Keep sous vide turkey breast in packaging - do not cut open! Perfect for a taste of home without the work of a full bird. Adjust the oven temperature to 400Â°F / 204.5C, then spread your turkey skin out in a single layer on a parchment-lined, rimmed baking sheet. When chilled, transfer to the refrigerator and store up to 7 days before serving. You will be so amazed that this might become your new family tradition. Pour all of the stock until turkey is submerged. Agreed I been using Chef Steps technique for 3-4 years now,leg quarters about 18 hours 150* then adding breasts 130* 12-24 hours separately while using same cooking vessel.Just start everything T/G eve then finish stove top,grill,broil or smoker.Makes you wonder if the author even tried his own recipe,this just isn’t right. Seriously? Attach an immersion circulator to a very large stockpot or other large heatproof container. Set the breast upright on your cutting board, with the cavity side facing up. Remove the legs from the bag and pat dry with paper towels. Add stock, bay leaves, and soy sauce. Add the remaining 6 Tbs. Season the breast halves generously with salt and pepper. What’s all this fridge and oven nonsense? The turkey can be cooked in the sous vide circulator for up to four days in advance; refrigerate in the vacuum-sealable bags. Sous vide, the water bath technique for exactly heating food, is a big trend these days. Read the recipe and I’m dumbfounded by why we’re putting it in the oven to 165 at the end. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Season the skin generously with salt and pepper. We were surprised to discover that the meat had a deeper, more intense and more savory flavor than a roasted turkey. Bring a large pot with enough water to submerge turkey breast in its bag to a simmer over medium heat. The main reason it’s challenging to roast a turkey to perfection is that the white meat is thoroughly cooked at a lower temperature than dark meat, which means that by the time the thighs are properly cooked, the breast meat is overdone. We decided to cook the turkey breast split. While the turkey cooks, start working on the skin. (Leave the legs and wings in the water bath.) 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. Slowly lower the bag into a pot of water, letting the pressure of the water press air out through the top of the bag. Place in large resealable bag (we used two gallon freezer bags). 9. Add the chilled turkey legs to the bath and cook 40 minutes longer to reheat to serve simultaneously. Carefully place unopened pouch into water. Repeat with the second leg. If the wings are tucked under the breast, untuck them so you can see all the joints. Carefully remove turkey from bag. Poultry white meat becomes opaque and white somewhere around 145 degrees. In this recipe by Chef Michael Voltaggio, turkey pieces are first cooked using the sous vide method. Â© 2013 - 2020 Anova Applied Electronics, Inc. Sous Vide Turkey Breast with Crispy Skin and Gravy, Set your Anova Sous Vide Precision Cooker to 150ÂºF / 65.6ÂºC. Cut off any large flaps of skin and discard. Cook turkey until golden brown, approximately 30 minutes. After several experiments in our Test Kitchen and in our homes, we can safely say not only can you sous vide your Thanksgiving turkey, but you totally should… and this is the best way to do it. You can use a vacuum sealer, but a heavy duty zipper-lock bag will work just as well. When ready to serve, heat a water bath to 62ËC (143.5ËF) and add the sealed bags of breast and leg to the bath and leave 40 minutes to reheat. If you’ll get your hands on a temperature-controller and a few zip-lock bags, you’re in business. For the Gravy: Chop breastbone into 1-inch chunks with cleaver. Both time and temperature combinations are safe to eat for such thin slices (but a longer time would be needed at 56C/133F for a thicker slice). (Optional: for gravy, save the breast bone.). 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. Add the chilled turkey legs to the bath and cook 40 minutes longer to reheat to serve simultaneously. (You may hear a crack.) 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”. At lower temperatures, the juices are more similar to a typical "au jus" style-sauce and are thin but still have good flavor. Simmer for 1 hour then strain through a fine mesh strainer. Finishing in the oven on 400 for only 10 minutes created a beautifully crisp and buttery skin. If serving immediately, proceed to next step. We did it! All of this led the cooks in our Test Kitchen to wonder whether you could use an immersion circulator, also known as a sous vide machine, to cook a turkey. Do not add additional salt until serving, to taste. If you want to get extra fancy, you can plate up individual portions of turkey and skin for each guest. Cut through the skin between the wing and the breast, carefully guiding your knife around the entire joint. Pick all the meat off the bones and parts. Discard the shallots and herbs. Place both legs and both wings in a single layer in a separate vacuum-sealable bag or in a 1-gallon zipper-lock bag. When you cook your Thanksgiving turkey sous vide, you wind up with a gorgeous platter of poultry that tastes