Cook's Companion CCMC509 Instruction Manual page 21

1 bone in Turkey Breast Half with skin 4-­6 lbs
1 tablespoon extra virgin olive oil
½ teaspoon sea salt
½ teaspoon fresh ground pepper
¼ teaspoon ground sage
1 medium onion quartered
2 ribs celery
2 carrots, peeled, cut into 2 inch pieces
1 sprig thyme
1 envelope turkey Gravy mix (.87 ounce)
Wash and pat dry turkey breast. v
•
• Pat the salmon filets dry to remove most moisture.
• Sprinkle lightly with sea salt and fresh pepper.
• Top salmon filets with lemon slices and dill sprig.
• Vacuum seal each filet. (according to manufacturer's
directions)
• Once the multi-­cooker reaches 130 degrees' temperature it
will beep. Press Start again.
• Place the bags in the multi cooker, top with the lid.
• The timer will begin to go down and the next time the
multi-­cooker alarms the salmon will be finished.
• Remove salmon from bags and serve.
21
Slow Cooker Turkey Breast Half
Serves 4