The Instant Pot® Ultimate Sous Vide Cookbook by Jason Logsdon
Author:Jason Logsdon [Logsdon, Jason]
Language: eng
Format: epub
Publisher: Sterling Epicure
TO ASSEMBLE
Fresh mint leaves
For the Turkey Breast
Preheat the water bath to 141°F (60.6°C).
Mix together the spices in a bowl. Lightly salt and pepper the turkey, then sprinkle with the spices. Place the turkey breast in a sous vide bag and seal. Place the bag in the water bath and cook the turkey for 2 to 4 hours, until pasteurized.
For the Tabbouleh Salad
Mix together all the ingredients in a large bowl.
To Assemble
Take the sous vide bag out of the water and remove the cooked turkey from the bag. Dry it off thoroughly, using paper towels or a clean dish cloth. Lightly salt the turkey, then quickly sear it for 1 to 2 minutes per side, just until browned. Remove from the heat and cut the turkey into slices.
Place some turkey slices on a plate and top with the tabbouleh salad. Add some fresh mint leaves and serve.
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