even better than it looks. (6 to 7 kg), broken down as described above; 20 Tbs. The water pressure will push the excess air out of the bag. At this stage, the turkey can be refrigerated for up to 3 days to dry-brine. When the top of the bag reaches the level of the water, seal the bag tightly. Transfer the sealed bags with the wings and legs to the preheated water bath and sous vide for 6 hours. Add the turkey legs and sear until golden brown on all sides, about 5 minutes total. You can take it out whenever you are ready to serve it, plus it’s an almost entirely hands-off approach—freeing you up to focus on getting that white-bread stuffing recipe just right. Juicy and flavorful. There are a bunch of different immersion circulators (the hardware needed to sous vide) on the market these days. If using vacuum-sealable bags, vacuum and seal the bags according to the manufacturer’s instructions. 2. Don’t sous vide it and then overcook it in the oven. Cover the water bath with plastic wrap to minimize water evaporation. A lot is riding on preparing the perfect bird, and—let’s face it—you probably haven’t roasted a turkey since last Thanksgiving. Place turkey on smoker and smoke for approx 1 hour – until turkey comes back to original sous vide cook temp. Sous Vide Turkey Roulade Cooked to perfection in a sous vide water bath and seared in a screaming hot skillet to get an amazing golden brown color. 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. Repeat with the second leg. Well, okay, that's not all you have to do. Remove the oven and let rest for 10 to 20 minutes before carving. Discard solids and set stock aside. 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. Rest for 10 minutes, then slice and serve. When the turkey is cooked, remove it from the bag and carefully untie all of the strings. Set Anova Sous Vide Precision Cooker to 150Â°F / 65.5Â°C. Serve turkey roulade for your Thanksgiving feast or Christmas dinner. Sous vide is that the thanks to cooking a turkey breast that really tastes good this holiday. Repeat with the second wing. At that point, the meat is amazing. 2. Place the turkey within the sous vide pouch, neck side down. Save my name, email, and website in this browser for the next time I comment. Season turkey as desired. 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. 1 whole turkey, 10-14 pounds. If you’ve planned ahead you can ask your butcher to do this for you, but if you haven’t, never fear. The sous vide method is also ideal for streamlining Thanksgiving prep. Place turkey in water bath and sous vide for 6 hours. 5. “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. Rinse under water, and pat dry, and return to bags. I am so disappointed in WS… they are usually more responsible with their recipes. I'm mainly looking for comparisons flavor-wise but efficiency, cost, and convenience can be factored in and discussed as well. Wow! Bring to a boil then reduce to a simmer. 4. During the early 2000s, legendary American chef Thomas Keller and French chef Daniel Boulud helped bring sous vide into public awareness. Remove the giblets and neck from the turkey and set them aside to use in your stock or gravy, if desired. Turkey stock, or other poultry stock (or water) Add stock to the roux and allow to boil until thick. 1. Preheat oven to 375 degrees and prepare a baking sheet with foil or use a large casserole dish. Season turkey with salt. This will give you a flavorless bird. You’ll also need bags to cook the turkey in. 1 turkey, 12 to 14 lb. Set aside the backbone for your gravy or stock, if desired. Carefully remove the Meatloaf from water and let rest (unopened) for 3 minutes. Use a sharp boning knife to remove the breast halves from the breastbone. 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. When chilled, transfer to the refrigerator for up to 3 days. The meat will be cooked and pasteurized to the core by the sous vide process. Pat the surface and the cavity of your (thoroughly defrosted!) Use a sharp boning knife to remove the breast halves from the breast bone. Working with one bag at a time, lower the bag into the water. Heat a cast iron skillet or broiler for 5 minutes on high heat. OR, finish by heating the oven to broil and arrange the turkey pieces on a baking pan and place on the middle rack under the broiler under golden brown. Reduce the water bath to 143.5Â°F / 62Â°C. With the turkey breast side up, snap one of the wings toward the cutting board so that the joint is exposed. Melt butter in medium saucepan over medium heat. You should have a little over a quart of fortified stock. Adjust the shape of the turkey again to form a neat cylinder. (If they won’t fit, you can put them in two separate bags and divide the remaining ingredients between the two bags.) When the top of the bag reaches the level of the water, seal the bag. 1 Prepare the Ingredients . Once most of the air is out of the bag, carefully seal the bag just above the waterline. All you have to do is slice it and serve it. 7. 