Low temperature Turkey Breast
Servings: 8
Ingredients
- 1 turkey breast
- 1 tbsp dried thyme (or a few sprigs of fresh thyme)
- 1 tbsp olive oil (optional)
Instructions
- Put the breast in a dish. Any material works fine, but if you have a dish made in a refractory material, it's even better (cooking will be faster).
- Sprinkle thyme, and add a drop of olive oil on top of the breast (optional).
- Insert a probe in the middle of the breast, put the dish inside the oven, and set the oven to 80°C (180°F). (Do not pierce the breast more than once or meat will lose its juices while cooking, and be dry).The breast is ready when internal temperature reaches 68°C (154°F) - about 3h.
- Serve as is, with any type of vegetables, cream of broccoli, green peas with butter, steamed green beans with onions, mash cauliflower, cooked tomatoes....Or add some tomato sauce, or gravy, and serve with pasta.
- Good warm, or cold. Leftovers are versatile, minced in a salad, or reheated with vegetables.
Notes
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If you have guests, and the breast is ready, you may keep it in the oven up to 1h before serving.
Or slice it when ready, stack the slices, cover with a lid and keep in the warm oven (140°F) 30-45'. Variation: cover the top of the breast with a few tbsp of a good tomato sauce, before cooking. It's excellent!
Or slice it when ready, stack the slices, cover with a lid and keep in the warm oven (140°F) 30-45'. Variation: cover the top of the breast with a few tbsp of a good tomato sauce, before cooking. It's excellent!