Turkey

I have made whole pasture raised chickens that have turned out amazing. Would I make a whole Turkey the same way and just longer? I generally do a 5 pound broiler at 150 degrees for 7 hours. Finish In the oven to crisp up skin. I am thinking of 14 hours for 10 pound turkey. Thoughts?

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Susan_476117

This is my chicken. I only eat pasture raised and they are much leaner. Sous vide is the best way. I am thinking a turkey wouldn’t be much different.

brian_martin2001

You probably want to stretch that out to 24 hours. Go to the recipe gallery, and look at some of the turkey recipes. You might want to delete the duplicate. You posted this twice.

Brandon_Byrd_40557

Turkeys are mostly too large to cook whole via SV for food safety reasons. The core temp won’t rise high enough fast enough to kill off pathogens. Breaking down the turkey and cooking the legs separately from the breasts is both safer and more delicious, since dark meat and white meat are best cooked at different times/temps.

tshewman

If cooking whole, you would be better off poaching it sv w/ stock to help with heat transfer. The challenge is making the skin crispy. You can it just requires a bit of prep.