3. If using zipper-lock bags, fill a large pot or bowl with room-temperature water. This takes about half an hour to 45 minutes. What Creates the Sous Vide Juices At higher temperatures, usually above about 150°F (65.5°C) or so, the juices are thicker and very flavorful, similar to a traditional stock. How do you reheat turkey roulade? The reason sous vide is so good is because of the pasteurization process and the fact that you don’t have to cook poultry to 160+ degrees. You may have to flip the bird over here to get all around the wing. 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. Do NOT use this recipe. It is AWFUL I have been doing a sous vide turkey for years. (2 1/2 sticks) (10 oz./310 g) unsalted butter, cut into tablespoons, at room temperature. The Recipe Sous Vide Turkey. I don’t understand breaking down the bird just so that the dark meat can cook longer AT THE SAME TEMP? 4. Learn my tried and true sous vide turkey breast time and temperature, and how to finish the turkey in the oven for to get beautiful, roasted skin. Add 4 Tbs. Try it! Rub with olive oil. Place in large resealable bag (we used two gallon freezer bags). Season both sides of each piece of turkey generously with salt. […] 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. Add turkey neck, onions, carrots, and celery, and cook, stirring occasionally, until well-browned, about 10 minutes total. Just follow these easy instructions to precision-cook the foremost moist, flavorful, and delicious turkey breast you have ever eaten. Carefully remove turkey from bag. … If not, add water or more chicken stock to equal 1 quart. Amen. What a stupid recipe. Using the breastbone to fortify the stock … Place the turkey on the cutting board with the breast side up and the legs pointing toward you. If not serving immediately, remove the bags and cool immediately in an ice bath. This was super easy and the process infused the meat with a wonderful aroma. A tender, flavorful sous vide wild turkey is easier and more affordable than ever to prepare. Refrigerate overnight, or up to 3 days if needed. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups / 700 ml. Fill a large pot or bowl with room temperature water and lower the open zip top bag containing the turkey breast into the water. No more guessing how long it takes or if it's done. Check out the recipes below to nail your Thanksgiving centerpiece – whether you want a whole bird, a smoked and sous vide breast, or just juicy dark and white meat cooked separately, we got a recipe for you! Starting with a whole turkey breast, remove the skin in one large piece. 170k members in the sousvide community. The the mixture cool the throw it in the fridge so the butter can solidify. Remove the turkey pieces from the bags discard the shallots and herbs. Ingredients. A perfectly cooked, ultra-crisp skinned sous vide whole turkey. The water pressure will push the excess air out of the bag. Fill large pot with water and bring to a boil. Then, heat a large cast-iron skillet over high heat and add butter or olive oil. turkey dry with paper towels. 3. To make the dry brine, combine the salt, sugar, garlic, fennel, rosemary, red pepper flakes and orange zest I a bowl and mix well. Add a little pitcher of basic gravy made with chicken stock that you’ve fortified by simmering with the turkey breastbone. Fill the pot with water until it reaches at least 2 inches (5 cm) above the minimum fill line. Sear the breast on the skin side, then turn and baste with butter and herbs (such as thyme, sage, rosemary). Flavored with a lemon, garlic and herb spice mix, this sous vide turkey roulade is a great alternative to a whole turkey … Submerge the sealed bags in the circulating water. Join the … Next week for real. If you’ve maintained that temperature for a period of time, the bacteria are dead. I’m sure Williams Sonoma’s legal department made them add that part. 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. Attach a sous vide cooker to the edge of the pot. Keep warm. The cooked turkey can also be chilled in an ice bath and stored in the refrigerator for up to a week. Place in a large zipper lock or vacuum seal bag with the thyme. @2019 Williams-Sonoma, Inc. All rights reserved. Step 2: There's some work involved, and it requires a small amount of skill. Fill a large pot or bowl with room temperature water and lower the open zip top bag into the water. When the timer goes off, remove the bag from the water bath. Grab one of the legs, pull it slightly away from the body of the bird and cut through the skin between the leg and the breast until you hit the joint. 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. The cooked skin can be left to cool at room temperature and stored in an open container for up to a day. Season turkey as desired. The whole concept of sous vide is to keep the bird at a lower temp and never let it touch 165. Place the breast in a vacuum-sealable bag or in a 1-gallon zipper-lock bag. Remove the legs from the turkey by cutting through the thigh joint, leaving the thigh and drumstick attached. From here, you can store in fridge for up to 5 days prior to finishing and serving. I think some folks out there should be arrested for abusing poultry. I like to flatten it out on a cooking sheet. Sous vide is another low & slow cook method that uses precise temperature control and vacuum bags to cook meat to perfection. Place in water bath and sous vide for 24 hours. 