What makes Thanksgiving 2015 so special that I need to write another post? I refined some of my Sous-Vide techniques and wanted to share. Here are some LINKS to past techniques and Turkeys I have done.
Let's begin....Like everyone else I start with a completely thawed and cleaned Turkey. The next step is crucial so pay close attention. If you want a well seasoned moist bird dry brining is essential. I Dry-Brine all my proteins. Here's what you do. Liberally sprinkle kosher salt all over the Turkey. That means the inside too. You need about 24-36 hours for the salt to be absorbed. This is similar to an equilibrium cure so if you went as long as 48 hours it's not a big deal; just don't go less than 24 hours. Read all about Dry-Brining HERE and HERE. After the Dry-Brining I always rinse the Turkey under cold water. Not a crucial step but rinsing removes the impurities that might have leached to the surface after salting.
If you don't already know how to break down a Turkey look no further than here for your Tutorial. Chefsteps shows you how to break down a Turkey in this VIDEO.
So to recap....if you processed your protein at "X" temp and proceeded to finish using "Y" method the temperature of protein would be elevated beyond the processing temperature. Cold-Shocking will prevent the protein from becoming overcooked during the process of searing using "Y" method.
These are all techniques. If you miss one of these steps the outcome will be different. Let's say I wanted to finish the Turkey in a frying pan instead of an oven or smoker. I would have made sure that the meat was at least at 120˚ƒ before the meat would have hit the pan. Again these are my techniques. This works in the oven too. Just plan ahead.