Vermicular | Sous-Vide Turkey Breast

Sous-Vide Turkey Breast

Tailored for: Musui–Kamado
Cooking Flow
38 min
Cooking Steps

[MED] 3 min

[WARM 176°F] 20 min + 15 min


2 turkey breasts, skinless, butterflied

Brine Mixture
100 ml water
½ teaspoons kosher salt
1 teaspoon sugar

½ teaspoon freshly ground black pepper
2 sprigs fresh rosemary

  1. (1st day) Butterfly the breast to even out the thickness. Combine ingredients for Brine Mixture and brine turkey breasts in a sealable bag overnight in the refrigerator.

  2. (2nd day) Remove turkey from the brine and pat dry using paper towels. Bring the turkey up to room temperature. Then roll up turkey breast, making sure the thickness is even. Sprinkle black pepper and top with 1 sprig of rosemary. Tightly wrap with plastic wrap and tie both ends. Repeat this step to make another roll.

  3. Add 2 tablespoons of water in the pot, lay parchment paper and transfer the rolls from Step 2 into the pot.

  4. Cover and steam over [MED] heat for 3 minutes, then steam over [WARM 176°F] for another 20 minutes. Flip the turkey rolls, cover and keep steaming over [WARM 176°F] for another 15 minutes.

  5. Remove from the pot and refrigerate well. Cut into bite-sized pieces and serve.

  • Extend cooking time for 5-10 minutes when using a larger turkey breast.

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Musui–Kamado with the Vermicular Cookbook.

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