Adapting a turkey recipe to sous vide

[Bruce Z]

I have a marinated turkey recipe I have loved since the 60's. 1 part soy sauce, 1 part peanut oil, 1 part sauterne wine. The turkey is cut into 4 to 8 pieces and placed into the marinade anywhere from 3 to 24 hours. Remove from the marinade and grill for color. Heat the marinade in a large pot to boiling, add the turkey and reduce to a simmer for a couple of hours.

So if I want to try this as a sous vide method should I marinate first then sous vide at 140 for 12 to 24 hours, then grill for color? Or just marinade through the sous vide process and then grill for color?

[Spinaker]

I would consider looking at this recipe for Sous Vide Turkey. You can add your own brine or recipe, just follow the steps provided in the link.

[EdF]

Yeah, that looks really good. Just replace the huli-huli marinade with yours.

[Bruce Z]

I read the recipe for both the chicken and the marinade. The 12-24 hour cooking time is what is confusing me. Do I start with just salt and sugar and add the marinade 3-6 hours prior to removing it from the water or add it at the time I start my sous vide cook?

[EdF]

You're right - the role of the huli-huli in the recipe is not clear. Digging deeper, it looks like it's used for basting in the non-SV version. But you're not going to get a lot of basting time with SV-ed turkey. So, maybe do the initial dry-brine, then marinate a while (reserving some of your marinade for basting), then SV, then sear or smoke and baste? Meathead ? got thoughts on the matter?