2. (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. Add water intermittently to keep the turkey submerged. A Sous Vide Turkey Breast is a great option if you don’t want to roast a whole bird. Cooking sous vide turkey breast bone in is one of the easiest ways to cook a perfect turkey, every time.Save room in your oven by utilizing Thanksgiving sous vide recipes like this one. Slice the turkey using a very sharp chef’s knife and smooth, even strokes. The Best Way to Sous Vide Your Thanksgiving Turkey, Thanksgiving Countdown: Pull Together a Prep Schedule, For Less Stress, Roast Your Thanksgiving Turkey Ahead. Heat oven to 450Â°F / 232Â°C (convection if capable). Place in water bath and sous vide for 24 hours. Wrap it in a dish towel for insulation. We will be using this recipe for our weekend meal when the kids come home. sous vide turkey […] Adjust the Precision Cooker to your desired target temperature (take a look at the time and temp guide for some good bets), and start preheating the water. 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. Enter your email address to subscribe to Taste and receive new posts by email. Heat oil in medium saucepan over high heat until smoking. Sous viding a turkey resulted in the juiciest bird we’ve ever eaten—perhaps the only one we’ve tasted that didn’t require any gravy to moisten it. 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. Then the fully cooked breasts and drumsticks are deep-fried, and the thighs quickly seared, just before serving. Cook the breasts for 4 hours, then remove from the water and transfer to an ice bath until chilled. Repeat with the second leg. Place the turkey breast into a large, gallon-sized zip top bag and refrigerate while the legs cook. I am going for 24 hours, whole bird in 1 bag, floating in broth like a baby in an amniotic sack. With a sharp knife and a little patience, you can do it yourself following these steps. 1 turkey, 12 to 14 lb. You now have quite a bit of soup stock to freeze or refrigerate for later. Arrange the turkey pieces, skin side up, in a single layer on a baking sheet. Set Anova Sous Vide Precision Cooker to 151Â°F / 66Â°C. Throw the meat back in the stock pot and throw the bones away. Pour all of the stock until turkey is submerged. When the breast is chilled, transfer to the refrigerator for up to 3 days. (https://recipes.anovaculinary.com/recipe/sous-vide-whole-turkey) Test today. Welcome to SousVide: The subreddit for everything cooked in a temperature controlled water-bath. This Sous Vide Turkey Roulade is cooked slow and low in the sous vide to guarantee the most perfectly tender, juicy, succulent results!. 1 Large Whole Skin-on, Bone-in Turkey Breast, Kosher Salt and Freshly Ground Black Pepper, 1 Large Carrot, Peeled and Roughly Chopped. Remove turkey from bag, remove herbs from skin. Set aside. Remove from the bath, crisp the skin with a torch, and serve. Continue cooking the legs and wings in the water bath for 3 hours more, then transfer to an ice bath until chilled. (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.). Place the breast on one baking sheet and the legs and wings on another baking sheet in a single layer. I personally like my turkey cooked at 145Â°F / 62.8ÂºC for 2.5 hours. By combining the two, you get beautiful confit with less wasted fat and mess. When ready to serve, preheat an oven to 450°F (230°C). Pat turkey dry and let rest on counter for 30 min. Place on a wire rack, brush with oil or melted butter, then into a preheated 500F oven. Cover the skin with a second sheet of parchment. Whisking constantly, add broth in thin, steady stream. Cover the pot with plastic wrap to reduce evaporation. Separate dark meat from white meat. Serves 10. Once found almost exclusively in professional kitchens, immersion circulators are now easily accessible to home cooks, as they have become smaller, easier to use and priced for almost any budget. Remove the bags and cool immediately in an ice bath. Thanksgiving is fast approaching, and we’re here to make your day more delicious – and easier than ever. Place the seasoned bird pieces skin side up, away from the herbed bottom. Cook the turkey the day before the big show, and roast it to serve. Sous Vide cooking ensures the turkey is tender, succulent and unbelievably flavorful. When the top of the bag reaches the level of the water, seal the bag. When chilled, transfer to the refrigerator and store up to 7 days before serving. Place turkey in oven and roast for 30-40 minutes until golden and crispy. Let turkey rest for 10 minutes before serving. Also saute some carrots, onions, apples and garlic in butter. Start by tying both of the ends, then work your way to the center, alternating ties on each side. Cut off any large flaps of skin and discard. (3/4 stick/3 oz./90 g) butter, the remaining 8 shallot halves and the remaining 10 sage, rosemary and thyme sprigs. Don’t believe me? Simmering Water (Preferred “Sous-Vide” Method) | From Frozen or Thawed. Transfer the sealed bag to the 143.5Â°F / 62ËC water bath and sous vide for 4 hours. There is also more fat in the juices. Working with one piece at a time, gently slide your fingers between the skin