1.2 kg boneless turkey breast joint
2 tablespoons Old India Taco Seasoning
Method
Remove all the packaging from the turkey breast, including the nex bag as the vacuum packing will hold the joint together while it cooks.
Add 2 tablespoons of Old India Taco Seasoning to a plate and roll the breast around in it to coat evenly.
Measure out a vacuum bag bigger than you probably need, it makes for much easier sealing I find.
Seal one end, twice for good measure!
Pop the turkey breast in the bag and vacuum seal.
Cook in a sous vide bath for 10 hours at 67°C.
If you wish you can finish the joint by browning in a hot pan with a little butter or olive oil, if you have a blowtorch you can use that while sealing in the pan. It saves setting fire to the worktop!
Carve and serve immediately.
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