Thanksgiving Turkey

In THIS live video (at 4:10) posted on Facebook, Grant was running trials on sous vide turkey breast. The consensus was that cooked overnight (18 hours) at 56°C yielded "the best turkey I have had to date" via Ben. Has anyone tried out either that recipe, or something similar?

I'm not usually skeptical... But that just seems SO low. Its 4°C lower than the minimum chicken breast recipe in the Joule app which is described as "a little pink, a little chewy", which does not sound terribly pleasant.

I will suspend my disbelief until the final recipe is posted, but I'm wondering if anyone has a tried and true time and temp for turkey breasts.

Thanks

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gabor.szeder

The resulting texture is not determined by the cooking temperature alone, but by the combination of temperature and time. The recipe in the Joule app doesn't cook the breasts for 18 hours, does it?

Cooking Issues went way above and beyond to cook a whole turkey, and found that the breast is best when cooked at 64°C for one hour. Alas, it seems they didn't test temps (significantly) lower than that or times longer than 4 hours.

brian_martin2001

Unfortunately the recipe hasn't been added to the Joule app just yet. We were given a forecast of around the end of November for it to make it into the Joule app.

tshewman

I've only gone as low as 60C and it was VERY well received (~3.5 hrs, chilled, frozen then another 1-2 hours when reheating)

coryhansen78

Same here. I prefer that temp over some of the higher temps recommended, but haven't really tried much lower. I've served 60ºC turkey breast (bagged in duck fat and some herbs, cooked several hours) to my family several years back and my father (who is notoriously picky) said it was the best turkey he's ever had.

wolfiegirl

Not that your turkey wasn't good but you could put duck fat on a flip flop and it would taste good.....

coryhansen78

True.

naithaddi

I never cooked a turkey as low as that, but I often take chicken breast that I want to sear to 59°C, then finish them off in the pan.

The time in the pan, takes it up to around 64°C. The image above is a chicken breast (Poulet de Bresse) I cooked that way. (Chicken skin chip mushroom and leg meat ragout, fondant potatoes and chicken jus.)

It's a technique I learned watching the final of Top Chef France :-)

meyer8863

Very informative. Thanks!

tshewman

The recipe does not but you can easily set the timer for 18 hrs

Tim_Sutherland_52834

MC@H has a recipe for turkey breast recipe 57°C for just over 2 hours, after a 12 hour milk+apple juice brine. This is the only way I have cooked turkey breast for the last three years. Very moist, pink but not chewy.

AngelArs_240456

Hopefully it will be posted in time for turkey day...

brian_martin2001

Time will tell. Here's hoping