Will be doing a sous vide turkey breast for Christmas dinner. 3 lbs. I've never doing any poultry before. What temp, and how long should I sous vide for?
by goodbyek1tty
8 Comments
chigurh_callit
140-145 for 2.5-3 hours. In before I get sou vide in the comments.
Shaun32887
I finished mine the day of in the fryer for a few minutes, and it was outstanding.
Highly recommend.
Hoppy_Smoker
Make sure you brine!
SiMachinist
155F for 3-4 had been my usual, though that’s with a full bird trimmed for sous vide.
FlukeHawkins
Here’s a Serious Eats article about sous vide turkey breast with time/temp recommendations. I’ve used this methodology to great success, and the gravy is excellent too. I can take or leave the skin in this recipe.
I followed a girl’s comment from reddit for Thanksgiving this year and it was SO TENDER AND JUICY.
Salt+pepper 142F for 4hrs then finish on broil or air fryer until golden brown (mine was about 10 mins for two breasts, thighs, and legs.)
Dark meat would be 165F for 12-18hrs
Friends that came over said it was the best turkey they’ve ever had and I will continue to do it this way for the rest of my life. I also used the carcass for turkey stock!
GlindaGoodWitch
145 for 4 hours. Finish in the air fryer. Leave the netting on while bathing. Family loves it every time E.
Purple_Puffer
Just be aware, that picture is of a turkey roast, not breast, which is a white meat/dark meat frankenroulade. Be sure to get the similar looking breasticle product.
8 Comments
140-145 for 2.5-3 hours. In before I get sou vide in the comments.
I finished mine the day of in the fryer for a few minutes, and it was outstanding.
Highly recommend.
Make sure you brine!
155F for 3-4 had been my usual, though that’s with a full bird trimmed for sous vide.
Here’s a Serious Eats article about sous vide turkey breast with time/temp recommendations. I’ve used this methodology to great success, and the gravy is excellent too. I can take or leave the skin in this recipe.
https://www.seriouseats.com/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving
I followed a girl’s comment from reddit for Thanksgiving this year and it was SO TENDER AND JUICY.
Salt+pepper 142F for 4hrs then finish on broil or air fryer until golden brown (mine was about 10 mins for two breasts, thighs, and legs.)
Dark meat would be 165F for 12-18hrs
Friends that came over said it was the best turkey they’ve ever had and I will continue to do it this way for the rest of my life. I also used the carcass for turkey stock!
145 for 4 hours. Finish in the air fryer. Leave the netting on while bathing. Family loves it every time
E.
Just be aware, that picture is of a turkey roast, not breast, which is a white meat/dark meat frankenroulade. Be sure to get the similar looking breasticle product.