high-protein
Sous Vide Turkey Breast at 140°F/60°C for 3h with Carrots
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⏱️ Prep: 18m🔥 Cook: 180m📊 Total: 198m🎯 medium⭐ 4.5 (8296)
💪 30g+ Proteinsous-vide🎯 P:E Score: 10.1
10g50g100g
Servings:
1
- Turkey Breast74.3 g
- Carrots56.8 g
- Olive oil0.3 tbsp
- Salt0.3 tsp
- Black pepper0.3 tsp
- Butter0.3 tbsp
- Rosemary0.5 tsp
- Paprika0.5 tsp
💡 Chef Tips
- • Pat protein completely dry before searing for the best crust.
- • Use a vacuum sealer for best results, but ziplock water displacement works too.
- • Sous vide is forgiving - going 30 minutes over won't hurt the dish.
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