Go to the Article: Your 2021 Thanksgiving Cooking Hotline Q&A
Can you have a call in phone line, cooking issues style? That would be awesome
I want to cook a whole turkey sous vide… I tried it last year and it was awesome …. However I would like to make some changes that I think will make it even better for me anyway.
I would like to rise the finish cooked temp from 131F to 145F and I want to finish both the breast and the dark meats by deep frying…. What time and temps should I use to accomplish this or is this just a bad idea ?
I’m planning to do sous vide per your recipe, but thinking that I will do one white meat and one dark meat. What temp? I think you recommend 151 for the dark, that should work for white too right? Any specific thoughts to make the great delicious? Was thinking of perhaps a bit of cider or cider vinegar plus herbs.
Is there any risk in cooking a turkey breast at 131 degrees? Thanks
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Is there any problem cooking the legs at 150* for 12 hours, then stopping the cooking process for 8 hours and then putting the legs back in with the breast at 131* for the final 12 hours?
I'm making the Turducken Roulade "but" I want to wrap it in a crust "a la Gordon Ramsay" in his Turkey Wellington recipe.
My questions are...
Do I need to sear the roulade and can I go straight to the layering with crepes and prosciutto slices?
or...Maybe skip the crepe wrap and use Moo Glue to attach the ham to the roulade then sear that?
Any additional cooking instructions?
I don't plan to add stuffing to my roulade...
My family loves pot pies and they love chicken and dumplings. Would you recommend topping the pot pie filling with biscuits? If so, what time and temp? I'll be using my Breville Smart Oven, of course. The most used appliance in my kitchen.
Speaking of my Breville oven, I make sourdough loaves three times a week. Several members of my family love bread and are allergic to commercial yeast. Not gluten, yeast. I use the no-knead method. Is there a good way to make a crusty no-knead loaf in the Breville oven? What sort of pan? I would love to find a proper rectangular loaf pan that would accommodate a dough made with six cups of flour. Yeah, they love bread! Thanks.
Give me a way to use my truffle to take next door for Thanksgiving
I have been using your Better Way to Turkey- Sous Vide method the last few years and it has turned out great. I was thinking about changing things up a bit this year and instead of using the 5 parts salt to two parts sugar I was going to use "Meathead" Goldwyn's new Tuscan Herb Poultry Seasoning that has Thyme, Rosemary and Sage (basically Meathead's take on Herbs de Provence). Do you think that would work as well as the Salt/Sugar seasoning? Also Meathead suggests adding the seasoning to the Turkey 2 hours ahead of time for "Dry Brining" is that necessary with Sous Vide? Thanks!
I don't see the need for the dry brine if you are going to season before you cook sous vide. And I would just use Meat heads mix with out any additional salt or sugar.
I put that S**t on every thing... But really just make sure you slice it right before you are going to eat it, and best to put it on something slightly warm so it will bring out the amazing aroma.
If I want to do sous vide turkey but use the elixir for colorings, should I let the sous vide cooked bird dry out first, apply the elixir, and finish in the oven? What it recommend temperature and time in the oven? Thanks!
First off with the yeast, I would recommend making your own sour dough starter, and just use it for your natural yeast. You are going to have a longer process for bulk fermenting and proofing but it works out great. Any regular no kneed bread will work the same in the Breville oven and in your regular oven, you might just have to adjust the size. That crust and crumb structure is more about the time you put in before baking. And you will get a better crust if you just cook a boule on a pizza stone or steel.
Well that would be a hard one for me to just guess a time for you. But I would recommend baking at 350°f until you reach the color you like, and the internal temp of the biscuits are 195°f. If you are getting dark before the internal is temp is to 195, turn the oven down to 225° and bake until you reach the temp.
Hi CJ. I really have no idea what this recipe is you are using but let me see if I can help. Can you post a link to the recipe you are using? Do you have any ChefSteps recipes you might need help with?
Not a problem at all. But I would recommend just doing the full recommended time for the legs. Then cool them down. And drop them back in your bath with the breasts 2 hours before the breasts are done just to bring them back up to temp.
Nope. If you stick to the amount of time at this temp you have no risks.
There is a guide for just that here.-- https://www.chefsteps.com/activities/a-better-way-to-turkey-cook-that-bird-sous-vide-for-the-best-feast-ever
I would always recommend separating the breasts and thighs and cooking them at their respective temps that we outline.
