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At RC Culinary Lab, we strive to stay updated with the latest techniques and the most cutting-edge high-tech equipment. One of our favorite pieces of high-tech equipment is the Irinox MultiFresh.

The Irinox MultiFresh combines the capabilities and benefits of low temp cooking and blasts chilling in one programmable unit that doesn't require a hood system. One of the ways we use the Irinox MultiFresh is to perfectly slow roast and blast refrigerate our turkey breasts overnight without any staff in the building.

It is now possible to slow cook, blast chill, and hold cold overnight while saving labor, yielding superior results, enhancing food safety, and increasing shelf life. It wasn't too long ago for cooks who would have considered this type of precision overnight hands-free production possible.

Gone are the days of chefs needing to work late or come in early to perfectly roast items and have them ready in time for service.Irinox's advanced technology makes it possible to consistently produce products of the highest quality without requiring a chef to be present to monitor the process.You should be the next one to try it!

Turkey Breast

Step 1

Preheat oven to 450F. We use a combi-oven set to 450F at 70% humidity with the fan set to high for 5 minutes. Season both sides of the turkey breast with kosher salt and black pepper. Place turkey breast skin-side up in a roasting pan fitted with a roasting rack.

Step 2

Once the oven is preheated place the roasting pan holding the turkey breast in the oven for 5 minutes or until golden brown. Actual cook time may vary.

Step 3

Remove the roasting pan holding the turkey breast from the oven and place it into the Irinox Multifresh and insert the Irinox Multifresh precision temperature probe into the center of the thickest part of the turkey breast. Close the Irinox Multifresh door.

Step 4

Turn on the Irinox Multifresh by holding and releasing the lock button.

Step 5

Press the low temp cooking button.

Step 6

Press the chicken button. We use the chicken setting for both chicken and turkey. The USDA recommends cooking poultry to a minimum internal temperature of 165F.

Step 7

Press the start button and the Irinox Multifresh will utilize preset parameters to perfectly slow-cook then rapidly cool and hold the turkey breast cold without any further steps.

Step 8

Note: This recipe uses a boneless turkey breast. However, no settings will need to be adjusted for larger, smaller, bone-in, or boneless turkey breasts when using the Irinox Multifresh with the included precision temperature probe.