Sous Vide Turkey Steaks
Turkey is rich in protein and often dries out easily, but gentle heating helps keep it juicy. Cream and sour cream make the sauce smoother and more satisfying without any flour base.
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Inventory: Sous-vide
1 kg 818 gram
Servings: 2 (1 serving ≈ 273 gram)
Digestion time: 3 hour
Complete protein: ✔
Season the turkey steaks (400 g) with table salt (4 g) and black pepper (2 g), then place them in a bag with butter (15 g). Vacuum-seal the meat and cook it sous vide at 74 °C for 20 minutes.
Pour the juices from the bag into a small saucepan and add cream (60 g), sour cream (60 g), and finely grated garlic (5 g). Warm the sauce briefly until smooth without letting it boil hard.
Serve the turkey right away with the warm creamy sauce spooned over it. The finished steaks should stay juicy inside and be fully heated through in the center.
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