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Turkey Sous Vide
 Moderated by: Vargr, shadowcat-x, boojum
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 Posted: Tue Nov 20th, 2018 05:34 pm
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Vargr
Vargr


Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
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The first of a couple Turkey recipes for the Thanksgiving Holiday. This one needs a Sous Vide appliance to do it right. Then next one just needs an oven.

Let Vrghr get this out up front: This is the absolute BEST turkey breast meat Vrghr has ever eaten!

So tender you can cut it with a plastic picnic fork! Totally juicy! Rich turkey flavor, succulent, perfect!

Vrghr found the original recipe on line here: " https://www.chefsteps.com/activitie.....est-feast-ever "

And their "best feast ever" for once wasn't just hyperbole.

Not to mention, this was utterly simple, avoided taking up the oven on the oven's busiest day, and only needs literally minutes of the cook's time to prepare.

Note - it does need nearly a day to cook! But you only need to attend it for a few minutes during that time.

And, for folks serving just a couple, you can get the identical results with a separate split turkey breast and a leg/thigh portion commonly found in markets around holiday time. So no need to buy a whole bird and deal with parting it out!

You WILL need a sous vide appliance and a pot or basin large enough to hold all the turkey portions.

Here's how to do it...

(Wuff will give the easy, single breast and single leg/thigh portion. That'll feed 3-4 folks. Ramp up the portions as needed.)

Ingredients
1 split turkey breast (or part out and de-bone the breasts off a full turkey)
1 leg-thigh portion
Spices to taste: Poultry seasoning, seasoned salt, ground black pepper, granulated garlic, etc.

Sous vide with basin, and 2 ea 1-gal zip-top bags.

Directions:
Dust both sides of the turkey portions with poultry seasoning, salt, pepper, and garlic. Place the white and dark meat in separate zip-top bags. Seal, and refrigerate until the day before "feast day"

Plan your timing: the dark meat is going to need 12 hours, the white meat 10-14 more. It's variable, so you can hit your timing right when you're ready to eat.

About 24 hours prior to meal time:
Set the Sous Vide to 155 degrees. Add the dark meat. Cover the pot/basin with foil, lid, or cling wrap to reduce evaporation. Walk away and let the dark meat cook for 12 hours.

Reduce the water temperature to 131. Add the white meat (leave the dark meat in the water to stay warm). Cover the pot/basin with foil, lid, or cling wrap to reduce evaporation. Walk away and let the white meat cook for 10-14 hours.

At meal time, remove the turkey from the bags. Save the juice to make gravy is you wish.

Pat the turkey dry. Now, you need to add some color. You can put them in the oven and broil about 4 inches from the heat, put them in a fry pan with about 1/4 inch of oil and quick fry on both side, take them out to the grill over high heat and roast them for about 2-3 minutes, or hit them with a flame/torch, etc.

Bring the seared turkey to a platter, carve, and serve.

!!DEVOUR!!



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