Cookaholics Bulletin Board

I have to say our sous vide turkey was exceptional. So tender and moist. We also had a "Thanksgiving Sauce" made from carrots, celery, onion, and butternut squash and lots of herbs. That was pretty tasty, too!

Please provide a few details re: time, temp., weight, and seasoning
THANKS
- Wino

Wino, I can't give you specifics on the turkey and sauce, since I didn't prepare it. But the recipes came from Chef's Steps. The sauce was Tyler Florence's. The turkey was the whole turkey recipe. I know parts of the turkey took 24 hours, others 1/2 that.

THANKS! I can take it from there.

BTW, Serious Eats just sent out an email - Sous Vide Turkey with Crispy Skin!!!

http://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.html?utm_medium=email&utm_campaign=sousvidesponsored&utm_content=sousvidesponsored+CID_913282fcbb94f97a8036028333c6f410&utm_source=Email%20campaign&utm_term=Read%20All%20About%20It

I used that recipe and the one from Sur la table. It was browned and then "brined" with sugar and salt. Add herbs as desired and a pat of butter. I cooked the legs for 24 hours at 140 and the breasts for 12 hours (they maybe could have been done in less time. Sur la table said 8 hours). Then browned up at the end. Mine was 15 lb. The crispy skin looks good too. Deb

That’s the one I did. Will be eating it Friday so I’ll report back. We did the cook ahead option and will reheat at 130 for an hour.

I can highly recommend the Serious Eats sous vide turkey. Even with cooking,freezing, and reheating it was beautifully moist and super tender, and was the hit of the party. Easy too. It does need some gravy though - not for moisture but for a bit of extra flavour. (I prefer dark meat, so I found it a bit mild). But with CI’s make ahead gravy (I made it rather than the Serious Eats version that was a part of the recipe) it was phenomenal!