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Sous Vide Turkey - REheating on bbq

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  • Britt
    Club Member
    • Sep 2015
    • 43
    • Hood River, OR
    • Weber Performer Deluxe 22”
      Slow N Sear
      iGrill2 (dual probe)

    Sous Vide Turkey - REheating on bbq

    Hi
    so I’m following meatheads and chefsteps method to Sous Vide my turkey but I need to SV it early by a day or two and want to finish on the Weber (with SNS) on day of consumption.
    I was planning on SV at 140 for 12-24 hrs then will be in fridge for a day before firing up the grill. Need advice on grill temp / approach, and what final temp to take turkey to? Plus, should I inject with brine before throwing on grill?
    Thanks!
  • Potkettleblack
    Club Member
    • Jun 2016
    • 1876
    • Beautiful Downtown Berwyn
    • Grill: Grilla Original / Weber Genesis EP-330
      Thermometers: Thermapen / iGrill 2 / Fireboard
      For Smoke: Chunks / Pellet Tube / Mo Pouch
      Sous Vide: Joule / Nomiku WiFi
      Disqus: Le Chef - (something something something)

    #2
    1- brine: no. Brine before Sous Vide if you’re so inclined.

    2- reheat to about 135. Maybe 140. That’s a comfortable and hot mouth temp.

    3- why so long? There’s not much collagen to break down. Poultry generally needs pasteurization minimum times for Sous Vide.

    4- are you doing it whole or in pieces, that makes a big difference. If in pieces, I’d do the dark meat first at 165xmaybe 4. Whatever ChefSteps says. Then, dial it down to 145, add the white meat for its time, along with the dark. Lower temp for a few hours won’t do anything but help the dark meat. If doing whole, reconsider.

    Comment


    • jecucolo
      jecucolo commented
      Editing a comment
      Generally you don’t inject brine. You might Injecting some butter. If the turkey is a regular grocery store turkey it is usually already brined. I haven’t sous vide a turkey but I would cook them at 300-325 to help crisp up the skin.

    • Britt
      Britt commented
      Editing a comment
      I’m pretty much following the chefsteps/meathead method for SV. So, I carved the turkey into breasts and legs/thighs. The concern I had is that I bought the turkey lightly frozen on Saturday, unpacked it (probably should not have) and had it in fridge until this AM when I carved it. I was concerned of contamination so I was going to start cook today, prob 12-14 hrs at 140 like meathead say...

    • Britt
      Britt commented
      Editing a comment
      The turkey is lightly salted/sugar, in the vacuum seal bags in fridge now. think the turkey will be ok in the bags for another day so I can start cook on wed night and then go straight to grill on Thursday??
  • shify
    Club Member
    • Jun 2017
    • 349
    • Westchester County, NY

    #3
    Why would you inject brine after the turkey has been cooked?

    As far as the re-heating, all you are doing on the grill is bringing it up to eating temp. So anything 130 or over would be a good temp but keep it below cooking temp (and i'm not sold on 140 deg being the right temp for turkey but I digress). Heat it up on indirect heat, then to crisp up the skin, go over direct heat for a few min until the skin is browned

    Comment

    • JGo37
      Club Member
      • Apr 2018
      • 1346
      • the LOU
      • Cookers:

        22" Blackstone Griddle, with stand & hood
        CharGriller Portable Firebox - so modified you'll BLOL
        Kitchenaid #810 Charcoal Grill - highly modified
        Weber BI-code Black Performer w/Igniter
        Weber DE-code Red Limited - 'Lucille'

        Accessories:

        Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
        BBQ Dragon kettle shelves - 2
        Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
        Fyre Dragon Kettle Ribbin' Ring
        Fyre Dragon Kettle 2-Zone Smokin' Sheet
        OneGrill Rotisserie for the Kitchenaid
        Smokenator
        Smoking Tubes: 2x12" & 1x6"
        SnS
        Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

        My Helpers:

        Anova 900W Sous Vide Cooker w/Radios
        Instant Pot 6Q Duo
        Nesco Tabletop Roaster
        & the PIT!

      #4
      I 'third in' on the 'no brine' - not at all if there's any verbiage on the bird's packaging about '~ up to 7% weight from ....additional fluids' - that's a factory brine. You don't want it to be salty.

      You could torch the skin with a propane burner - I'm considering using the big one for deicing sidewalks. Seriously - a few quick shots. 'QuaWooooooooooooooo' done.

      Comment

      • Potkettleblack
        Club Member
        • Jun 2016
        • 1876
        • Beautiful Downtown Berwyn
        • Grill: Grilla Original / Weber Genesis EP-330
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi
          Disqus: Le Chef - (something something something)

        #5
        Britt you could also do the Sous Vide cook today, Shock it cold in ice water after the cook, and then finish it on the grill on Thursday.

        ChefSteps does the light meat at 131 and the dark meat at anywhere from 140-167. At least in the Joule app. Haven’t looked at the recipe here. But keep that duality (light meat is always a lower temp than the dark meat... though you could go 140 for maybe 12h on the light and 24 on the dark for tender steaky dark).

        Comment

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