SV turkey prep

Epicurean Exploits - Food and Recipes
1

Decided to do a SV turkey this year

we’re going to Las Vegas for the actual day so Tuesday I’m doing a
small family dinner with this bird. SV to 160˚ then into a hot pan to color up
the meat.

2

Sous vide! How au courant, mon ami! [welldone.gif]

3

and off we go…

4

Estimated cooking time?

5

3 days…

6

About 3.5 hours
touch more for the leg.

At the 3 hour mark I’m going to take an internal temp (thru the bag) and if it needs more time I’ll re-bag and give it more time.
I was gone for 90 min and the temp of the water bath creeped up to 172˚…
I should be OK

7

and the post sous vide wrap up

nice and tender, and the herbs really gave the otherwise plain turkey a nice hint of thyme and sage.

All the recovered butter was used for the roux (gravy) and to brown the breast after cooking SV.
the jus was added to the gravy as well.

I will do this again.

8

Stove top, or in the oven?

-Al

9

Stovetop in my biggest stockpot (a cheap thin SS version).
My big a$$ burner has a simmer setting and that set to med. kept the almost covered pot at 162˚
no problem… This was super-easy once it got in the bag. Boning out a turkey can be a challenge the first time but it’s not very different from a chicken ( I did a dry run on a chicken a few months ago)

Next time, I’m going to even out the breast meat and try for a nice looking turkey log with a decorative herb center.
I will most likely remove the skin before pounding and then reapply prior to rolling.

10

Thanks, wasn’t sure how well a stove top burner would hold a constant, low temperature.

-Al

11

Thanks for experimenting and reporting the results…with photographic evidence. Fun stuff.