reusable container. Sliced turkey will keep up to 7 days.**

Step 8:
Assemble sandwiches and garnish to your preference.

Cooking Time: 45-60 minutes

Ingredients:
1 Beef Tenderloin or Chateaubriand 2-6 lbs
2-4 Sprigs of Fresh Thyme
Black Truffle Oil, to taste
Kosher Salt and Coarse Ground Black Pepper, to taste

Step 1:
Set the rear pump flow switch to fully closed and the front flow switch to the maximum flow to ensure proper circulation. Set the temperature of the Sous Vide Professional™ to desired temperature.

Beef Temperature Guidelines
Rare: 120°F / 49°C
Medium Rare: 134°F / 56.5°C
Medium: 140°F / 60°C
Medium Well: 150°F / 65.5°C
Well Done: 160°F / 71°C

For more information on food safety, please click here.

Step 2:
Season the beef with kosher salt and black pepper.

Step 3:
Roll edges of vacuum pouch back an inch or two to prevent cross-contamination. Place beef into the bag, along with sprig of thyme and black truffle olive oil.

Do NOT use dairy products, such as butter, in cook times exceeding 4 hours.

Step 4:
Vacuum seal beef to 95% vacuum or greater. Place in circulating water bath and cook for 60-90 minutes, or until target core temperature is reached.

Step 5:
Remove cooked beef from bath and carefully open pouch. Remove beef, gently dry on paper towel to absorb excess moisture and sear evenly in hot pan or grill.

Step 6:
Remove seared beef from pan, rest 60 seconds and slice. Sous vide beef does not require but a few moments to rest.

Serves: 4-6
Prep time: 18 hours
Cook time: 3 hours

Ingredients:
Boneless Pork Loin
Peels of One Lemon and One Orange
Brine (according to recipe below)

Brine:
5 tablespoons pickling spice
1 tablespoon whole black peppercorns
1/2 cup cane sugar
1 tablespoon honey
2 cup kosher salt
4 cups water
1 bunch fresh thyme leaves

For more information on food safety, please click here.

Preparation: Brined Pork Loin
Step 1:
Combine all brine ingredients in a saucepan, bring to a boil.
Cool completely, refrigerate until ready for use.
Place pork loin in brine and let sit, refrigerated, 12-18 hours.*
*The longer the pork sits in the brine, the stronger the salt flavor will be, after cooking.

Step 2:
Rinse brine from pork loin and vacuum seal with enough olive oil to coat liberally.

Step 3:
Set the rear pump flow switch of the Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional™ to 60°C / 140°F.

Step 4:
Once target temperature is reached, place vacuum sealed pork loin in circulating water bath.

Step 5:
Cook sous vide for about 2-3 hours.

Step 6:
Drain all liquids from bag, dry surface of pork loin with clean kitchen towel. In a hot, large sauté or roasting pan, brown entire surface of pork loin. Season with salt and pepper to taste.

Super simple Thanksgiving stuffing.

Serves: 8

Prep time: 10 minutes
Cook time: 60 minutes

Ingredients:
2 Baguettes, day old, medium dice

1 White Onion, medium dice
2 Stalks of Celery, medium dice
3 Sprigs of Thyme, picked and chopped
1t Marmite
16oz Turkey Stock (May substitute: chicken stock)

8-10 Roasted and Peeled Chestnuts, small dice
Kosher Salt and Black Pepper, to Taste

Step 1:
Set the Sous Vide Professional™ to 167°F/75°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)

Step 2:
Combine onion, celery, thyme, Marmite and stock. Do not add bread, chestnuts and seasoning at this point. Stir gently to combine ingredients.

Step 3:
Roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.

Step 4:
Pour mixed vegetables into vacuum pouch, vacuum seal.

Step 5:
Place sealed bag in circulating water bath and cook for 40 minutes.

Step 6:
Remove bag from water bath.

Step 7:
In a large mixing bowl, combine diced bread and chestnuts. Open and pour sous vide vegetables and stock from earlier. Stir gently to combine all ingredients.

Step 8:
Place stuffing mix in a new, larger vacuum bag. Be sure to roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination. Place stuffing bag, unsealed, in a refrigerator for 10 minutes.

Step 9:
Remove cooled bag from refrigerator and vacuum seal.

Step 10:
Place sealed bag in circulating water bath and cook for 10 minutes. Remove and fluff with a fork. Stuffing can be toasted in an oven or cooled completely and placed inside the cavity of the turkey.

If serving immediately: transfer to serving vessel.

If saving for later: quickly shock in ice water bath until temperature has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.

Cure Time: 16 hours
Cook Time: 16 hours
Serves: 8

Ingredients:
2 Turkey Legs, Frenched
1C / 240 ml Coarse Kosher Salt
1T Dried Thyme
3 Dried Bay Leaves
6T Duck Fat, reserve 2T for searing

Step 1:

Set the Sous Vide Professional™ to 167°F/75°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)

Step 2:
Crush the dried thyme and bay leaves in the salt until it is evenly mixed. Distribute the salt mixture over the turkey legs. Place in the refrigerator and let cure for 16 hours. After 16 hours, thoroughly rinse salt off legs.

Step 3:
Roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.

Step 4:
Place two turkey legs in vacuum bag, along with 4T duck fat. Vacuum seal.

Step 5:
Place sealed bag in circulating water bath and cook for 16 hours.

Step 6:
Remove bag from water bath.

Step 7:
Remove turkey legs from vacuum bag. Skin can be crisped in a hot pan with remaining duck fat or in a deep fryer. Meat can also be shredded for various dishes.

If serving immediately: transfer to serving vessel.

If saving for later: quickly shock in ice water bath until temperature of sauce has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.