* 1 medium Frozen Turkey Crown
* 1 Onion
* Bunch of Sage leaves
* A sprig of fresh Thyme leaves
* 2 tablespoons of Taste Sensation Chili Cheese marinade

===Method===
* Peel and chop the Onion
* Wash and Dry the Fresh herbs
* Add the chopped Onion, Herbs and Taste Sensation Chili Cheese Marinade Powder to the Sous-vide bag
* Carefully rinse the Turkey crown in warm water and pat Dry with Paper towels
* Using Poultry shears or good scissors, remove and discard the flap of fatty skin at the rear of the bird, where the Parson's nose was.
* Add the Turkey crown to the Sous-vide bag and shake well to allow the Spices and Herbs to be evenly distributed throughout.
* Vacuum seal and cook in the Sous-vide bath for 10 hours at 67° C
* Serve immediately, no need to Rest the bird when it's cooked this way.
* The juices make a nice spicy Gravy when added 50/50 to chicken gravy granules 😈.

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