Sous Vide Turkey Crown...

Hello,

We're trying to sous vide a turkey for thanksgiving. We broke down the bird into the crown as seen on the website, and debonded the legs and thighs for the roulade.

My question is the first time we did this with a 14# bird we brined it and herbed it, vacuum packed it, and cooked it at 66c for 3.5 hours. We then removed it from the bag and flash fried it for a few minutes until it was golden brown.

We cut into it, very moist but the texture of the meat was a bit on the chewy side, not what you'd expect from a sous vide bird, or at least the chicken breast we've done in the past.

Any ideas on time and temp that may get us better results. I'm thinking my time and temp are wrong.

Any ideas will help.

Thanks

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

I cheat a little and injection brine as well as brine @5%. IMHO 3.5 hours is a long time, I would think 2.5 max. I believe you would be happier at 61/62 C, at least I have been..

Tim_Sutherland_52834

I do turkey crown with a milk and apple juice brine overnight then SV at 57°C until core is 56°C (~2hr depending on size) then hold for 35 mins to pasteurise (MC@H recipe). Brown skin via any means you like. It will be some of the best turkey you have ever had.

As a side note, I don't pull a vacuum on any bone in white meat, as I recall reading the hemoglobin can be pulled from the bone staining the meat red that no amount of cooking will get rid of.

ttpoker

Sounds like two issues. 1) temp too high during the sous vide stage (see below) 2) you flash fried for too long, make the temp as high as possible and just dunk the cooked bird which is already at the finishing temp just barely long enough to finish the skin without further cooking of the bird.