Probably for the 10th year in a row, I’ve processed my bird the weekend before Thanksgiving cooking the white and dark meat at different temperatures. I get the best compliments from people, even those who say they don’t like turkey.
by goldenking09
10 Comments
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mollymoose75
Are you saying you cook it a week in advance? Then what? Freeze it? Does it not go bad??
Prestigious-Bottle55
Whoa…SV the bird never even crossed my mind
cmdubya
I’ve got a bone-in breast finishing off defrosting now, and I’m doing a salt/seasoning rub on it later today. It’ll sit in the fridge until Thanksgiving morning, before I fire up the sous vide.
My first time trying it sous vide, so I’m excited to try it out!
MadeThisUpToComment
I do the same.
I buy mine fresh 7 days before I cook because that’s when the poultry guy is in my town.
Depending on my schedule I souse vide 2-4 days before I cook.
150 for 20-24 hours on the dark meat. 135 for 4 hours on the breast.
Ice bath and once cool into the fridge.
I reheat on the BBQ over some good quality lump charcoal just before the meal.
Jarles543
You broil it on Thanksgiving right away ? Do you let the turkey sit uncover in the fridge the night before?
MonkeyKingCoffee
I bought my first circulator so I could cook turkey. I bagged it at work and brought it home.
White meat at 145f (many people think that’s too high, and that 140f or less is more appropriate). Dark meat at 165f. Collagen starts to convert to gelatin at 160f. 165f speeds it along.
I used to start the dark meat hours ahead, then toss in the bagged white meat and lower the temp. Now I just use two circulators.
Kesshh
Next thing to try, save the skin before parting the bird and make skin cracker!
doctorthantos
I do this too, I separate the parts, season and freeze. I did a trial run of dark meat at 165 F for 12 hours and white meat at 140 F for 12 hours starting from frozen. I then cool and smoke for 1 hr on the smoker at 225 F to 250 F ish. Turns out great.
kevin_k
Same here! And deep fry for 3 minutes to crisp up the skin.
10 Comments
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Are you saying you cook it a week in advance? Then what? Freeze it? Does it not go bad??
Whoa…SV the bird never even crossed my mind
I’ve got a bone-in breast finishing off defrosting now, and I’m doing a salt/seasoning rub on it later today. It’ll sit in the fridge until Thanksgiving morning, before I fire up the sous vide.
My first time trying it sous vide, so I’m excited to try it out!
I do the same.
I buy mine fresh 7 days before I cook because that’s when the poultry guy is in my town.
Depending on my schedule I souse vide 2-4 days before I cook.
150 for 20-24 hours on the dark meat.
135 for 4 hours on the breast.
Ice bath and once cool into the fridge.
I reheat on the BBQ over some good quality lump charcoal just before the meal.
You broil it on Thanksgiving right away ? Do you let the turkey sit uncover in the fridge the night before?
I bought my first circulator so I could cook turkey. I bagged it at work and brought it home.
White meat at 145f (many people think that’s too high, and that 140f or less is more appropriate). Dark meat at 165f. Collagen starts to convert to gelatin at 160f. 165f speeds it along.
I used to start the dark meat hours ahead, then toss in the bagged white meat and lower the temp. Now I just use two circulators.
Next thing to try, save the skin before parting the bird and make skin cracker!
I do this too, I separate the parts, season and freeze. I did a trial run of dark meat at 165 F for 12 hours and white meat at 140 F for 12 hours starting from frozen. I then cool and smoke for 1 hr on the smoker at 225 F to 250 F ish. Turns out great.
Same here! And deep fry for 3 minutes to crisp up the skin.