How long to sous vide turkey breast?

I'm considering cooking a boneless turkey breast sous vide for Thanksgiving. I'm trying to figure out why the Chefsteps recipe calls for a cooking time (8-24 hours) so much longer than SeriousEats recipe (2.5 hours). The SeriousEats one is at a slightly higher temperature, but it still seems confusing. Could someone help shed some light on this?
https://www.chefsteps.com/activities/the-most-tender-turkey-breast-ever
http://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.html

Find more posts tagged with

Recipes Q's

Comments

fisher23

Tenderness. Notice in the Serious Eats recipe if you cook at 132°F, as listed in the chart that the minimum time is 4 hours, 145°F for 2.5 hours. As the temperature is raised the time required is less, this is for minimum pasteurization times, additional time will continue to tenderize the turkey. The higher the temperature the more moisture is lost from your turkey. The ChefSteps recipe cooks at 131°F, their latest recipe is for the most tender and moist turkey breast ever and to achieve that tenderness the additional time is required. Check it out in the Joule app, it shows you what effect the time has on tenderness of the turkey breast from 8-24 hours. I love the visual doneness videos.

If you want to try it out, you could try it both ways with chicken breast to give you a close approximation, but it would give you an idea which you prefer.

Mark_Trabucchi_273206

I just finished test driving the turkey recipe. I tried three different methods of crisping/finishing the turkey. The turkey was fantastic - super juicy and easily the most flavorful turkey i have ever had. One issue i found that the breast was a little pink and there was blood from the bone still. I understand that the length of time made the turkey safe 131 for 12 hours; however, the presentation for guests could present an issue. I don't really want to explaine how time and temp has made it safe. Question: How much should i increase the temp to eliminate the pink color? I would discribe the pink as slightly underdone chicken. The wing attached to the breast had much more pink. One off the breasts I broiled to crisp. I found that i lost some moisture but it was less pink than the breast I basted. I am looking to execute this for Thanksgiving Dinner. Thanks