Temperatur/timing for sous vide turkey breast

Hey,

any temperature/timing sous vide advices for turkey breast fillets (about 1000g, without brining)?

I've found a sous vide map hier at ChefSteps (https://www.chefsteps.com/activities/a-map-of-sous-vide-cooking ), but the 75min / 68°C differ much from what I've found elsewere.

How are you doing it?

Kind regards

Wilko

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brian_martin2001

You say it's different from what you've found elsewhere. What have you found elsewhere? I'm guessing somewhere around 75°C? Here at ChefSteps, turkey, and poultry in general, is often cooked at a lower temperature for longer times. This way the meat doesn't get overcooked and dried out, but still eliminates bacterial risk. I recommend going through the recipe gallery, checking out some of the chicken and turkey recipes they have here. Ultimately it's up to you how you cook your food, and every method, recipe, and suggestion here is just that: a suggestion. Good luck.

fisher23

https://www.chefsteps.com/forum/posts/sous-vide-turkey-times-and-temps

tshewman

62C for ~2hrs. I actually do mine at 60C but 62 will be more along lines of normal

Wilko_181259

Examples of "elsewhere" ;-)

56°C/54°C, No Time: https://www.youtube.com/watch?v=XlK1ApTwJEw&ebc=ANyPxKpq7h56M8NXaZZtJfws9TrmSGfDcSaByi0CWMdjKVOcWkJ3ExLdHNPjLrRBHkbJmJJABivo8IR7MNgIGQ3g8YTI0d_nvA

63°C, 4-6h (but the breast looks heavier than 1kg) https://www.youtube.com/watch?v=XlK1ApTwJEw&ebc=ANyPxKpq7h56M8NXaZZtJfws9TrmSGfDcSaByi0CWMdjKVOcWkJ3ExLdHNPjLrRBHkbJmJJABivo8IR7MNgIGQ3g8YTI0d_nvA

Wilko_181259

I've forgotten to mention that I've tryed the chicken recipes often and I do like them very much.

Wilko_181259

Thx for the link, somehow I've missed it.

Wilko_181259

Okay, perhaps I give it a try.

tshewman

This assumes it is NOT a roulade. If a roulade would push to 3 hrs.

brian_martin2001

Neither videos work. I just would not do the first temperature, at all. I have seen a few references for various poultry, including chicken, with temperatures that low, but I would be uncomfortable eating it cooked that low. If you want to do one of these two temperatures, or both, go for it. Everyone has their go to/preferred cooking methods. What you'll find on this website is the ChefSteps' preferred methods.

Wilko_181259

That was my first thought after watching those recipes - To low or to long ;-)

I still prefer the ChefSteps recipes but I was confused about the wide spectrum of variations.

Wilko_181259

No, it's not a role. But thx for the hint.

Wilko_181259

60C is great and 62 is not bad.