Turkey is my absolute favorite thing to cook sous vide. This was the 4th year doing the Thanksgiving turkey for the family and once again nothing but compliments on how tender and flavourful every part of the bird was.
This year it was a 22lb bird that I quartered and wet brined for 24 hours before prepping. Dark meat sous vide for 6 hours at 167°F and then the temp was dropped to 135°F and I added the white meat to the same bath and let it all cook for another 18 hours. Once done I patted each section dry and did a thin coating of mayo and crisped up everything under the broiler for about 10 minutes.
Bag drippings for the roasted turkey were added to a stock I made from the bones after the initial quartering for gravy. I also saved the bag drippings from the smoked sections in the freezer to use in a dish later on.
The two preparations were –
Roasted Herb de Provence:
Rubbed with herb de provence, allspice, and pepper
Drybrined in the fridge overnight
Seared both sides on a cast iron pan
Vac sealed dark and white meat separately
Smoked Cajun and Hickory:
Rubbed with pepper, Heath Riles cajun creole garlic butter blend and Meat Church hickory rub
Dry brined in the fridge overnight
Smoked at 200°F for 3 hours.
Vac sealed dark and white meat separately
by Quaggles
5 Comments
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What do you do for the brine?
I started brining many years ago, Alton Brown brine, but my drippings are useless due to the amount of salt I use.
Looks great! I’ve been cooking my Turkey for the last 10 years sous vide. I like the two flavors. I’ve done the same but smoked a breast and leg quarter for an hour or two then sous vide. The only other things I do differently is I cut the wing flats off the breast piece and cook it with the leg. My times and temps are leg quarters 150 for 12 hours then reduce temp to 131 add the breast and cook all together for 12 more hours. Same as you said nothing but compliments and the texture you get SV is in matched.
https://preview.redd.it/z5szpy03qv4g1.jpeg?width=4032&format=pjpg&auto=webp&s=b9154ea053cfee0dd54c1caee68348ce9a91c8e9
I did sous vide last year and it came out great. Tender, flavorful, all around excellent. This year I decided I was going to try smoking it. Big mistake. It wasn’t nearly as good as last year. Next year I’ll be back to sous vide.
Damn, that looks amazing.