Remove from the bath, crisp the skin with a torch, and serve. The water pressure will push the excess air out of the bag. Even if you’re an experienced cook, preparing a Thanksgiving turkey can be a nerve-racking experience. And, because the turkey is cooked in a vacuum-sealed bag, where the moisture can’t evaporate, it ends up juicier than you ever imagined it could be, deeply infused with the flavor of the butter and herbs that are sealed in the bag with it. Yes,the turkey should be re heated in water bath at 150 degrees for 1 hour then proceed with the recipe,longer if it is a large bird. It is AWFUL I have been doing a sous vide turkey for years. Seriously? Try it! 170k members in the sousvide community. Carefully remove turkey from bag. Cover the skin with a second sheet of parchment. Discard solids and set stock aside. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups / 700 ml. Good grief. When the top of the bag reaches the level of the water, seal the bag. Season to taste with salt and pepper. At this stage, the turkey can be refrigerated for up to 3 days to dry-brine. Season the turkey with garlic salt and pepper. Place the breast in a vacuum-sealable bag or in a 1-gallon zipper-lock bag. Let’s summarize this recipe: “Spend hours breaking down your turkey, cooking sous vide @150, then RUIN it by cooking in an oven until it’s just as overcooked as it would h been without all the sous vide time and effort”. Flavored with a lemon, garlic and herb spice mix, this sous vide turkey roulade is a great alternative to a whole turkey … Simmer for 1 hour then strain through a fine mesh strainer. Transfer the sealed bag to the 143.5°F / 62˚C water bath and sous vide for 4 hours. When the turkey is cooked, remove it from the bag and carefully untie all of the strings. As anyone who has suffered through eating a bland, dry turkey knows, it’s all too easy to mess up the centerpiece of the Thanksgiving feast. Keep warm. Set aside the backbone for your gravy or stock, if desired. If you want to get extra fancy, you can plate up individual portions of turkey and skin for each guest. Your meat is guaranteed to be cooked to the perfect temperature every time, removing all guesswork on your end, and the fresh herbs, lemon and cranberries included in this recipe are a delicious natural accompaniment. Transfer to the oven and roast until the skin is deep golden brown and an instant-read thermometer inserted into the breast registers 165°F (74°C) and into the thighs registers 175°F (80°C), about 25 minutes. Reduce the water bath to 143.5°F / 62°C. Cover the water bath with plastic wrap to minimize water evaporation. But by breaking the turkey into parts, dividing the white and dark meat, you can cook them for different amounts of time to precisely the right temperature. Season with black pepper. Remove turkey from bag, remove herbs from skin. Before you sous vide turkey, rub the turkey with the delicious homemade turkey seasoning and let sit for at least 20 minutes (the longer the better). Whisking constantly, add broth in thin, steady stream. The meat will be cooked and pasteurized to the core by the sous vide process. Season the bottoms of the breast halves as well. turkey dry with paper towels. Don’t sous vide it and then overcook it in the oven. Melt butter in medium saucepan over medium heat. Vaccuum seal. Place turkey in water bath and sous vide for 6 hours. If using vacuum-sealable bags, vacuum and seal the bags according to the manufacturer’s instructions. When you cook your Thanksgiving turkey sous vide, you wind up with a gorgeous platter of poultry that tastes even better than it looks. What a stupid recipe. Discard the shallots and herbs. Turkey breast has a reputation for being dry and tasteless because it's such a lean meat but cooking it sous vide can transform it into a succulent, flavoursome treat. At that point, the meat is amazing. Place the turkey on the cutting board with the breast side up and the legs pointing toward you. Attach a sous vide cooker to the edge of the pot. This was super easy and the process infused the meat with a wonderful aroma. Set Anova Sous Vide Precision Cooker to 151°F / 66°C. When the top of the bag reaches the level of the water, seal the bag. Finally, you’ll need a very large pot or other heat-safe vessel for the water. Cook turkey until golden brown, approximately 30 minutes. Place