Turkey Breast in Spices for Sous Vide

Name: Turkey Breast in Spices for Sous Vide
Cook time: 39 h 10 min
Total time: 39 h 10 min
Yield: 1 dish
Ingredients: Turkey; Nitrite salt; Sumac; Garlic

Turkey breast brings dense protein with no extra carbs, while sumac and garlic add aroma without a heavy marinade. After sous vide, the meat turns out even, juicy, and useful both for slicing and for a hot serving.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Turkey	Turkey	Ingredient quantity for Turkey in g
Include ingredient: Nitrite salt	Nitrite salt	Ingredient quantity for Nitrite salt in g
Include ingredient: Sumac	Sumac	Ingredient quantity for Sumac in g
Include ingredient: Garlic	Garlic	Ingredient quantity for Garlic in g

	Product release:	309
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

1 15 10
	Cooking	10
		13
	Cooking sous-vide	2
	Chill in the refrigerator	1

Macronutrients in 100 g

Proteins	29.3
Digestible proteins	29.2
Fats	1.1
Plaid	0.2
Net carbohydrates	0.3
Fructose	0
Calories	134 kcal
Indexes
Glycemic index	0.1
Glycemic load	0
Insulin index, II	24.6
Disease inflammatory index, DII	-0.20
Antioxidant, ORAC	2 163

Calories per dayGenderGrowth

Weight loss	Detention	Set
14%	10%	8%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Reduce the amount proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B3	1762011573531416
B6	13513593293592
B2	637458136272
B5	55554591273
B4 (Choline)	4660571022513
B12	41413735321
B1	1112102371
D	666611

Minerals

Nutrient	% of RDA
Fructose	??????
Selenium	53534998297
Phosphorus	313131442211
Sodium	282828552613
Zinc	2230224955
Iron	14641172
Copper	101092063
Magnesium	7982354
Potassium	7981065

Lipids

Nutrient	% of RDA
Cholesterol	343434136?68
Oleic acid (Omega-9)	79813?10

Amino acids

Nutrient	% of RDA
Threonine	93130130270??
Tryptophan	871221223044912
Histidine	699797203?49
Taurine	60601191193015
Valin	598282173?27
Leucine	5273731554918
Alanine	499797243??
Methionine	4965651354932
Lysine	4665651353216
Phenylalanine	4462621307826
Aspartic acid	32393297?32
Tyrosine	283928974916
Cysteine	202425642416
Arginine	19191949165
Serin	1010616?3
Glycine	101010292910
Isoleucine	710102052

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Sous-vide

6 kg 666 gram

Servings: 4 (1 serving ≈ 77 gram)

Digestion time: 2 hour

Complete protein: ✔

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.

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Published: 05.07.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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