Main courses · Meat & poultry
Sous-vide Herbed Turkey with Roasted Red Pepper Sauce
For sous-vide cooking use bags that are resistant to the times and temperatures specified in these recipes. Check at time of purchase to ensure bags meet the following criteria: specific for food and for sous-vide cooking; resistant up to 212°F; resistant up to 8 hours of cooking; BPA-free; PVC-free
TM6TM7
Details
- Difficulty
- Medium
- Prep
- 10 min
- Active
- 10 min
- Cook
- 300 min
- Total
- 300 min
- Yield
- 4 portions
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High proteinUnder 500 kcal
- Diet
- VeganPlant-based
- Difficulty
- Medium
- lemon
- 1
- extra virgin olive oil
- 1.5 oz
- garlic
- 1 cloves
- fresh rosemary
- 1 sprigs
- fresh sage
- 1 sprigs
- fresh thyme
- 3 sprigs
- ground mustard powder
- 1 tsp
- salt
- 0.5 tsp
- ground black pepper
- 0.3 tsp
- turkey breast, skinless, boneless
- 1.3–1.5 lb
- water
- 3.8 lb
- lemon juice
- 1 oz
- fresh rosemary
- 1 sprigs
- fresh sage
- 1 sprigs
- fresh thyme
- 2 sprigs
- yellow onions
- 4 oz
- garlic
- 4 cloves
- extra virgin olive oil
- 1 oz
- roasted red peppers
- 1 jar
- salt
- 0.5 tsp
- ground black pepper
- 0.1 tsp
- fresh mixed herbs
- fresh mixed herbs
- pomegranate seeds
- 4 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 41 g
- Energy
- 1,401.6 kJ
- Calories
- 335 kcal
- Fat
- 12 g
- Fibre
- 3 g
- Carbohydrates
- 16 g
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