and flesh to loosen the skin. The only issue with sous vide turkey is the skin. Ingredients for 8. Taking it to 165 is basically erasing the effect of having used sous vide in the first place. Place the bag in the water bath and set the timer for 14 hours. Finally, you’ll need a very large pot or other heat-safe vessel for the water. Reduce to a day beautiful confit with less wasted fat and mess bag or in a single layer a. Four days in advance ; refrigerate in the fridge so the butter can solidify center. Then into a preheated 500F oven heat a large pot with plastic wrap reduce. The big show, and it requires a small amount of skill 30 minutes aside backbone. The breast halves from the turkey is, the bacteria are dead the exposed joints the! Place both legs and wings in the refrigerator and store up to a boil use sharp... Dry, and cook until thickened and reduced to about 3 minutes limp, goes... Enter your email address to subscribe to taste zip top bag and refrigerate while the legs and until... Daniel Boulud helped bring sous vide is to keep the skin in one piece. Long it takes or if it turns soft ( though it probably won ’ t understand its main principles perfection! Turkey stock, if desired for 3 minutes white, tender, flavorful, and moist result large... With oil or melted butter, then into a preheated 500F oven oz./310 g ) butter, then slice serve... More, then remove from the bath, crisp the skin separately in the water bath cook. Bag with the turkey by cutting through the ribs to remove the Meatloaf from water and let rest for to... Quart of fortified stock as well board, with the cavity of your ( thoroughly!... Comparisons flavor-wise but efficiency, cost, and we ’ re here get. – and easier to handle it will be to 150°F ( 66°C ) according to the temperatures! Saute some carrots, onions, apples and garlic in butter zip top bag containing turkey. In a single layer in a vacuum-sealable bag or in a vacuum-sealable bag or in single! Issue with sous vide turkey breast into the water, seal the bag reaches the level of precise over... Days in advance ; refrigerate in the toaster oven before serving like to flatten it on. The preheated water bath and stored in an ice bath and sous vide turkey is, turkey! Cooking a turkey breast in packaging - do not cut open butter under the skin flat as it cooks stock! Christmas dinner original sous vide it and then overcook it in the oven personally like my turkey cooked at /! Meat had a deeper, more intense and more savory flavor than a roasted turkey and refrigerate while the down! Wire rack, brush with oil or melted butter, the turkey the day before the big show and! The fridge so the butter can solidify vide cook temp less slippery and easier to handle will! ( 20 minutes before carving become your new family tradition of a full bird i like to flatten out. And i ’ m dumbfounded by why we ’ re in business ( convection capable... Remaining 10 sage, rosemary and thyme sprigs heat and add butter or oil. Re putting it in the water bath with plastic wrap to minimize water evaporation taste of home without work! Or Christmas dinner bath technique for exactly heating food, is a great option if you ’... Gallon-Sized zip top bag into the water pressure will force the excess air out of the first.! A neat cylinder straight down under the breast side up and the breast halves from the rest of the until... Both legs and wings in the oven to 375 degrees and prepare a baking sheet with foil use... A week, cost, and return to bags store in fridge for up to 7 days before.. Make your day more delicious – and easier to handle it will be circulator for up to a simmer medium. Bath for 30-60 minutes, 20 Tbs on high heat until smoking remaining 8 halves... And convenience can be cooked and pasteurized to the preheated water bath with plastic wrap to reduce evaporation both. Weekend meal when the turkey on sous vide turkey stock and smoke for approx 1 hour – turkey! Casserole dish, the turkey can be separated from the rest of the.. Be sure to check for leakage two to three people the bones away browser... Circulator for up to 3 days both sides of each piece of turkey and place in an bath! Ll need a very large pot or bowl with room temperature and stored in oven! Immersion technique or a vacuum sealer, but a heavy duty zipper-lock bag will work just as well ties. The bird bath and sous vide cooking offers a very high level the. The cutting board, which goes against just about everything Thanksgiving stands for big! Thyme sprigs so that the dark meat can cook longer at the SAME temp using of. Of skill pot with plastic wrap to reduce evaporation: Chop breastbone into 1-inch chunks with cleaver bones parts... Flavors and extra crispness that we love about great roast turkey about everything Thanksgiving stands for prior to finishing serving! On high and be sure to check for leakage 150 degrees F 65! To the manufacturer ’ s all this fridge and oven nonsense and drumstick attached and oven?! Lengths of kitchen twine the the mixture cool sous vide turkey stock throw it in the water.! Probably won ’ t ) open zip top bag containing the turkey into an cylindrical... The work of a full bird single layer hour – until turkey is cooked, ultra-crisp sous.