Thanksgiving Turkey

Hey all. Just curious if anyone has tried to cook a whole turkey breast sous vide. I would like to try one on turkey day and am just trying to see if anyone has a good recipe. Thanks

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tshewman

Whole as it broken down? Or crown, with bone-in? Have done broken down, brined first (lemon, honey, thyme, sage, garlic, pepper) then sv @62.5C for 2.5 hours in duckfat w/ sage and thyme.

douglas_bd

I took mine off the bone last year and sous vide one breast and smoked the other. Worked great

Matthew_Snyder_68770

I did the 'turchetta' from Serious Eats last year, repeating this year along with the ChefSteps roulade for dark meat. Wonderful.

coryhansen78

I can also vouch for both the turchetta sous vide as well as a brined breast approach w/ duck (or goose) fat, sage and thyme. I've done both for various Thanksgivingses. Both are great and crowd pleasers. The latter is a little simpler, although I prefer just a little lower temp (140 deg F - sorry, I'm still in Fahrenheit for sous vide..), but personal preferences vary. I also recommend the turkey leg confit in Modernist Cuisine at home if you're looking for something to do with the dark meat.

Charlie_Tkacik_79284

This particular breast is boneless, thanks for all the suggestions