In Parma ham with grilled pointed cabbage, green cubes, and herb cream. Turkey breast has a bit of a bad reputation as it often becomes dry. By using the sous vide technique, you can retain the juiciness and flavor of this wonderful piece of meat.
Recipe for turkey breast sous vide
Turkey breast has a bit of a bad reputation because it can often become dry. By using the sous vide technique, you can retain the juiciness and flavor in this delightful cut of meat.
We have the recipe from the book: “Sous vide 2.0 – Recipes, Techniques, Tips and Tricks” where the author Karsten Tangaard says the following about the recipe:
“Turkey breast is very lean, but still juicy and completely tender after sous vide cooking. A good sear on the ham crust provides saltiness and crunch, which complements the charred lettuce surfaces. The salad and vegetables have a sweet freshness, and it all comes together with the richness of the dressing.”
Servings: people
Turkey Breast Sous Vide
In Parma ham with grilled pointed cabbage, green cubes, and herb cream. Turkey breast has a bit of a bad reputation as it often becomes dry. By using the sous vide technique, you can retain the juiciness and flavor of this wonderful piece of meat.
Equipment
- Sous Vide
Ingredients
- 1 pcs. Pointed Cabbage
Turkey breast sous vide
- 600 gram Turkey Breast
- 100 gram Parma Ham
Green checkers
- 150 gram Tomato Only the meat. In small cubes
- 150 gram Cucumber Cored. In small cubes
- 50 gram Red Onion In small cubes
- 50 gram Celery Leaf In small cubes
- Dressing Dressing with mustard, oil and vinegar.
Cream
- 50 gram Mayonnaise
- 50 gram Greek Yoghurt
- 20 gram Chives
- 5 gram Dill
Instructions
- Wrap the turkey breast in Parma ham (lay the ham lightly overlapping on 2 strips of wrap, place the breast on the ham, and roll into a sausage – pack it all in a bag).
- Cook the meat to taste (here used 56°C/4:00).
- Prepare the green cubes.
- Prepare the herb cream.
- Split the pointed cabbage into quarters, brush with oil and plenty of salt, and grill at very high heat on the two inner sides until they are brown and charred.
- Gently pat the meat dry and brown it for 1-2 minutes on all 4 sides until the ham is brown and crispy.
- Cut into 1 cm slices.
Notes
Tip: Can be wrapped in Parma ham (with kitchen film around it) – it gives extra crispiness and umami after browning.
The meat takes spices well and is suitable for marinating.
The meat can be stuffed with fat and flavorful stews in a pocket cut along the length.
• Thin slices with tuna mayonnaise, capers, chopped parsley, and tomato salad with salad onions.
• Oven-baked apples and parsnips.
• Pointed cabbage with apples and nuts.
• Pasta with pesto.
• Grilled zucchini and corn on the cob with spicy tomato sauce or mint yogurt.
The meat takes spices well and is suitable for marinating.
The meat can be stuffed with fat and flavorful stews in a pocket cut along the length.
OTHER SERVING SUGGESTIONS
• Rice and curry sauce with ginger.• Thin slices with tuna mayonnaise, capers, chopped parsley, and tomato salad with salad onions.
• Oven-baked apples and parsnips.
• Pointed cabbage with apples and nuts.
• Pasta with pesto.
• Grilled zucchini and corn on the cob with spicy tomato sauce or mint yogurt.