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The Instant Pot® Ultimate Sous Vide Cookbook by Jason Logsdon

The Instant Pot® Ultimate Sous Vide Cookbook by Jason Logsdon

Author:Jason Logsdon [Logsdon, Jason]
Language: eng
Format: epub
Publisher: Sterling Epicure


TO ASSEMBLE

Fresh mint leaves

For the Turkey Breast

Preheat the water bath to 141°F (60.6°C).

Mix together the spices in a bowl. Lightly salt and pepper the turkey, then sprinkle with the spices. Place the turkey breast in a sous vide bag and seal. Place the bag in the water bath and cook the turkey for 2 to 4 hours, until pasteurized.

For the Tabbouleh Salad

Mix together all the ingredients in a large bowl.

To Assemble

Take the sous vide bag out of the water and remove the cooked turkey from the bag. Dry it off thoroughly, using paper towels or a clean dish cloth. Lightly salt the turkey, then quickly sear it for 1 to 2 minutes per side, just until browned. Remove from the heat and cut the turkey into slices.

Place some turkey slices on a plate and top with the tabbouleh salad. Add some fresh mint leaves and serve.



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