It is officially the time of year for Turkey Posts from the look of it!
I have done some research on Sous Vide for turkey this year and have some questions for you experts on here.
I plan on buying hopefully a decent quality turkey from Whole foods, I see they offer some heritage breed so will probably go that way if available!
I will inject or dry brine myself or probably a little of both?
Here is my plan of attack.
Break Turkey into parts Breasts, thighs (deboned) and legs.
Smoke on Camp Chef Pellet Grill Low Smoke setting for an hour or 2
Sous vide Breasts at 140 legs and thighs at 150? This is where I am seeing a lot of different temps and times and wanted most imput on.
Shock in ice bath and refrigerate (will probably do this Sunday before)
Reheat on smoker at 325 to help crisp the skin
Serve and Enjoy the fruits of my labor.
Any thoughts?
I have done some research on Sous Vide for turkey this year and have some questions for you experts on here.
I plan on buying hopefully a decent quality turkey from Whole foods, I see they offer some heritage breed so will probably go that way if available!
I will inject or dry brine myself or probably a little of both?
Here is my plan of attack.
Break Turkey into parts Breasts, thighs (deboned) and legs.
Smoke on Camp Chef Pellet Grill Low Smoke setting for an hour or 2
Sous vide Breasts at 140 legs and thighs at 150? This is where I am seeing a lot of different temps and times and wanted most imput on.
Shock in ice bath and refrigerate (will probably do this Sunday before)
Reheat on smoker at 325 to help crisp the skin
Serve and Enjoy the fruits of my labor.
Any thoughts?
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