nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Worst turkey I've ever done.

49nnrgrl_407674

Is this normal.

Find more posts tagged with

What’s for Dinner

Comments

tshewman

SV? Time/temp?

wolfiegirl

I can't even tell what the first photo is showing. What is that?

As far as the turkey, yep. Something went wrong. Please tell us what you did so that doesn't happen again.

nico.beemster

Well, obviously you did not cook it long enough. The outermost layer looks properly cooked so your temp was right. It takes about 12 hours to sous vide cook the breast. What did you do?

mattpope

Could edit your post to add times/temps? That would help in the diagnosis.

fisher23

That couldn't of been cooked 24 hours....... Could you please give us the details of your cook?

49nnrgrl_407674

Per instructions I placed the breast in 12 hours after the leg quarters and the total cook time was 24 hours .

49nnrgrl_407674

Obviously is not always obvious, obviously.

49nnrgrl_407674

I followed the direction as shown below:

Set sous vide tool to 150 °F / 66 °C.

Presear breasts and legs.

Make and apply brining mixture.

Bag up breasts and legs with oil and herbs.

Begin cooking legs.

Transfer breasts to the fridge.

12 hours later:

Adjust sous vide temperature to 131 °F / 55 °C.

Add breasts to the water with the legs.

When the time was up, I seared the breast on the stove top and the legs in the oven and voila.

49nnrgrl_407674

150 for 12 hours for legs, 12 hours later 131 for both.

49nnrgrl_407674

That first photo, I don't even know, Wasn't meant to be.

tshewman

assuming all was not packed "stacked" (that doubles thickness) but n a single layer that should have been fine.

fisher23

How were the legs? I am wondering if you have an issue with the thermocouple, because from what I see I don't think it was at 131'F. I would check the temperature of your water with a good thermometer and then contact customer service. I feel your pain and so sorry that you had this issue, because every one of my cooks with Joule has been nothing but perfect.

wolfiegirl

You followed the steps, no doubt about it!!!

I have to agree with John that you might be having issues with your Joule being accurate. Open a ticket and don't give up hope!!

fisher23

You can delete it if you would like. Click on the three dots at the bottom right of your post, that will give you the option to edit, click on that. Then you can delete the first picture.

brian_martin2001

Was there sufficient room for water circulation to occur around all contents after adding the breasts?

wolfiegirl

Good question!

nico.beemster

I've read your other comments and have some questions left:

Did you vacuum seal the bird or did you use the water displacement method? Perhaps you've had some problems there. (not enough contact with the water to efficiently transfer the heat)

Also, it may be possible the temperature of your unit hasn't been stable. Gauging the temperature of the water bath (at different moments) will help you find that out. If so, contact customer support for a replacement unit.

Totally different possibility: a power outage? Because it seems like the temperature was right but the cooking time wasn't.

Best of luck! I've had some issues with my first SV-unit (not a Joule) so I feel your pain.

49nnrgrl_407674

All was completely emerged.

49nnrgrl_407674

Thanks, I didn't know how to edit.

49nnrgrl_407674

I thank everyone for the suggestions, I wouldn't know if the unit stopped at any time but everything else I've made has been great. This was my first 24 hour cook with Joule. Also I always vacuum seal. Happy sous viding!