Brined Sous Vide Turkey Breast with Sage Spice Rub
Brined sous vide turkey breast cooked at 133 degrees for 4 hours with a sage spice rub. Recipe Notes: Brine adapted from Alton Brown. Sage Spice Rub adapted from Serious Eats.
🍳 Cook: 4 min
Ingredients
| 1 | whole turkey breast, boneless, with skin | |
| 1/4 cup | 60 ml | kosher salt (brine) |
| 2 tablespoons | 30 ml | light brown sugar (brine) |
| 1 teaspoon | 5 ml | black peppercorns (brine) |
| 1/2 teaspoon | 2.5 ml | allspice berries (brine) |
| 8 cups | 1.9 l | water, use 1/2 vegetable stock or white wine if you like (brine) |
| 2 tablespoons | 30 ml | fresh sage leaves (rub) |
| 2 cloves | garlic (rub) | |
| 1 1/2 teaspoon | 7.5 ml | fennel seeds (rub) |
| 1/4 teaspoon | 1.3 ml | red pepper flakes (rub) |
Instructions
- Mix together brine ingredients in a large bowl until salt dissolves. Place turkey breast in brine, cover, and refrigerate 6-8 hours.
- Mix together Sage Spice Rub.
- Remove turkey breast from brine and pat dry with paper towel. Lay breast flat and spread Sage Spice Rub all over. Roll up breast into a cylinder and tie with kitchen string at 1" intervals to hold its shape.
- Seal in a sous vide bag and cook at 133 degrees for 4 hours. Remove from bag.
- Heat some oil in a skillet and brown turkey, skin side down. Slice and serve.
Recipe Notes: Brine adapted from Alton Brown. Sage Spice Rub adapted from Serious Eats.