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Pink white meat? (Turkey)

Brandon_Byrd_40557

So I've cooked off two turkey breasts with Joule using the new recipe -- presear + 8hrs at 131F. I'm betting the skin is going to be awesome, but I'm a little worried that the meat will come out pink, as it still appears to be pink on the non-skin side. While I'm cool with a bit of pink in my poultry, my extended family probably won't be. I'm thinking of retherming at 140F before the final sear, keeping my fingers crossed that this will take care of the color issue. And maybe searing it extra hard on both sides. Or something. Any thoughts?

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Comments

tshewman

I feel your pain and will likely do the same. Serving those that are somewhat non-adventurous can be frustrating (and boring) but there shouldn't be any issue taking the temp up to 60-62C. Alternatively, buy ear plugs. :-)

nasv

I have the same concern as you with my family, and will instead aim for 145F for the turkey breasts. On this page from The Food Lab, there is a table about half way down that describes the color/texture against the temperature: http://www.seriouseats.com/2014/11/food-lab-sous-vide-turkey-crisp-skin-sous-vide-101-thanksgiving.html

coryhansen78

Did you vac it or put it in a zippy? Just curious if any air in the pack makes a difference...
I ziploc'd mine and at hour 17, the exposed skin side has a slight blush at best.

wolfiegirl

Gravy....lots of gravy and they'll never see the pink.

meyer8863

@Todd_Shewman_38102 and @Nico_Sanchez_13351 , I have not yet started the cook on my turkey breasts. Do you (or anyone else in the community) think there any reason I shouldn't just lower the bath to 60-62 C (instead of the CS recommended 55 C) for the entire 18 hour cook of the breasts?

Should I decrease the time?

Brandon_Byrd_40557

Packed with a chamber vac.

tshewman

Unless your product is HUGE (and thick) that time would not be necessary and may negatively impact the texture (my fear). I've done dark meat and 60 and 65C and it's been well received in the past. Last year for Xmas, I did the breasts at 60C (they liked it) 3ish hours and the loins at 55C 6-8hrs. For the loin roulade at 55C some waited until after dinner before they tried it (and they loved it) but most couldn't get over the mental hurdle of the color and wouldn't try it.

meyer8863

Thanks, that's a lot of help. They are quite large (2 kg per breast). Maybe I will drop it down to 8-12 hours at 60 C. I'm open to any suggestions!

nasv

I agree on decreasing the time, since, at least for me, I'm more cooking to temperature rather to a certain tenderness. I will likely do 4 hours, maybe up to 6 hours, but even then, it's probably more than enough time

Happy Thanksgiving!

AngelArs_240456

Breasts can be cooked anywhere from 8 to 14 hours and you should be fine. Slightly raising the temp and/or adding some time should do the trick.

Brandon_Byrd_40557

Thanks for that! I think I'm going to retherm at 143F and hope for the best.

Brandon_Byrd_40557

Well, they're still pink AF after 8 hours so I'm going to up the temp to 143F when I retherm tomorrow to take care of any color issues. I'm not going to hold them for very long, so they should still be relatively juicy.

meyer8863

Thanks so much. You too!