Sous Vide Turkey Roast with Mushroom Sauce and Chorizo

Instructions

1. 1

   Attach the sous-vide precision cooker to the side of a cooking container. Add enough water to reach the midpoint between the minimum and maximum required. Set the temperature to 145°F (63°C). Set the cooking time to 3 hours. Preheat the water while you prepare the turkey.

2. 2

   On a work surface, sprinkle the salt over the entire surface of the roast. Season with pepper. Place the roast in a sous vide bag or a freezer bag with a slider closing. Add the butter and whole-grain mustard. Remove all the air from the bag. Submerge the bag in the preheated water. Begin cooking.

3. 3

   Once cooked, remove the bag from the water. At this point, the roast can be refrigerated, if desired. Remove the roast from the bag and place on a plate. Transfer the butter mixture from the bag into a bowl.

4. 4

   In a large skillet over high heat, brown the roast on all sides in 3 tbsp (45 ml) of the reserved butter mixture. Set the roast aside on a plate and tent with foil.