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Sous Vide Turkey for Thanksgiving
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This is a sound strategy. If you want the other Sous Vide advice: start with the end in mind. What is your ultimate plan for the turkey parts?
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Full disclosure: I did not SV turkey last year.
And I probably will not be SVing the T-day turkey this year, either. I have a process on the Grilla that I think yields perfection. Wife agrees.
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You can oven roast. You can smoke. You can fry. You can cook the skin separately. You can sear on the grill. You can baste with hot oil.
If you like crisp skin, I'd either recommend the separation process that Kenji listed, deep fry, or the hot fat baste in the 4th part of Dave Arnold's process.
The point in linking all those articles is that there are a lot of ways to finish it. I've done close proximity smoking, which came out pretty good.
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I think you are missing my question. What do you do after the SV. Do you smoke it? I like a crisp skin. How do you get that? I have seen the seriouseats article before and the chefsteps.
I am not a proponent of SV but do have a SV and do use it on a couple of things. Just not meat. The time needed just doesn't justify it for me. 48-72 hours!! With the meat in a bag. I can get just as tender meat directly on an indirect smoker with moisture introduced and smoke all in one step.Last edited by mountainsmoker; July 25, 2019, 01:43 PM.
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mountainsmoker
Sorry, this is too large for a comment reply.
The problem with sous viding a whole turkey, beyond containment (I could do it with my large cambro), is that I don't want to take the breast above 145 and I don't really want the dark meat and wings below 150.
So, pieces, like so: https://www.chefsteps.com/activities...breasts-thighs
or like so: https://www.chefsteps.com/activities...ate-legs-crown
More than one way to butcher the bird.
I don't like their temps, as 131 poultry is not to my liking.
ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more.
I prefer the temps in these articles:
ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more.
If you want to see a full turkey, fully insane, it's a four part post from a mad scientist:
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You don't need to cook turkey breast to 165° to be safe.
This has been discussed here ad ad nauseam.
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Bkhuna that is your opinion. But if you take the bird off when the breast is 155 and let it rest it will rise to 165 it is a perfectly deliciously piece of meat..
As far as you @iPotkettleblack how do you do you treat your cut up pieces of turkey as I don't know of any SV that can handle a whole turkey.Last edited by mountainsmoker; July 24, 2019, 07:31 PM.
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Serious eats has a pretty good process for SV Turkey. Mix and match with the Ultimate recipe here, and yer gold.
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145 is a perfectly cooked breast, Sous Vide. Taking it to 165 is a recipe for cardboard.
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