Sous Vide Turkey Crown

So I'd like to attempt the Turkey Crown and Turkey Roulade this year. Curious if the whole crown be cooked sous vide?

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The problem is going to be getting the skin golden brown and delicious. I did the full CS turkey two years ago and it was awesome. Inject brine + dehydrate skin in fridge + low and slow oven + basting + really hot oven sear = the best white meat I've ever had. Doing an entire crown SV introduces a bunch of extra challenges and doesn't seem to offer much of a real benefit.

tshewman

You could but as @Brandon_Byrd_40557 mentioned there are some considerations. If you sear the crown (each side), then cook and post sear, you're good to go (brining also recommended). If you can, the slow roast is excellent for the crown.

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