Go to the Recipe: Ultra-Tender Sous Vide Turkey Breast
Can I sous vide them on the whole crown? If so at what temperature?
Up to 24 hours for turkey breast? Is that correct?
Trying to figure out a way to make this work for my Thanksgiving this year. The issue is I will be serving the food at a different location than where I would preferably be cooking it. I can think of two potential ways to handle this. One would be cooking it in a cooler at home, then transferring it from my house to the final location still in the cooler full of water. Hopefully the temp wouldn't drop too significantly, and I could just plug it back in and finish up the cooking there. The second option would be to do the entire cook at home, then flash chill and store in the fridge, then bring it back up to temp at the final location. My main concern with that option would be how long it would take to come back up to temp. Anyone have any thoughts and/or suggestions?
Why 55°c and not 73°c?? What´s happen with the salmonella??
I have done turkey sous vide for the past few years. I never cooked the turkey this long. I do about 4 hours each. Is there a reason to cook so long? There isn't that much collegen in a turkey so I don't see what such a long cook time would yield.
I have read a number of other Sous Vide turkey breast recipes and they all have higher recommended temperatures. They also never come close to 24 hours of cook time, indicating the turkey will wind up mushy. Any comments?
The recipe in the ChefSteps app indicaes that there is an in-app cooking guide with visual doneness for turkey breasts and turkey legs, but I do not see one
I was wondering the same thing regarding time and temp. I've never cooked poultry this long. I took two breast halves and fused them together using RM and made into a roulade. It's about 4-5" in diameter and am thinking of 140-145 for about 8 hours. Any feedback is appreciated! Happy Thanksgiving.
I would do your second option- cook fully then transport.- it will not take long to bring to temp- they even give full directions for the refrigerated version
Is anyone else going all in on this? Seems a lot of questions haven't been answered. About to sear off and move forward... And, well, a bit nervous!
OMFG. I did this (well, I did the roulade with the legs, but this with the breasts) at 131 degrees for 18 hours with Joule. Then I let it sit to cool and to dry the skin off a bit (and I cut off the wings or drumettes or whatever you call them), and then I deep fried in 400 degree oil for a couple minutes (also finished the roulade that way). That was amaze-balls! Only down side was that my mother did a traditional oven turkey which was served next to mine and that did not get as much of a positive response. Oh, also, now I have a meat baby... where's the Chefsteps solution for that?
Best turkey I ever made, thanks so much.
I made this recipe for TG this year using the 18 hr cook. Since I was only cooking for two I purchased a small conventional breast at the local store, all I could find that fit the bill, and so unfortunately already filled with solution. I boned the meat off the breast bone, skipped the brine part because of the solution, browned, seasoned, bagged, cooked 18 hrs, and browned again just before serving. So far so good, BUT there were portions of each breast, on the underside of one and a sort of line through the middle of the other, that were mush. A truly repellent sort of sticky paste that provoked an immediate reflex to spit it out when encountered... Parts of the breast were fine! I nice tender, meaty texture, and I would be delighted to make the recipe again to achieve those results, but not at the expense of the horrifying meat paste. I am not sure what caused it, but I suspect it must have something to do with the solution in those conventional birds? If I can find some untreated turkey post-TG, I'll try again as an experiment and post the results.
The visual doneness is in the Joule app not the chefsteps app.
Simply the best turkey breasts ever. I wet to the farmer's market and got my turkey. I boned the breasts, brined them and did one for 18 and the other for 24 hours. The 18 was finished in a hot pan, but it didn't compare to the 24 hour finished under the broiler. The skin was as crisp as peking duck and the meat was tender and flavorful. Amazing technique.
@Alex de la T it dies
yes
@Brian Gibson "so I don't see what such a long cook time would yield" incredibly tender juicy, not overcooked or dried out, turkey. give it a shot. if you honestly can't tell the difference, don't do it again. How high a temperature do you use when you only cook for 4 hours?
