Moist turkey with creamy avocado pairs with a bright lemon dressing and salty Parmesan cheese in this filling recipe. Sous vide turkey always turns out perfectly and the little bit of spice rub adds some nuanced background flavors to round out the dish.
Preheat the water bath to 141°F (60.5°C).
Mix the spices together in a bowl. Salt and pepper the turkey and sprinkle with some of the spice mixture. Add to the sous vide bag, seal, and place in the water bath. Cook the turkey for 2 to 4 hours, until pasteurized.
Whisk or blend together all of the vinaigrette ingredients then salt and pepper to taste.
Take the turkey breasts out of the water bath and remove them from the bag. Dry them thoroughly with a paper towel or dish cloth. Quickly sear the turkey for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the turkey into strips.
Place the mixed greens on a plate and add the turkey. Fan the avocado slices out on top of the turkey. Drizzle the lemon vinaigrette on top then shave some Parmesan curls onto the salad using a vegetable peeler. Zest the lemon on top then serve.