Everyone loves turkey at the holidays but few seem to make it during the year. This is a real shame because it is a flavorful, healthy meat, and when cooked with sous vide turkey is incredibly tender. I saw some nice turkey breasts at the store the other day and decided to cook them sous vide, sear them up, and serve them with a cucumber and cherry tomato salad fresh from our garden.

While I sous vide turkey breasts in this recipe it would also work great with turkey cutlets, or even chicken breasts. Before sous viding the turkey I seasoned it with a simple BBQ spice rub with coriander, garlic, onion, paprika, and chile powder. You can also use your favorite spice rub that you have on hand. I also set some of the spice rub aside to use after the turkey came out of the sous vide pouches.

Then I sous vided the turkey breasts for around 3 hours at 141°F (60.5°C). You can cook them as low as 136°F (57°C) but I feel like they turn out a little too "raw" tasting for me. Some people sous vide turkey breasts at 147°F (63.8°C) but they come out drier than I prefer.

Once the sous vide turkey breasts were done cooking I removed them from the pouches and patted them dry. I let them sit out while I made the salad so they would cool off slightly and I could sear them for longer. I then sprinkled the remaining spice rub on them to help form a crust and grilled them over high heat until they developed nice marks.

The cucumber and cherry tomato salad is just a simple mixture of fresh produce from our garden. Bell peppers, or even spicy peppers, would be a great addition and I love corn in salads like this. It's just topped with olive oil and some white wine vinegar to add a little richness and brightness to the salad and the sous vide turkey breast.

The salad and the sous vide turkey breast come together for a light summer meal that showcases the tender turkey and also the fresh summer vegetables.