Sous vide

[Chainsaw13]

Originally Posted by bonjing

Did a small boneless turkey breast for Thanksgiving. Put some butter, honey and cinnamon in the bag. Set for the recommended 152* for 2 hours, for a traditional roast texture, and seared the outside in a pan. Very juicy, sweet and tender. Only compliant was seeing some light pink in the meat after slicing it up. Kind of freaked me out so I pan fried the pieces. Maybe I'll do a higher temp next time.

Also while eating, the texture made me think something was off. I knew it was cooked, maybe I'm just used to dry, overcooked turkey

I did turkey breast last year @ 145F for 4 hours. No trace of pink meat. Perfect soft texture for me too.

Made a lamb top round roast last week. 135F for 5 hours (started frozen). Seared the outside on a hot grill. Perfection.