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Thanksgiving timing

Frank_274373

Question on the CS Turkey recipe timing.

I plan on serving Turkey day dinner at 3pm.

If I start the legs Thxgvg eve at 9am and then drop the breasts in 12 hrs later, the recipe says I can continue cooking anywhere from 8 to 14 hrs more.

That would mean dinner is ready between 5am and 11am on Turkey day?

Confused why the recipe says to start Thxgvg eve moring?

Seems like I should start the legs at 5 or 6pm thxgvg eve, no?

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meyer8863

I noticed that too, and this is my guess: The recipe in the Joule app says to cook the legs for 24 hours at your chosen temperature (assuming you didn't choose the higher temperature). Since a majority of us only have one immersion circulator we will be dropping the temperature for the breasts. Because of the dropped temperature halfway through the cook of the legs, cooking for 30 hours instead of 24 isn't an issue.

I also think they assume approximately a 3PM dinner, rather than evening. If you're scheduled for a later dinner, I would adjust accordingly.

mattpope

I am struggling with this as well. We are planning a 3pm dinner too. I am going to stick with the timing as outlined. Since there is a longer ramp to overcooking using sous vide, I would rather risk possible overcooking than undercooking (especially a poultry product).

fisher23

You could always cook the legs tomorrow and then just retherm them last couple of hours with the breast meat at the lower temperature. Adjust the times to align with your desired time to eat and don't forget the time for finishing.