Sous Vide Turkey for Thanksgiving

[DWCowles]

I have no comment on this subject but welcome to the pit.

[hogdog6]

Troutman IMHO. you got it right

[Troutman]

I’m a bit confused (which is par for the course), why are you keeping it a long time on your Weber? Are you trying to pick up as much smoke as possible after the bath?

Heres a strategy you might consider. Go ahead and smoke your bird whole first. When meat is cold and raw it takes on the most smoke. Take it up to about 140*. Then cut it up, bag it and into the SV in batches.

Final step is to crank up the heat and do a final crisping of the skin and warm the meat. We call it QVQ. Give it a try, best turkey ever

Oh and welcome to the Pit !!

[mountainsmoker]

Rosie first welcome to the Pit from the mountains of NC, hope you become a whole member. Now to the turkey. How high have you SV'd your turkey to the safe 165 temp. If so them I would get your Weber up to 300 and place the turkey on the grill. An hour to warm up the bird and crisp the skin should be enough. I hate soggy skin. LOL Once it gets back to 165 in the thigh and breast you can take it off and tent it the crisp skin should stay crisp for a while I have found up to an hour and the turkey will stay safe also.

[RonB]

Exact time depends on the size of the turkey, but since it's already cooked, I'd pull it on the low side - maybe 150? However, I'd be concerned about the skin. I cook poultry hot and fast so the skin will crisp. I can't see that happening at 250.

[Rosie]

I will not be able to fit the entire turkey parts in my pot - so I will be cooking them in two batches - dark, then light. I will place the first batch in the frig while the second is cooking. Then I plan to smoke/grill the turkey on the Weber. How long can I keep the meat smoking at a low temp (250??) in the Weber without overcooking? I have been following the recipe for Weber'ed turkey on this website for years and now want to try something different, but keep that great smoked taste!