I'd love to know how many servings is expected for a specific size breast. I noticed on most of these recipes servings are missing. Is there a reason?
If im making this with a preinjected turkey, eg. Butterball, do i skip the salt and sugar step?
Can I cook it at 140 because my parents are scared of salmonella, but even after asuuring them multiple times they want me to cook it at 140. It should still work right?
The 131 degree temperature is the desired core teperature. When you pre-sear the meat, the searing temperature will be fairly high... much greater than the FDA recommendation of 164F. Any salmonella will be handled through this process. If your turkey had been exposed to salmonella, it would be present on the outside of the meat... and also any place on the meat you cut in to. So be sure not to puncture the pre-cooked meat.
Very disappointed with my attempt at this. I left the turkey in for about 9 hours and when I started to slice it, it was very pink. I used my meat thermometer and the temperature was right at 120 degrees.
Do I need to remove bones from the turkey breast before cooking it this way?
Nope
Doesn't matter. It's free of bacteria and fully cooked. Try upping the temp to 135 if you don't like the color
Because with Sous Vide the recipe holds for any size. You can cook 1 or 5 breasts this way. Serving size is up to you.
8 hours for just the breast?
Made it for Thanksgiving, turned out great. I went with 135 degrees for 20hrs. 135 tends to yield 133 degrees internal temp and I wanted to be above 130 for safety. I did remove the skin however before cooking. Put skin in oven between two sheets pans and crisped it for 40 minutes.
Same thing happened to me. Family wont eat pink poultry, it feels wrong lol.
Tasty Turkey! You have many options with this Brest! Eat like that or make some salad!) nice
I like Grilled Turkey salad!
Here is my Favourite recipe - https://mygreencookbook.com/grilled-turkey-salad/
I'd like to try this with a whole turkey breast. I have one that is about 5 pounds. Searing it before and after in a heavy pan is going to be interesting since it is not a flat piece of meat like a half breast. I suppose I could use the broiler on the oven Has anyone done a whole, bone-in breast?
broiling after your sv cook will work the best
Cooked a turkey breast today. Didn’t pre-sear. Cooked to 149. Dried and browned in oven on Broil. Best turkey ever.
How long did you broil in oven?
ovens very so it is going to be specific to yours. keep an eye on it and pull it when it is the color you want.
I did this for Christmas and it was AMAZING! Thank you. As it was so good I am wondering if it will wirk with chicken breast. Thoughts? Thanks again
we recommend following the guides for chicken and using the time and temps here for turkey, they are very different in the connective tissues. the chicken will become mushy.
i want to Cook half a whole turkey, can i used the same temperature and time for this
👋🏻👋🏻Hi! Love this recipe, have done a 24 hour cook three years in a row and it always astounds. A question for this year: is it possible for me to cook this ahead of time and not finish it with a sear until a few hours later? Is there an ok way to reheat it?
Hi folks-
I thinks this looks amazing, but I am concerned my more inflexible guests won’t be able to relax if there is any hint of pinkish color. Do the long cooking times assure clear juices? If I want to be sure, can I up the temperatures a few degrees and still get the benefits?
You should not have any pink juices at the end of the 24 hour cook.
Does everybody do the injection brine and equilibrium brine? I have an organic bird with “6% retained water”, it doesn’t line up to a pre brined butterball. Thoughts/advice?
https://www.chefsteps.com/activities/brining-poultry. Check this out
Unfortunately, bacterial contamination in poultry (and fish) is not limited to the exterior of muscles, so you are incorrect. And prolonged exposure to 131F will kill Salmonella, so it doesn't matter if you seared the meat either.
how long and what temperature if I only want to cook turkey breast? THX
So this is a very amateur question, but I have never sous vide poultry before. They recommend setting the temp to 131 F for 8-24 hrs. Is that too low for poultry to be safely cooked? What kind of taste and texture does a pink turkey breast have?
