A picture is worth a thousand words.
While the Turkey was spending some alone time getting a water bath I used this time and make a Stock. I broke up the bones and proceeded.
A simple stock that I used for homemade gravy.
I was able to purchase a higher quality turkey breast and after doing this several times I have landed on the temp of 140. If you are going to Sear or smoke the breast 140 is the magic number for SV.
I was able to buy the breast bones intact and unfrozen. A huge difference in quality.
Thanksgiving 2015 was a hit! I have made 12 Sous-Vide Turkeys to date. I think I have finally dialed in what I think is the best temp and time; for both the Dark and White meat.
Turkey Breast Sous-Vide at 140˚ƒ for 4 hours is perfect.
Dark meat came out perfect at 150˚ƒ for 6 hours.
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