Is anyone Sous Vide cooking their turkey?

[nchapelheel]

I cooking 1 turkey breast in the sous vide.

First pic is the breast with SPOG and some pats of butter under the skin.

Second pic is the breast in a 2.5 gallon bag with enough broth to cover. Sous vide set for 150 degrees and 24 hours cooking.

Third pic is the breast out after the 24 hour cook. Not very nice to look at.

L

Last is the breast out of the oven after 30 minutes at 450.

The turkey is moist and flavorful. The texture is like it should be, tender and cooked through. I will do this again with more spices on the breast. Overall I think it was a good experience.

 

[3-2-1]

Hmm.... guess my warm meat doesn't look very good......View attachment 472552

That looks amazing

 

[Binford 6100]

That looks amazing

It was!!

 

[SonnyA]

The most tender And moist Turkey is sous vide. This year i plan to sous vide two turkeys, each in seperate large oven plastic bag with 4 lbs of chicken broth each And some spices. Sous vide for 24 hours at 150. Once sour vide is done, i remove it carefully as it is extremely tender, i apply a rub along with some liquid smoke and clarified butter and then brown it in the oven at 375 until skin is crispy.

little late but here’s my update with bit of modified technique.

I started Sous Vide two 12 pound whole turkeys. Added 4 lbs of broth but turkey still floated up. Added another 2 lbs, so total of 6 pounds of broth per turkey in double oven bags. Started at 9 pm at 150, at 9 am changed to 155 and then at 11 am changed to 160. So total of 16 hours of Sous Vide. Pat dry the turkey and Applied the rub and into 350 degree oven for an hour.

Few interesting tid bits;
1) I was planning to sous vide for 24 hours but old brain failed the math test, 9pm to 9am is only 12 hours and hence fiddling with temperature as iI described above
2) when i pulled out the first bag it ripped open. Luckily the second bag held on.
3) i did not realize how tender and cooked the turkey was. When i grabbed the first one it broke right in the middle. I ended up using butcher’s twine to sew it back up for the oven.
4) when i submerged the bags they sunk to the bottom but when I checked in the morning, they were floating and i was afraid that turkey breast was not cooked. But i was wrong, it was all cooked evenly and juicy.

 

[dirtsailor2003]

I wonder if one was to spatch the bird then halve it if you could forgo the liquid in the bag. Just use dry rub which would enhance the flavor and not get watered down. Then you wouldn't be dealing with needing to fill the cavity space with liquid. I have done chicken quarters this way so should work just fine with turkey halves.