Dining and Cooking
Do I sear boneless turkey breast after the cook?
In Sous Vide

Do I sear boneless turkey breast after the cook?

Title says it all. This is my second ever sous vide and search didn't help.

by aubietigers81

10 Comments

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  2. mediumsizedred

    If you’d like golden skin yeah. Maillard reaction won’t occur at 145°. I haven’t done turkey before but when sv tri tip I took out & let it sit in the fridge for about 15 mins before searing.

  3. User-no-relation

    Up to you. Can if you want or fine to just eat it

  4. 3WordPosts

    I like to sear, it gives a nicer presentation imo. I did 8 breasts yesterday and I seared them all without it having any impact on texture or taste

  6. Garrosh_Hellscream

    A sear?? Weak. Treat it like a turkey porchetta (Kenji has a recipe for a turchetta) and deep fry that fucker. It’ll be awesome.

  8. cgibbsuf

    I didn’t, but this was a leftovers only extra breast for sandwiches. It can honestly go either way.

  9. dantodd

    As an entree I do but for sandwich meat I don’t.