Turkey in herb sauce

Tacchino alle erbe

Ingredients 4-6 persons

10 sage leaves

6 sprigs of rosemary

2 sprigs of thyme

2 sprigs of marjoram

2 lemons

750 grams to 1 kg turkey breast

60 ml of olive oil (good quality)

1 clove of garlic

1-2 generous spoonfuls of mustard

1 spoonful of salt

pepper (as needed)

🕐 20🔪 45 and 15🍳 ️ 👩🏼‍🍳👩🏼‍🍳

1. Chop the rosemary and sage very finely and keep aside. Do the same with the thyme and marjoram: keep that aside as well.

2. Grate and squeeze the lemons.

3. In a bowl: put the lemon juice and zest in a bowl. Add the oil, peeled and crushed garlic, the mustard, pepper, salt and a little of the chopped rosemary and sage. Add the rest of the rosemary and sage to the thyme and marjoram. Mix well.

4. Place the turkey on a platter and pour the mixture over it, then massage it well.

Cover with plastic and leave for 2 hours.

5. Then rinse the turkey breast and dry it with paper towels.

6. Roll the turkey breast through the herbs you kept aside: sage, rosemary, thyme and marjoram. Then salt and pepper over it and vacuum pull the turkey breast.

7. Preheat the water bath with the sous vide stick to 60 degrees for 6 hours of cooking time.

8. Put the meat in, place something heavy on top if necessary, and cook for 6 hours.

9. No need to stay with it, as the stick turns off automatically. Then remove the turkey breast from the bag, let it cool and slice it.

10. It is nice to sprinkle some lemon juice on top.

👉🏽 Of course, you can use other spices. It is also nice to leave the meat in the lemon juice for a while afterwards. Then it becomes a little more creamy.

👉🏽 Want to read more about sous-vide cooking? You can also do so through this website. Just go to Maria's kitchen and click on sous-vide cooking. (You can also click on the link).