New cooking methods ... sous vide

[frozenchief]

I'm thinking of doing the turkey sous vide for Thanksgiving this year. Anybody done this?

I've read a bit and the recommended way is to carve the turkey ahead of time. Tie the breasts together in a roll and cook the skin separately. Certainly sounds doable and if it is anything like chicken breasts I sous vide it would turn out really well. If someone has done this and has any tips, suggestions, cooking times, whatever, please post them. And if this works out, I'll post about the results.

[In58men]

Originally Posted by frozenchief

I'm thinking of doing the turkey sous vide for Thanksgiving this year. Anybody done this?

I've read a bit and the recommended way is to carve the turkey ahead of time. Tie the breasts together in a roll and cook the skin separately. Certainly sounds doable and if it is anything like chicken breasts I sous vide it would turn out really well. If someone has done this and has any tips, suggestions, cooking times, whatever, please post them. And if this works out, I'll post about the results.

A turkey? I'm far from a sous vide expert, but that would seem like a pain in the ass. Would the water evaporate?

[frozenchief]

Originally Posted by Inmem58

A turkey? I'm far from a sous vide expert, but that would seem like a pain in the ass. Would the water evaporate?

You don't do the turkey whole. Carve the turkey, separating the breasts, thighs, wings and legs into separate parts. Remove as much skin as possible. Season and package the thighs, wings and legs for sous vide. Season the breast portions and place them with the large end of each breast portion next to the small end of the other breast portion. Tie the breast portions to make a 'roll' and sous vide the roll.

Once this is done you can either sear the turkey portions or smoke them. I haven't decided which I will do yet.

For skin, I read to put parchment paper on a cooking sheet. spread the skin over the parchment paper and put another piece of parchment paper over the skin. Put another cooking sheet on to weigh it down. Cook at 350 and it will crisp the skin.

But I figure you're going to carve the turkey anyway. I always present the various pieces on a platter. This gives me the carcass ahead of time so I can roast it and use it for stock for my sauce. I can also better season the turkey parts and the sous vide will make them moist.

[Fire Me Boy!]

Originally Posted by frozenchief

I'm thinking of doing the turkey sous vide for Thanksgiving this year. Anybody done this?

I've read a bit and the recommended way is to carve the turkey ahead of time. Tie the breasts together in a roll and cook the skin separately. Certainly sounds doable and if it is anything like chicken breasts I sous vide it would turn out really well. If someone has done this and has any tips, suggestions, cooking times, whatever, please post them. And if this works out, I'll post about the results.

Never done it, but expect 145-150 for 4-6 hours would be plenty to cook without denaturing the protein. I've done the skin like you suggest, and it's great that way.

[mikeyis4dcats.]

Originally Posted by frozenchief

I'm thinking of doing the turkey sous vide for Thanksgiving this year. Anybody done this?

I've read a bit and the recommended way is to carve the turkey ahead of time. Tie the breasts together in a roll and cook the skin separately. Certainly sounds doable and if it is anything like chicken breasts I sous vide it would turn out really well. If someone has done this and has any tips, suggestions, cooking times, whatever, please post them. And if this works out, I'll post about the results.

I did my turkey sous vide, following the Chep Steps plan. Turned out great.