Turkey breast tartine with cranberry relish, tarragon, butternut squash, and frisée from Sous Vide: Better Home Cooking (page 95) by Hugh Acheson

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Notes about this recipe

  • Wende on May 23, 2021

    I made just the turkey breast from this recipe and served it, with the rest of my usual trimmings, for our very pared-down, three-person pandemic Thanksgiving. The turkey was outstanding. Incredibly moist and very tasty. Have made it since just to have excellent "lunch meat" on hand.

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