Finishing the Turkey is a snap when I Smoked/BBQ or Grilled the Turkey. I would run the Weber at 225-250˚ƒ and take the internal temp of the Turkey back up to 140-145˚ƒ (White meat) and 150-155˚ƒ (Dark Meat) which usually took about 90 minutes. This created perfect Turkey that was glazed and dark.
Taking everything into consideration I decided on the following. To save time and be more efficient I set the Sous-Vide at 155˚ƒ and cooked the dark meat for 4 hours then lowered it to 140˚ƒ (added cold water) and tossed in the white meat and cooked everything for another 4 hours. To recap: Dark Meat cooked for 4 hours at 155˚ƒ then additional 4 hours at 140˚ƒ. White meat cooked at 140˚ƒ for 4 hours total.
After the Turkey was Sous-Vide it was Cold Shocked (submerged in an Ice-Bath) and refrigerated for a few days.
Before I preceded to the next step I tossed all the bags in the sink and soaked them in warm tap water to bring them up to room temp. The Turkey pieces are big and if you were to fry them Ice-Cold.....well lets just say it's not a good idea.
Remove the Turkey from the vacuumed sealed bags and rinse them under cold water. Pat dry and if you want..... dry off the additional moisture with a small fan.
Before I continue I just have to praise the Better Breader Batter Bowl. If you plan on breading anything this makes your job easy and clean up is a snap. And the silver of course is you don't waste any flour. Toss in some flour give your food a shake and your done. Boom!!!!
I set the oil pretty hot (375˚ƒ) because the Turkey was already cooked through and I was only interested in getting them crunchy and brown.
Review- They came out great. I won't change anything accept maybe the flouring technique and or the spices. I will consider the following next time.
- Maybe use the Ozark Seasoning for the dry-brine.
- Use the Serious eats approach for deep frying chicken.