Sorry Wes. No plans for that at this time.
I want to air fry a 5# turkey breast in the Breville oven. Time, temp? I planned add simple oil and seasoning to the outside.
Hi Karen. With the sous vide method you won't get quite the same results. Plus if you get it on the flesh and not just the skin that will be colored as well. My first choice for sous vide breast would be just to give them a high roast at 400f for 5 min to get color, or a sear in a pan. But if you want to go the elixir route. Pat it dry right after it comes out of the sous vide cook, and give it 3 layers of the elixir. Letting it fully dry between each layer. Then do the same 400f roast for 5 min.
If I do an injection brine, do I also rub some salt on the outside of the bird or in the cavity?
Hi Burma. I am assuming you are wanting to do this from raw? If so I still recommend a 2 stage cook and would follow the method from our https://www.chefsteps.com/activities/turkey-perfection-in-only-2-hours . Just use the air fry function at the end to get it browned instead of the first sear. Low and slow is best and make sure to use a thermometer.
Of course. I always do a surface seasoning even after any type of brining.
Good morning Chefs,
Just had a wild thought, would Holiday Oil survive the heat if used as the fat in a medium dark roux? My brain tells me it would ruin the flavor aroma compounds that make it so delicious.
Thanks.
Two things here ePop. First you are right you will loose some of the aroma compounds, but it will still add more flavor than just butter.
Second, I would recommend a 50/50 blend of the oil and butter. Then finish the item with a touch of the oil after its done cooking.
Thank you. I saw that recipe on CS, but wasn’t sure it could be adapted. Can’t wait to try it!
Is there a good sub for gelatin in the cream of mushroom base recipe? I love the recipe, but need to make it vegetarian this time.... Also, sorry for the double post. I posted it in the recipe before realizing there's the whole hotline thing.
No worries. I sent you this responce in the activity.
"Hi Richard, best is just to omit it. It really is just adding a richness and mouth feel. It might be worth trying out pectin as well."
I plan on doing the Turkey Crown recipe this year: https://www.chefsteps.com/activities/turkey-crown Should I do it in my top oven rack which has a broiler, or my bottom rack which has convection? I also have the breville smart oven but not sure if thats better.
If it can fit in the Breville oven I would say use that. That is the oven we actually developed this activity in.
https://www.chefsteps.com/activities/turkey-perfection-in-only-2-hours.
This is my first time doing a meat this big. I have a 4.75 lbs boneless turkey breast. At what temperature should the water be set and how long (at a minimum) should it cook? Thank you as this allows me to free up my ovens.
Time and temp guides for sous vide turkey breasts are here. https://www.chefsteps.com/activities/the-most-tender-turkey-breast-ever
Doing a dry brine after separating into pieces. Any issues you see going. ~36 hours in fridge. Recipe typically calls for ~24.
The longer you go the more of a deli meat/ hammy texture you will get on the surface.
I'm planning on doing the cut up sous vide turkey. I need to make a gluten free and lactose free gravy for family. I have found lactose free (salted) butter, I am hoping I can use that without making things to salty. How should I make the gravy? Stock from the carcass and then a roux with rice flour and salted butter? Xanthan? Corn starch? Any advice would be greatly appreciated.
Also, the bird my family ordered is 24 lbs so I'm a bit worried about fitting the pieces into my vacuum bags.
Hey team, thanks for doing this. I'm doing a couple turkeys via the "A Better Way to Turkey" but my timing is a little wack as I'm making the turkey at our wine shop and I cant be there at 7am to get the breasts in for our 4pm dinner. I know the recipe says 8-14 hours after the breasts go in I'm good to go. I'm curious if you think it would be better to just put them in the evening and leave them in the water at 131º for the extra 3-4 hours or if I should ice bath and then reheat. Thanks again for your time.
Hi! I've just put your roasted cocoa gelato in the freezer (so thick, so pipe tobacco, I love it). I'd like to be able to scoop it on Thanksgiving day.
Main question: Do I need to soften it before service? How, and how long?
(bonus question: Any vegan, no-alcohol plated-dish suggestions? I am thinking pomegranate-molasses poached pears and a fried-wonton-wrapper cinnamon tuile.)
Thank you for offering this!
