Canadian Turkey Breast Eh?

Let us just get this out there, the turkey breast itself isn’t Canadian. The overall theme of the dish is Canadian. We are going to be utilizing ingredients like maple syrup and Montreal Steak Seasoning. With this dish, we are going outside the rules and doing turkey outside of holiday season. This dish is great for dinner party’s or sliced thin and used on sandwiches. A versatile dish with endless possibilities with the leftovers. We used our Thermodyne Slow Cook and Hold Oven for this, but you could use a normal oven or even better, stick it on the barbeque!

Time to slow cook the bird

Preheat your Thermodyne slow cook and hold oven to 160°. I know right off the bat everyone is going to say, “But you must cook poultry to 165 degrees!” That benchmark of 165° is only if you are cooking and serving right away. You can technique pasteurize chicken if you hold it at a lower temperature and hold it there for a certain amount of time. This isn’t my discovery; the USDA has set these standards. Cooking at a lower degree and holding it at that temperature will give you juicier more succulent turkey breast.

Preparation Instructions:

2- 8# Skin on Turkey Breasts

1 C. Dijon Mustard

1 C. Pure Maple Syrup

2 Tbl. Salt

Montreal Steak Seasoning

  1. Remove breasts from packaging and pat dry with a paper towel.
  2. Mix Dijon, maple syrup and salt together.
  3. Brush on the turkey breast, covering all sides.
  4. Then season with enough Montreal Steak spice to give it a generous coating.
  5. Place on a wire rack and allow to sit in a refrigerator overnight.
  6. The next day, place it in a vacuum seal bag and seal.
  7. Cook in Thermodyne oven for 14 hours at 160°.
  8. Once it is cooked allow it to rest for 1 hour.
  9. Remove from bag, at this point we are going to sear the skin. This is what’s known as a reverse sear, for more information about this technique check out one of my other blogs about reverse searing.
  10. Preheat a cast iron or nonstick pan over medium heat. Starting with skin side down, begin searing the breast. Also, its good to get a slight sear on all sides.
  11. Remove from pan and allow to rest, slice into thick pieces for entrees or thin for sandwiches.
  12. You can also take the juice from the bag and strain it and add roux for a nice gravy!