Sous Vide Turkey Breast in a Vermicular Musui-Kamado

Looking for a foolproof method to prepare tender, flavorful turkey breast that’s perfect for holidays, weeknight dinners, or meal prep? This Sous Vide Turkey Breast in a Vermicular Musui-Kamado delivers restaurant-quality results with minimal effort. By using a simple brine, precise cooking temperatures, and the innovative Musui-Kamado pot, this recipe ensures juicy turkey every time. Whether you’re hosting a dinner party or looking for easy protein to add to salads or sandwiches, this recipe will impress.

Ingredients
For the Turkey Breast:

• 2 turkey breasts, skinless, butterflied
• Your favorite seasoning blend

For the Brine Mixture:

• 100 ml water
• ½ teaspoon kosher salt
• 1 teaspoon sugar

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Instructions

Day 1: Brining the Turkey

1. Butterfly the turkey breasts so they are of even thickness. (Ask your butcher to do this for you if needed.)
2. In a sealable bag or airtight container, combine water, kosher salt, and sugar to create the brine mixture.
3. Add the turkey breasts to the brine, seal the bag or container, and refrigerate overnight.

Day 2: Cooking the Turkey

1. Remove the turkey breasts from the brine and pat them dry with paper towels. Discard the brine. Allow the turkey to rest at room temperature for 30 minutes.
2. Once at room temperature, roll each turkey breast tightly, ensuring an even thickness. Sprinkle the seasoning blend generously over the rolled turkey breasts.
3. Wrap each roll tightly in plastic wrap and secure both ends to hold the shape.
4. Add 2 tablespoons of water to the Vermicular Musui–Kamado pot and place a layer of parchment paper over the surface.
5. Place the wrapped turkey rolls into the pot, cover, and steam over medium heat for 3 minutes.
6. Reduce the heat to warm (approximately 176°F) and continue steaming for 20 minutes. Flip the rolls, cover, and steam for an additional 10 minutes.
7. Remove the turkey rolls from the pot and refrigerate until fully chilled.
8. Slice the chilled turkey into ½ to ¾-inch pieces and serve.

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Tips

• For extra flavor, add herbs or citrus zest to the brine.
• A digital thermometer can help ensure the turkey reaches a safe internal temperature of 165°F.
• Allowing the turkey to rest in the refrigerator after steaming ensures clean, even slices.

Variations and Substitutions

• Use chicken breasts instead of turkey for a smaller portion size.
• Swap the seasoning blend with a mix of paprika, garlic powder, and thyme for a smoky flavor.
• Substitute honey or maple syrup for sugar in the brine for a subtle sweetness.

FAQs

Can I make this recipe without a Vermicular Musui–Kamado pot?
Yes, you can use a standard pot with a tight-fitting lid, though cooking times may vary slightly.

What if I don’t have time to brine overnight?
You can brine for a minimum of 4 hours, but overnight brining is recommended for the best flavor and texture.

How do I know when the turkey is fully cooked?
The internal temperature of the turkey should reach 165°F for food safety.

Serving Suggestions

• Serve alongside steamed vegetables and mashed potatoes for a hearty meal.
• Pair with a light salad and crusty bread for a balanced lunch.
• Slice thinly and use in sandwiches or wraps for meal prep.

Why You’ll Love This Recipe

• Flavorful and Tender: The brining process ensures the turkey stays juicy and seasoned throughout.
• Elegant Presentation: Rolled and sliced turkey makes for a stunning and professional-looking dish.
• Versatile: Great for dinner, meal prep, or even as a centerpiece for holiday gatherings.