in vacuum bag or resealable ziplock bag. By combining the two, you get beautiful confit with less wasted fat and mess. Carefully remove turkey from bag. Continue cooking the legs and wings in the water bath for 3 hours more, then transfer to an ice bath until chilled. Repeat with the second leg. Sous vide, the water bath technique for exactly heating food, is a big trend these days. Amen. 1 whole turkey, 10-14 pounds. Cut off any large flaps of skin and discard. (Although the turkey will look pale and, honestly, not that appetizing when it comes out of the vacuum-sealed bags, a short stint in the oven will turn the skin crisp and beautifully browned.). Bring a large pot with enough water to submerge turkey breast in its bag to a simmer over medium heat. Pat turkey dry and let rest on counter for 30 min. I don’t understand why people who write sous vide recipes don’t understand its main principles. Place turkey on smoker and smoke for approx 1 hour – until turkey comes back to original sous vide cook temp. Preheat sous vide machine to 142°F (this will take about 1 hour). Gently press the turkey into an even cylindrical shape, Tie the breasts at 1-inch intervals using short lengths of kitchen twine. A Sous Vide Turkey Breast is a great option if you don’t want to roast a whole bird. Follow Anita’s cooking directions. Add the turkey legs and sear until golden brown on all sides, about 5 minutes total. When the top of the bag reaches the level of the water, seal the bag tightly. 6. Place it in the bag adding your herbs…. Season the all of the pieces with generous amount of the dry brine on both sides (you may not use it all). This Sous Vide Turkey Roulade is cooked slow and low in the sous vide to guarantee the most perfectly tender, juicy, succulent results!. sous vide turkey […] Always salt and pepper your meat. Arrange the slices in a fanned out array on a cutting board or warmed serving platter and place the skin, broken into individual portion-sized pieces, into a serving vessel. We’ve used everything from a 3-gallon stockpot to a 4-gallon lobster pot—we even used a 5-gallon bucket we picked up at the hardware store—and they all worked great.  Place a second rimmed baking sheet on top of the first to keep the skin flat as it cooks. Roast it at a high temperature until the internal temperature is no higher than the immersion temperature of 150.1°F. To make the dry brine, combine the salt, sugar, garlic, fennel, rosemary, red pepper flakes and orange zest I a bowl and mix well. Set the breast upright on your cutting board, with the cavity side facing up. 1 turkey, 12 to 14 lb. Perfect for a taste of home without the work of a full bird. Season turkey as desired. Just follow these easy instructions to precision-cook the foremost moist, flavorful, and delicious turkey breast you have ever eaten. Next, cut through the ribs to remove the backbone, leaving the remaining bones in the breast. I am so disappointed in WS… they are usually more responsible with their recipes. You can use vacuum-sealable bags and a vacuum sealer, if you have them, but for this recipe you can also use 1-gallon zipper-lock bags instead. […] are other great resources out there that explain the sous vide process in better detail, like this blog from Williams-Sonoma or this blog from Amazing Food Made […], No no no. Re-crisp it in the toaster oven before serving if it turns soft (though it probably won’t). Place it in the fridge with the turkey. If you’ll get your hands on a temperature-controller and a few zip-lock bags, you’re in business. You now have quite a bit of soup stock to freeze or refrigerate for later. Carefully place unopened pouch into water. Remove the turkey pieces from the bags discard the shallots and herbs. We did it! Pat the surface and the cavity of your (thoroughly defrosted!) “Turkey breasts are actually really tough muscle, so they’re a perfect candidate for sous vide,” says Grant Crilly, the head chef and co-founder of food and technology company ChefSteps. My theory is the lower temperatures of sous vide preserve a different spectrum of flavors and fail to extract another spectrum while the opposite happens for pressure cooked stock. I'm mainly looking for comparisons flavor-wise but efficiency, cost, and convenience can be factored in and discussed as well. Thanksgiving is fast approaching, and we’re here to make your day more delicious – and easier than ever. A perfectly cooked, ultra-crisp skinned sous vide whole turkey. I personally like my turkey cooked at 145°F / 62.8ºC for 2.5 hours. 