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Until a year or two ago I had never heard of charmoula, and now I eat it all the time. It's a herb-based condiment that packs a huge punch and comes together really quickly. I love to use it to top turkey or pork, and it even works well on scallops, fish or steak.
The turkey was sous vided at 141°F (60.6°C) for about 4 hours then seared using a Bernzomatic TS8000 torch with the Sansaire Searing rack. Turkey breast usually takes 2 to 4 hours but you can use my Sous Vide Timing Ruler for an exact time, or my poultry pasteurization chart. It is also more forgiving so you can go up to 6 hours or longer.
I used a nice sauteed vegetable medley to round out the meal. You can mix and match any vegetables you want, most of them will go great with the turkey and charmoula.
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Preheat a water bath to 141°F (60.6°C).
Salt and pepper the turkey breast, then seal in a single layer in the sous vide bag with the thyme and rosemary sprigs. Place the bag in the water bath and cook for 2 to 4 hours, until pasteurized.
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.
Place all of the ingredients in a bowl and mix together.
Heat some oil in a pan over medium-high heat. Add the onion and cook until beginning to soften. Add the green beans, snow peas, and garlic then cook until tender. Spoon the vegetables into a bowl.
Put more oil into the pan and add the mushrooms, cooking them until browned and tender. Add the onion, bean, and pea mixture back into the pan and add the lemon juice. Remove from the heat then salt and pepper to taste.
Take the sous vide bag out of the water bath and remove the turkey. Dry off thoroughly using paper towels or a dish cloth. Quickly sear it for 30 to 60 seconds per side, until just browned, then remove from the heat and slice.
Place a spoonful of the sauteed vegetables on a plate. Top with a few slices of the turkey breast. Spoon some of the charmoula over the top. Sprinkle with the chopped parsley then serve.
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