Hasselback TURKEY Sous vide for Thanksgiving

Step 1

Start by making some deep cuts into the breast the seasoning the whole thing with salt, freshly ground pepper and garlic powder. Then take slices of mussarela cheese and wrap it with bacon. Then place it into each cut on the turkey breast.

Step 2

Vacuum seal them and cook them sous vide @145°F / 62°C for 4 1/2 hours.

Step 3

Once done take them out and sear them using the flame thrower to help get a crust all around and melt the cheese even more.

Step 4

Then finish them by smoking them with a smoke gun for however long you like. All that's left is to slice them up and enjoy your delicious holiday HASSELBACK TURKEY!