Thanksgiving-Dinner_Med-575x498_grande
Thanksgiving-Dinner_Med-575x498_grande

Sous Vide Thanksgiving Turkey: Two Ways

  By PolyScience Culinary  

April 10, 2015

0.0

Brines are an easy way to ensure your turkey is never dry. Try the straightforward salt brine or our apple cider marinade for a sweet Autumn flavor.

Ingredients

2 Turkey Breasts, boneless

2 Turkey Thighs, boned out

2 cups Sous Vide Stuffing – Reserve for thighs in Step 7

4 T Duck Fat

For the Salt Brine:

1 g Water

256 g Kosher Salt

115 g Sugar

5 Sprigs of Thyme

3 Sprigs of Rosemary

3 Bay Leaves

3 Shallots, halved, peeled

5 Garlic Cloves, peeled, smashed

20 Black Peppercorns, whole

For the Cider Marinade:

1 g Apple Cider

5 Pieces of Star Anise

3 Cinnamon Sticks

3 Bay Leaves

20 Black Peppercorns, whole

Directions

Prepare either brine or cider marinade recipes by combining all in ingredients in an 8 quart sauce pot and bring to a boil. Remove from heat, transfer to a heat safe container and place in the refrigerator until completely cool (40°F/4°C).

Using individual vacuum bags for each item, roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.

Place one turkey breast in vacuum bag, along with enough brine to cover. Vacuum seal. Repeat for each additional breast and thigh.

Place sealed bag in refrigerator for 16 hours.

After brining is complete, remove and rinse each piece of turkey under cold water.

IMG_6649-575x383_grande

Set the Sous Vide Professional™ to 147°F/64°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)

For the thighs, lay thigh skin-side down on cutting board. Place approximately 1 cup of stuffing in center and roll thigh to completely seal in stuffing. Secure with butchers twine.

Turkey_Thigh_Roll-575x80_grande

Again, using individual vacuum bags for each item, roll the vacuum pouch back at the top, turning it out 1-2 inches. Place one turkey breast in vacuum bag, along with 1 tablespoon of duck fat. Vacuum seal. Repeat for each additional breast and thigh.

Place sealed bags in circulating water bath and cook for 2 hours, or until core temperature reaches 147°F/64°C.

Remove bags from water bath. If saving for later: quickly shock in ice water bath until temperature has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.

Preheat oven to 400°F/205°C. Remove turkey breasts and thighs from vacuum bag. Place turkey in roasting pan, preferably on a wire rack. Roast turkey breasts and thighs until skin is golden brown. Remove butcher twine from thighs.

If serving immediately: carve turkey and transfer to serving vessel.

Brine Time: 16 hours
Cook Time: 3 hours

Serves: 8

00:00

0 Reviews

All fields are required to submit a review.