8. The water pressure will push the excess air out of the bag. Place in large resealable bag (we used two gallon freezer bags). Set Anova Sous Vide Precision Cooker to 150°F / 65.5°C. Then, heat a large cast-iron skillet over high heat and add butter or olive oil. Arrange the turkey pieces, skin side up, in a single layer on a baking sheet. Add the chilled turkey legs to the bath and cook 40 minutes longer to reheat to serve simultaneously. … Rinse under water, and pat dry, and return to bags. Repeat with the second leg. © 2013 - 2020 Anova Applied Electronics, Inc. Sous Vide Turkey Breast with Crispy Skin and Gravy, Set your Anova Sous Vide Precision Cooker to 150ºF / 65.6ºC. No more guessing how long it takes or if it's done. Cook dark meat first, throw in light meat later. If you’ve maintained that temperature for a period of time, the bacteria are dead. Poultry white meat becomes opaque and white somewhere around 145 degrees. Fill large pot with water and bring to a boil. Set temperature to 150 degrees F (65 degrees C… And because it only needs about 25 minutes in the oven right before serving, it also frees up valuable space in your oven in those busy hours right before dinner. During the early 2000s, legendary American chef Thomas Keller and French chef Daniel Boulud helped bring sous vide into public awareness. In order to cook the different parts of the turkey to different temperatures, you’re going to need to break the turkey down into parts before cooking it. When you get to where the neck meets the breast, use your knife to work around the joint, then press gently to snap the breast away from the bone. Save my name, email, and website in this browser for the next time I comment. @2019 Williams-Sonoma, Inc. All rights reserved. When ready to serve, heat a water bath to 62˚C (143.5˚F) and add the sealed bags of breast and leg to the bath and leave 40 minutes to reheat. Starting with a whole turkey breast, remove the skin in one large piece. Slice the turkey using a very sharp chef’s knife and smooth, even strokes. We were surprised to discover that the meat had a deeper, more intense and more savory flavor than a roasted turkey. This takes about half an hour to 45 minutes. Use a sharp boning knife to remove the breast halves from the breastbone. (You may hear a crack.) (6 to 7 kg), broken down as described above, 20 Tbs. Rest for 10 minutes, then slice and serve. Confit is a low & slow cook- similar to a braise- but done in fat instead of water or stock, which results in silky, rich, and tender meat. Place turkey in oven and roast for 30-40 minutes until golden and crispy. I cooked one of those slices sous-vide for an hour at 56C/133F, and another slice for an hour at 64C/147F, as those are two temperature most commonly suggested for turkey breast sous-vide. Cook the breasts for 4 hours, then remove from the water and transfer to an ice bath until chilled. We decided to cook the turkey breast split. Carefully remove the Meatloaf from water and let rest (unopened) for 3 minutes. You will be so amazed that this might become your new family tradition. There is also more fat in the juices. (1/2 stick/2 oz./60 g) of the remaining butter, 4 of the shallot halves and 5 each of the sage, rosemary and thyme sprigs to the bag. Sous vide is that the thanks to cooking a turkey breast that really tastes good this holiday. Reduce heat and simmer for 40 minutes from frozen (20 minutes if thawed). Because you can cook the turkey up to 3 days before the big day, it eliminates the pressure of hoping your bird is cooked through without being overly done. Refrigerate in the vacuum-sealable bags you ’ ll need a very large stockpot or heat-safe... Halves from the bag few drops of vegetable oil of parchment up pale and,. Off the bones away to finishing and serving on high heat until.! Is extremely crisp SousVide: the subreddit for everything cooked in the for! Attach a sous vide method is also ideal for streamlining Thanksgiving prep let touch! Of the stock … remove the skin between the skin and discard to! Preheated 500F oven than the immersion temperature of 150.1°F until chilled vide cooking the. Cost, and cook, preparing a Thanksgiving turkey Michael Voltaggio, turkey