The extra time at that temp won't hurt the breasts. If it can save you the headache of trying to time your trips to the wine shop.
Thank you! And the legs will be ok having been in there at 150º for 29ish hours?
Cornstarch slurry would be the go to for what you have in your pantry. Ultra-tex 3 is the next level up.
You are confined to your bag size right? You can use 2 gallon zip lock bags in a pinch. You can break the lags into thighs and drumsticks and also cut the breasts down into halves.
I can cut my bags to length but am confined by their width. I guess there's nothing wrong with cutting into smaller pieces, just less pretty.
Ok so I'd make your basic gravy recipe (skipping the flour), and boil in a cornstarch slurry towards the end? And xanthan is a no go (I also have ice cream stabilizer but that feels like a stretch)?
Doubling the Turkey Gravy recipe - brown 500g of butter and brown the 8lbs of bones, or brown 250g of butter and brown half the bones and then add the next 250g of butter and the rest of the bones. My only concern is possibly burning the butter if I do half and half, but 500g of butter all at once is a lot.
I would do it in two separate batches unless you have a large pot that can fit it in one nice layer.
I would set your freezer to 8°f . That is the ideal temperature to get a nice scoop.
Hi! Making the super apple pie again (was mindblowing last year!), and have freeze dried apples from Trader Joe’s rehydrated. I don’t have a freeze dryer at home. I could 1) dry them out where you would freeze dry in a low oven with convection; 2) skip this round and go straight to the gel with the regular dried apples; or 3) walk down the block to the Market and borrow your freeze dryer. last year I chose option 2; do you think I should try 1 this time around? Would it help/hurt/not do anything?
I would stick with option 2.
If it worked for you last year then stick to the option 2. Option 1 could take forever and may not go as fast as you would like and flavors may not be as clean. Option 3 could be a possibility without the virus.
Bonus question. 1. Pineapple puree whipped into coconut whip cream and macadamia nut streusel or granola.
2. Baked apple or Seckel pear, streusel topped with coconut caramel sauce 3. Date, spice, and ginger balls with compressed apple and pears
I’m having problems identifying a wet-cured ham. They say things like “Virginia ham” or “country ham” or “sweet smoked.”
The Meathead recipie in
The majority voted to cook the 16 lb whole Butterball turkey in the CharBroil Big Easy. I’m trying to find suggestions to keep it from being trash worthy🤣 Dry brine with traditional turkey flavors? Addition meat injection for flavor? Since it’s an upright cylinder, turkey in head first or feet first? Consideration…it is one temp, On, 16000 BTUs. Appreciate your thoughts!
I would certainly say to do both a dry rub and some sort of injection brine. And head up would keep the breast away from the direct heat.
Wet cured hams are mostly what you see in the stores and have been brined or injected with brine, Spiral cut, Honey hams and such. Virginia or Country hams are dry cured like Prosciutto and aged for upwards of 12-15 months.
Heads up , feet down for the Big Easy. I would inject some brine and then season the outside to your liking. Use a probe to monitor the internal temps.
Yes. All good. I take it you have one Joule and are doing the legs first and then dropping temperature to cook the breasts?
Thanks, I do make sourdough starter, which is why they can eat it. Works very well. So, I don't need the steam bit to get the good crust? Now I use my Le Creuset pot, but that does not fit in the Breville and does not produce a rectangular loaf. Thanks!
Can I sous vide the roulade and hold it until t-day?
Thanks. They will love it.
Most certainly. Leave it in the bag when it is done and cool. Then next day reheat it for 1 hour at the same temperature you cooked it. Then move to the next steps.
Hello! I am looking for suggestions on a fun keto-friendly side dish to bring. . Especially something I can sous vide!
Doing two birds. Using joules for dark meat and breast’s. Other crown in oven. Want to confit dark meat. What oil:herbs, temp and time do you recommend to confit dark meat?
I would recommend following the joule guide for confit turkey legs, and using the holiday herb oil as your fat.
Nice. Thanks
My vote would be to do SV turnips. Options also include rutabaga or kohlrabi gratins that are not sous vide. Or some charred broccoli with lemon and garlic.
Thanks to you both! Thoughts on recipe for making an injectable brine snd a dry rub that would compliment it?
What is the timing for the Turkey Roulade? CS looks like 3 hours, yet the comments are saying about 12.
