Turbo Turkey Breast

Instructions

• 1Place the water and salt in a large pot and bring to a boil over medium heat whisking to dissolve the salt. Remove from the heat and allow to cool to 105°F. Once cooled, stir in the rosemary, thyme, bay leaves, garlic and peppercorns. Cover and refrigerate until cold.
• 2Place the turkey and cold brine in a large, deep container or pot, ensuring the turkey is submerged. Cover, then refrigerate for 6 hours or up to 12 hours.
  Tip: Use a plate or saucer to ensure the turkey is submerged.
• 3When ready to cook, place the Joule™ Turbo Sous Vide inside a pot or large vessel (max 8 quarts) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.
  Tip: A trivet will protect your countertop from direct contact with the hot pot or vessel. 
• 4After removing the turkey from the brine and patting dry, place in a large vacuum seal bag. Add the oil and seal under full vacuum, according to the manufacturer’s instructions.
  Tip: You can substitute the oil for any flavored oil or butter. Also feel free to add your favorite herbs, spices or dry rub.
• 5In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customize the cooking of your turkey. Once set, carefully lower the bag into the water, ensuring the bag is submerged, then Start Turbo. 
• 6When the timer signals that the turkey is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the turkey breast on a paper towel lined cooling rack set over a tray and pat dry. 
• 7Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the turkey for 2 minutes, skin side down. Turn over and cook for a further 30 seconds. Transfer the turkey to a cooling rack set over a tray and rest for 5 minutes. Repeat as necessary to cook all turkey breasts. 
  Tip: For extra flavor and color, you can add a bit of butter and baste the turkey while searing.
• 8Transfer the turkey breast to a board or serving plate. Slice and sprinkle with sea salt and freshly ground black pepper to serve.