Turkey Thigh Sous-Vide with Lemon and Rosemary

Stefan's Gourmet Blog

When I saw boneless and skinless turkey thigh at my poultry guy at the market, I wanted to give it a try and of course I wanted to prepare it sous-vide. The combination with lemon and rosemary was inspired by Italian recipes. Since I wanted the turkey to be tender and juicy, I decided to cook it sous-vide for 24 hours at 62C/144F. The result was very good. You could apply the same time and temperature for a whole leg or a drumstick. Here is what I did…

Ingredients

For 2 servings

300 grams (.66 lb) of boneless and skinless turkey thigh

grated zest and juice of 1 untreated lemon

4 sprigs rosemary

salt and freshly ground black pepper

2 Tbsp olive oil

Instructions

Season the turkey with salt and freshly ground black pepper on all sides and sprinkle with grated lemon zest.

Vacuum seal the turkey with some rosemary…

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