When I was digging in the freezer yesterday for a deer roast I found two turkey breast from last year so decided to Souis Vide them as well since I had the Anova out anyways.
1st one is seasoned with a little salt, black pepper, cumin, Rosemary garlic rub, and added a few pats of butter.
2nd one is seasoned with a little salt, black pepper, cumin, Ragin Blaze, and a few pat of butter for some Cajun Turkey.
Both were vacuumed sealed last night and refrigerated. Will let these go for 6 to 8 hours at 145deg.
We shall see this evening how they turn out.
1st one is seasoned with a little salt, black pepper, cumin, Rosemary garlic rub, and added a few pats of butter.
2nd one is seasoned with a little salt, black pepper, cumin, Ragin Blaze, and a few pat of butter for some Cajun Turkey.
Both were vacuumed sealed last night and refrigerated. Will let these go for 6 to 8 hours at 145deg.
We shall see this evening how they turn out.
Attached Files
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