Smoked Sous Vide Turkey Breast w/ Maple Dill Carrots, Crispy Skin & Pan Gravy

[LoydB]

My mom broke her shoulder a couple of months ago, so Thanksgiving will be at our place this year. This is my test run of sous vide turkey breast. Brined, cooked for 2h 45m at 146 degrees F, shock cooled down in the sous vide bag, then patted dry, rubbed and smoked for 90 minutes @ 270 degrees F.

 

[clifish]

In for the ride on this one.

 

[JLeonard]

Looks mighty good to me. How much of the smoke did it take up after the SV?

Jim

 

[LoydB]

Next time I won't do a rub - the rub overpowered the smoke because of the short smoking time. It did pick up some, but it was hard to taste. I'll try again next week.

 

[JLeonard]

Next time I won't do a rub - the rub overpowered the smoke because of the short smoking time. It did pick up some, but it was hard to taste. I'll try again next week.

I wonder if doing it "Texas Style" with just salt and pepper how that would turn out? Got me thinking of doing this for lunch meat.

Jim

 

[mr_whipple]

Maple dill carrots? That sounds tasty. Care to share the process on that?

 

[DRKsmoking]

The whole thing sounds and looks amazing

David

 

[LoydB]

Maple dill carrots? That sounds tasty. Care to share the process on that?

PMing, mods are funny about links...

The whole thing sounds and looks amazing

Thank you!

I wonder if doing it "Texas Style" with just salt and pepper how that would turn out?

That's how I'm doing the next one, will report back.

 

[chopsaw]

Looks good . I see now that you SV'd first . If I brine , I use black pepper only on the skin .
Never tried the turkey in the SV first , but I've been doing bone in chicken parts . 160 for 2 hours then grilled . Carrots look great .

 

[Brokenhandle]

Looks like a plateful of happiness to me!

Ryan