Cold turkey with lemon and parsley
- Maria
- Dec. 27, 2024
- 2 minutes to read
Tacchino al limone e prezzemolo

Ingredients 4-6 persons
750 grams to 1 kg turkey breast
Sous vide cooked turkey breast
pepper, salt olive oil
vacuum bag
Cooked turkey breast
1 yellow onion
2 stalks of celery
1 bay leaf in cold water)
Salt
Then
Juice of 2 lemons
2-3 tablespoons of capers
Large handful of chopped parsley
6-10 anchovy fillets finely chopped
🕐 10🔪 20 (sous vide 2 hours) 🍳 ️and 8 hours ✋ 👩🏼🍳👩🏼🍳
Sous vide preparation
1. Warm the hot water bath with the sous vide stick to 64 degrees. 2. Rub the turkey breast with salt, pepper and plenty of olive oil. Put the turkey breast first in a plastic bag and then in the vacuum bag. Pull the meat vacuum.
3. Let the turkey breast cook in the hot water bath for about 2 (for a larger piece, 2.5 hours).
Cooked turkey breast
1. Place the turkey breast in a saucepan.
2. Add the coarsely chopped onion, celery, bay leaf, salt and pepper. 3. Pour over with cold water until everything is submerged. 4. Bring the water to a boil and simmer gently for 20-30 minutes (depending on the size of the turkey breast).
Further preparation
1. Remove turkey breast from vacuum bag or water. 2. Cut the turkey breast into very thin slices and arrange on a (shallow) dish or plate 3. Drizzle the meat with lemon juice and let marinate covered in the refrigerator for 8 hours but turn the slices over occasionally (every 2-3 hours) 4. An hour before serving, remove the meat from the refrigerator, shake off the slices and arrange them on a platter. 5. Scatter the chopped capers, parsley and anchovies over the meat. 6. Serve the meat.
👉🏽 This dish is great for a summer buffet. Then serve with vegetable skewers, a salad or bread.
👉🏽 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).
Notes