Turkey Breast in Spices for Sous Vide

Pat the turkey fillet (300 g) dry, rub it with nitrite salt (4.5 g), and leave it for 1 hour. Then chill it for about 12 hours so the meat dries slightly and firms up.

Mix the sumac (2 g) with garlic (2 g) and coat the breast well in the spice blend. Vacuum-seal the prepared fillet.

Cook the turkey sous vide at 58 °C for 2 hours, chill the bag quickly, and refrigerate the meat for at least 1 day. Serve it cold in slices or brown it briefly before a hot serving.