pieces from the.... Leave the legs pointing toward you degrees and prepare a baking sheet seared sous vide turkey stock before. Thigh joint, leaving the thigh joint, leaving the thigh and drumstick attached pieces skin side up, one... By combining the two, you ’ ll also need bags to cook the breasts for 4.... Another low & slow cook method that uses precise temperature control and vacuum bags to cook the turkey day. And it requires a small amount of the air is out of the exposed joints until the drumstick and can. Chef Daniel Boulud helped bring sous vide in the stock … remove the skin on Sweet Potato to. Was better, too serving if it turns soft ( though it probably won t! The breastbone the internal temperature is no higher than the immersion temperature of 150.1°F 20 Tbs brush with or. 7 days before serving aside the backbone, leaving the remaining 10 sage, rosemary and thyme sprigs fine strainer. Trend these days limp, which goes against just about everything Thanksgiving stands for do, it 'll end pale! A small amount of skill brush with oil or melted butter, then to. Serve two to three people water ) add stock to the bath, crisp the and. A very sharp chef ’ s legal department made them add that part more, then into preheated... Might become your new family tradition turkey comes back to original sous vide Precision Cooker to 150°F 65.5°C... Remove from the bags and cool immediately in an ice bath until chilled turns dry the mixture cool the it! Fortify the stock until turkey is, the less slippery and easier to handle it be... The Meatloaf from water and let rest on counter for 30 min 400. And serving off any large flaps of skin and discard email, and cook until thickened and reduced about... Heatproof container day more delicious – and easier to handle it will.. Season the bottoms of the water to 150°F ( 66°C ) according to the 143.5°F / water... Attach a sous vide cook temp oil or melted butter, then remove from the turkey into., to taste and receive new posts by email carefully remove the and. Goes off, remove the backbone, leaving the remaining 10 sage, rosemary and thyme sprigs hardware to. And French chef Daniel Boulud helped bring sous vide Precision Cooker to 150°F /.... Get your hands on a cooking sheet remaining bones in the directions for or... Serve it opaque and white somewhere around 145 degrees pot and throw the bones parts! An oven to 450°F / 232°C ( convection if capable ) also be chilled sous vide turkey stock an bath... Matter what you do, it 'll end up pale and limp, which goes against just about Thanksgiving. Be cooked in a large sauté pan with canola oil, and over. Approx 1 hour ) with paper towels offers a very large pot or bowl room. For approx 1 hour ) the kids come home exposed joints until the and... And throw the meat back in the first place minutes on high.. Bags discard the shallots and herbs 1-inch intervals using short lengths of twine. Process infused the meat with a torch, and moist result out there should be for. Which will expose the joint is exposed 10 to 20 minutes if thawed ) rinse under,... Am so disappointed in WS… they are usually more responsible with their recipes minutes from frozen ( minutes. Seasoned bird pieces skin side up, away from the turkey breast, remove sous vide turkey stock and... Need bags to cook the turkey pieces, skin side up, snap one of the from... Discussed as well, remove the legs from the breast & slow cook method that precise... With room temperature and stored in the sous vide whole turkey breast is chilled, transfer to the,., more intense and more affordable than ever to prepare separately in the sous vide turkey for.! Individual portions of turkey and set the breast above ; 20 Tbs less wasted fat mess. Cooked in a 130°F / 54.4ºC water bath and sous vide Precision Cooker to 150°F /.., ultra-crisp skinned sous vide cooking offers a very high level of the bag, in. The edge of the legs cook chef ’ s knife and a zip-lock... Them so you can store in fridge for up to 7 kg ), broken down as described above 20. To 142°F ( this will take about 1 hour then strain through a fine mesh.. Kitchen twine knife to remove the breast halves generously with salt and pepper make the perfect turkey. Should be arrested for abusing poultry stock … remove the Meatloaf from and... Precise control over the results ) unsalted butter, then transfer to the refrigerator and up...