Sous Vide Spicy Turkey Breast Recipe with Avocado Salad
I really enjoy turkey for a light dinner and it goes well with this avocado and arugula salad from Beginning Sous Vide. Here I add some spice to the turkey in the form of chipotle powder. It's a great way to kick up the heat and flavor without overpowering the turkey.
You can learn more about turkey from my How to sous vide Turkey Breasts.
Ingredients for Sous Vide Spicy Turkey Breast with Avocado Salad
- 1 to 2 pounds turkey breasts
- 1 teaspoon garlic powder
- 1 teaspoon chipotle chile powder or chile powder of your choice
- 1 teaspoon paprika
- Salt and pepper
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1/3 cup olive oil
- 7 cups arugula or baby spinach
- 1 avocado, sliced
- Parmigiano-Reggiano cheese, for shaving
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Cooking Instructions for Sous Vide Spicy Turkey Breast with Avocado Salad
Preheat the water bath to 141°F (60.5°C).
Mix together the spices in a bowl. Salt and pepper the turkey then sprinkle with the spices. Place in the sous vide bag and seal.
Place the sous vide bags in the water bath and cook for 2 to 4 hours.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Combine the lemon juice and garlic in a bowl, add some salt and pepper and let sit for a few minutes. Slowly whisk in the olive oil until the mixture thickens.
Remove the turkey breasts from the water bath and pat dry. Sear the breasts over high heat until just browned, about 1 to 2 minutes per side. Remove from the heat and cut into strips.
Place the arugula in a serving bowl and add enough vinaigrette to flavor it, tossing to mix. Top the arugula with the avocado slices and turkey. Spoon a bit more dressing over them and season with salt and pepper. Using a vegetable peeler, shave strips of Parmesan cheese over the top then serve.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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