My sous-vide rig is still going strong. I could stand to get something a little beefier for a water bath, but for small jobs like a simple Thanksgiving feast, it’s totally up to the task!
The 300g Turkey Breast was cooked at 57 °C for just under two hours and finished at 55 °C for a full two hours.
The result was amazingly tender for white meat, though a teensy bit of stringy stuff contrasted with this. Serve with corn and cranberries, and of course, plenty of stuffing, and you’ve got a feast fit for any Canadian!