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Thanksgiving dinner

Matt_288610

I have seen several recipes for sous vide turkey that call for a stick of butter to be sealed with the turkey. So what is the benefit of that? Has anyone else seen it? I have tried with the butter not the ChefSteps recipe. Thoughts?

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Comments

meyer8863

The idea of adding fat to the bag is something that is done in pretty much every application. I think adding anything over about 3 tablespoons of any sort of fat, is overkill. I would suggest adding less, so you could add those bag juices to a sauce or gravy.

tshewman

I've done it with butter (~60g for medium breast) and more frequently with duck fat (my preference).

ChefSteps_customer_284308

I have heard the same feedback from other experts on adding fats to the vacuum sealed bag. If excessive fat is added to the bag it acts to dilute the concentration of flavor compounds in the meat so the meat flavors the oil instead of the oils flavoring the meat. I had the same experience when I first started cooking sous vide. All of my meat tasted bland and lacked any flavor but now that I limit the amount of oils or liquids the flavor is more robust.

Matt_288610

Thanks for the feedback. This year I did not use any additional fats with the turkey and it came out great. Did 24 hour breast and thighs came out amazing!