Low Roasted Turkey

Method

1. The night before, or at least 4 to 6 hours before cooking, combine 1 tablespoon of fine grain sea salt and 1 tablespoon of coarse ground black pepper in a small bowl and mix well. This head start acts like a dry brine, letting the salt penetrate the meat and flavor it from within.
2. Trim off any extra bag material, but leave the netting on the turkey breast. The netting holds the pieces of turkey together while it cooks, since these breasts are often two pieces joined together. Season liberally over the entire turkey breast, including the ends. It looks like a lot of seasoning, but each slice only picks up a little.
3. Place the seasoned turkey breast on a small tray or plate to catch any juices and refrigerate uncovered for at least 6 hours, or overnight. Leaving it uncovered helps dry the outside for better texture. If it will be in the refrigerator longer than a day before cooking, loosely cover it or place it in a bag so it doesn’t dry out too much.
4. When you’re ready to cook, pour 240 ml1 cup of plain water into the bottom of the Ninja Combi pan and set the rack in place. Place the turkey breast on the rack, skin side up if yours has skin.
5. Insert a probe thermometer into the thickest part of the turkey breast, going in from the side. Since these breasts can be two pieces joined together, make sure the probe is in a solid piece of meat and not sitting in a gap between two cuts. You can also thread the probe like a needle, up and over and back in, for the most accurate reading.
6. Close the door and select Combi Bake. Set the temperature to 107°C225°F and the time for 35 minutes, then hit start. The Combi steams for about 20 minutes before the bake time begins, so plan on about 55 minutes total. If your turkey sat out at room temperature for an hour before cooking, cut about 5 minutes off the cook time.
7. When the time is up, do not open the door. The turkey should be at about 63°C145°F. Leave it in the closed appliance for 10 minutes. This hold time keeps the turkey at a safe temperature long enough to be fully pasteurized, and it doubles as the rest period. Carryover heat will bring it up to about 155-70°C157°F/68-69°C155°F, which gives you the best texture. Even 15 minutes in there is perfectly fine.

   Our tip The 10-minute hold is timed for a turkey that's already at 63°C145°F, so read the probe when the time ends and keep cooking if it's lower. After the hold it should show 68°C155°F or more.

8. Remove the turkey and let it sit for about 5 minutes while you cut the netting off. Slice and serve it hot with gravy, or let it cool at room temperature for a good 30 minutes before wrapping and refrigerating. Chilled turkey slices beautifully thin for sandwiches and salads.

Tips from Louise

PREP TIPS

• Season the turkey breast the night before, or at least 4 to 6 hours ahead. This dry brine time is hands-off and is not included in the total time on the recipe card, but it makes the biggest difference in flavor.
• Leave the netting on. These bagged turkey breasts are usually two pieces joined together, and the netting keeps everything in one neat roast. If you do remove the netting to season inside, tie the breast back together with kitchen twine before cooking.

Cooking Tips

• Holding the turkey at 63°C145°F for about 10 minutes pasteurizes it, the same principle used in sous vide cooking, so it is perfectly safe to eat. By the time it climbs to 68°C155°F, the required hold time is only about a minute.
• If you’re using a regular oven with dry heat only, don’t go by time. Use a thermometer and expect roughly an hour at 120°C250°F to reach 63°C145°F.
• Probe placement matters. Go in from the side into a solid piece of meat, or thread the probe through so it isn’t sitting in a gap between two pieces.

STORAGE

• Refrigerator: Let the turkey cool at room temperature for about 30 minutes before wrapping, so trapped steam doesn’t keep cooking the meat. Store wrapped or in an airtight container in the refrigerator for up to 4 days.
• Freezer: Wrap slices or portions tightly and freeze in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Warm slices gently, covered, with a splash of broth in a low oven or short bursts in the microwave so the turkey stays moist.