Thanks for all the help on the turkey. 145 for 20 hours with the white meat, 155 for 13 hours with the dark. It was delicious!
Thanks for all the help on the turkey. 145 for 20 hours with the white meat, 155 for 13 hours with the dark. It was delicious!
by 2PhatCC
7 Comments
BetrayedMilk
That seems like a very long time, especially for the leaner cuts. How was the texture?
TactLacker710
Did you cook them at different times or did you have two circulators? Was the sear worth it since a lot of people don’t really eat Turkey skin, at least in my family?
kikazztknmz
I did 3 hours for turkey breast a couple times and it was amazing. 20 hours seems excessive? But if you loved it, then that’s what matters.
lcdroundsystem
This is excessive for turkey breast. I cook turkey breast at 145 in 2-3 hours. This has to be texturally bizarre.
ContextKnown3987
Cooking anything longer than a few hours unless it’s being smoked sounds pretty unsafe I’m not sure why but maybe one could explain ?
BostonBestEats
I’ve done sous vide turkey breast at **131°F x 18 hours** for the past 2 years, and it’s the best turkey I’ve ever had. Supposedly you can go up to 24 hr. Part of the reason is that the time gives the salt time to permeate the entire breast, so it is perfectly seasoned unlike most turkey. There’s also sugar in the brine.
(ChefSteps recipe)
Ok_Tie7354
I’ve done up to 24 hrs on both. Only way I could do Christmas. Best turkey ever
7 Comments
That seems like a very long time, especially for the leaner cuts. How was the texture?
Did you cook them at different times or did you have two circulators? Was the sear worth it since a lot of people don’t really eat Turkey skin, at least in my family?
I did 3 hours for turkey breast a couple times and it was amazing. 20 hours seems excessive? But if you loved it, then that’s what matters.
This is excessive for turkey breast. I cook turkey breast at 145 in 2-3 hours. This has to be texturally bizarre.
Cooking anything longer than a few hours unless it’s being smoked sounds pretty unsafe I’m not sure why but maybe one could explain ?
I’ve done sous vide turkey breast at **131°F x 18 hours** for the past 2 years, and it’s the best turkey I’ve ever had. Supposedly you can go up to 24 hr. Part of the reason is that the time gives the salt time to permeate the entire breast, so it is perfectly seasoned unlike most turkey. There’s also sugar in the brine.
(ChefSteps recipe)
I’ve done up to 24 hrs on both. Only way I could do Christmas. Best turkey ever