I have dry brinded and spatchcocked the turkey and it fits into a nice 2.5-hollow zip lock bag. I’m wondering if anyone has thought about cooking the turkey in the sous vide then smoking it afterwards or putting it on the grill to crisp the skin and final cooking. I was thinking maybe cooking it at 150 for 12 hours then put it on the grill or smoke. Thoughts?
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Last edited by Flynhawaiian; November 20, 2017, 07:13 PM. -
Auto-Incorrect? (dye branded, vs dry brined?)
Otherwise, I don't know what yer meanin'...
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Sorry was typing on my phone. It is dry brined. Fixed for you
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The new recipe for sous vide turkey suggests 140 x 12 hrs, close to what you have in mind. No reason not to do it in one piece if you've got a physical set up that can handle it.Comment
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You be heard that 140 isn’t enough to kill various bacteria. I would prefer to do it at that temp but heard it’s not good for long cooks? I use a cooler I cut a hole in as the vesselComment
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I seriously doubt that you'll be able to crisp the entire turkey if you sous vide even if sptachcocked. Broken down into pieces should work though.Comment
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Love the idea, challenge for sure getting uniform crisp over complete bird with uniform cooking. I really want to see a pic of the sv rig in action !Comment
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I would break it down, because dark meat is better (imho) at a higher temp. At the very least, at 140, the dark meat needs more time than the light meat. I’m sure the light will be serviceable at 140x24, but it’d be better (mho) at something more like 140x4.Comment
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Awesome thanks guys. I’m going to try the whole turkey then smoke it for 2 to 3 hours to get that smoke flavor and try and crisp the skin 😁. I’ll take a picture at 1am and post it of the rig going 😁Comment
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Here is the setup. I’m about to fill up the cooler with water to get a level then wash the turkeys and get the seasoning on it!Attached FilesComment
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Wow, nice, I see you cut a hole in that lid for your circulator. That's going all in, baby!
What sous vide circulator are you using? I am thinking Joule, by the hole. I've got 2 Joules and now a Sansaire I just picked up on refurb. That hole definitely isn't big enough for a Sainsaire, but on second thought looks a smidge bigger than a Joule... Anova, then? I am also babysitting my neighbor's Anova, too, so I've actually got 4 in the house at the moment, lol.
I am a big fan of Guga, Ninja and MauMau from Soud Vide Everything on YouTube, so I watch all of their stuff. I know they like to smoke things FIRST for a few hours, THEN put it in the water bath. I'm not sure if there is a difference, but they've done it this way with pork and beef as well. I think you're gonna be pretty happy with it either way, just the skin crisping up is going to be the toughest part is my guess.
Definitely give us pictures of the process and let us know how it all goes!Comment
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I have an Anova but really want a joule. Here is the final product. Only needed 2 hours in the smoker at 325 after a 12 hour cook at 140 for 11 hours. Came out amazing! I would cook it this way again next year. So much easier.Attached FilesComment
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Looks like a great bird. Not sure it’s eaiser though, just my opinion. A hair over 3 hours at 325 and ours was finished all in the smoker. Although I did a wet brine for about as long as you sous vide yours so maybe a push on time.Comment
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I dry brined mine for 2 days. Easier as far as I didn’t have to pay attention to it at night. Just let it cook. Then bamb right on the smoker to crisp up. I made a ginger maple sauce of the turkey and cooked it in the sous vide with it. Flavor was to die for and the meat just can right off the bone!Comment
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