Turkey breast, cooked sous vide with herbs and rendered bacon fat. I picked up a two pound turkey breast at Whole Foods for some sous vide testing. For this version, I removed the skin, seasoned the breast with kosher salt and pepper, and dropped it into the vacuum bag with a couple of ounces of chilled, rendered bacon fat and some herbs (sage, thyme, whatever). I cooked the breast for 4 hours at 145 degrees. This was a good test—the bird came out very moist and flavorful with great texture. It’s going to be great for sandwich meat as well.
