Sous Vide and Roasted Turkey

[jfsjazz]

Since we have had amazing results with SV chicken breasts, I'm thinking of removing the breasts from this year's turkey and cooking them SV. The rest of the bird I will either smoke or roast using more traditional methods. I'm guessing that these two techniques will give me ideal final temps for both the white and dark meats.

Any forum members see any potential pitfalls to this two-tiered approach?

Thanks and Happy Thanksgiving to all!!!

 

[dr k]

This is Baldwin's A practical guide to Sou Vide https://douglasbaldwin.com/sous-vide.html

This is the Poultry pasteurization section from the table of contents from this online book.

Traditionally, light poultry meat is cooked well-done (160°F/70°C to 175°F/80°C) for "food safety" reasons. When cooking chicken and turkey breasts sous vide, they can be cooked to a medium doneness (140°F/60°C to 150°F/65°C) while still being pasteurized for safety.

• Boneless Chicken or Turkey Breast
• Salt and Pepper

Remove any skin from the breast and reserve for garnish or discard. Reserved skin can easily be crisped using either a salamander/broiler or with a blowtorch.
If brining, place the poultry meat in a 5% salt water solution (50 grams per 1 liter) in the refrigerator for 30 minutes to 1 hour. (If tenderizing with a Jaccard, do so before brining.)
Rinse and dry with paper towels. Then season with Kosher/sea salt and coarse ground pepper. Vacuum seal breasts (one per bag). The breasts may be frozen at this point until needed.
To cook and pasteurize, place (thawed) breast in a 146°F (63.5°C) water bath for the times listed in Table 4.1. [After cooking, the breasts may be rapidly cooled in ice water (see Table 1.1) and frozen or refrigerated at below 38°F (3.3°C) for up to three to four weeks until needed.]
Remove breast from plastic pouch and dry with a paper towel. The meat can then be served as is or browned slightly by using either a very hot pan (with just smoking oil) or a blowtorch. Serve immediately (garnished with crisped skin).

Pasteurization Time for Poultry
(starting at 41°F / 5°C and put in a 134.5–149°F / 57–65°C water bath)

	134.5°F	136.5°F	138°F	140°F	142°F	143.5°F	145.5°F	147°F	149°F
Thickness	57°C	58°C	59°C	60°C	61°C	62°C	63°C	64°C	65°C
5 mm	2¼ hr	1¾ hr	1¼ hr	45 min	35 min	25 min	18 min	15 min	13 min
10 mm	2¼ hr	1¾ hr	1¼ hr	55 min	40 min	35 min	30 min	25 min	20 min
15 mm	2½ hr	1¾ hr	1½ hr	1¼ hr	50 min	45 min	40 min	35 min	30 min
20 mm	2¾ hr	2 hr	1¾ hr	1¼ hr	1¼ hr	55 min	50 min	45 min	40 min
25 mm	3 hr	2¼ hr	2 hr	1½ hr	1½ hr	1¼ hr	1¼ hr	60 min	55 min
30 mm	3¼ hr	2¾ hr	2¼ hr	2 hr	1¾ hr	1½ hr	1½ hr	1¼ hr	1¼ hr
35 mm	3¾ hr	3 hr	2½ hr	2¼ hr	2 hr	1¾ hr	1¾ hr	1½ hr	1½ hr
40 mm	4 hr	3¼ hr	2¾ hr	2½ hr	2¼ hr	2 hr	2 hr	1¾ hr	1¾ hr
45 mm	4½ hr	3¾ hr	3¼ hr	3 hr	2¾ hr	2½ hr	2¼ hr	2 hr	2 hr
50 mm	4¾ hr	4¼ hr	3¾ hr	3¼ hr	3 hr	2¾ hr	2½ hr	2½ hr	2¼ hr
55 mm	5¼ hr	4½ hr	4 hr	3¾ hr	3½ hr	3¼ hr	3 hr	2¾ hr	2¾ hr
60 mm	5¾ hr	5 hr	4½ hr	4¼ hr	3¾ hr	3½ hr	3¼ hr	3¼ hr	3 hr
65 mm	6¼ hr	5½ hr	5 hr	4½ hr	4¼ hr	4 hr	3¾ hr	3½ hr	3¼ hr
70 mm	7 hr	6 hr	5½ hr	5 hr	4¾ hr	4½ hr	4¼ hr	4 hr	3¾ hr

Table 4.1: Time required for at least a one million to one reduction in Listeria and a ten million to one reduction in Salmonella in poultry starting at 41°F (5°C). I calculated the D- and z-values using linear regression from (O'Bryan et al., 2006): for Salmonella I used D606.45 = 4.68 minutes and for Listeria I used D605.66 = 5.94 minutes. For my calculations I used a thermal diffusivity of 1.08×10-7 m2/s, a surface heat transfer coefficient of 95 W/m2-K, and took β=0.28 (to simulate the heating speed of a 2:3:5 box). For more information on calculating log reductions, see Appendix A.

Turkey, Duck or Goose Leg Confit​

• Duck, Goose or Turkey Legs
• Rendered Duck or Goose Fat (or Lard)
• Salt and Pepper

Place legs in a 5–10% brine (50–100 grams salt per 1 liter) for three to six hours. The brine may be flavored with sprigs of thyme, bay leaves, garlic, and orange/ lemon slices.

After brining, rinse legs and pat dry with paper towels. Season with Kosher/sea salt and coarse ground pepper. Individually vacuum seal the legs with 2–4 tablespoons of rendered fat.

Place the vacuum sealed legs in a 176°F (80°C) water bath for 8 to 12 hours. Since some of the liquid in the bag will change phase (to gas), the bag will puff and may float to the surface. To prevent uneven cooking, the bags should be held under water using a wire rack or some other restraint. [After cooking, the legs may be rapidly cooled in ice water (see Table 1.1) and frozen or refrigerated at below 39°F (4°C) indefinitely.]

To serve, (reheat and) sear until skin is crispy. May also be served without skin and torn into pieces.

 

[LoydB]

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

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.

www.smokingmeatforums.com

I’ve got another large bone-in breast going into brine later tonight. Tomorrow morning I’ll sous vide it, then chill in bag, and put I. The smoker to reheat Thursday with the spiral ham.

 

[bellarozes]

I’ve done the Chef Steps process numerous times. You actually break down the bird into separate white and dark meat bags and cook the dark overnight, then adjust the temp and add white meat the next morning. Bonus is you have the frame left to make stock.

192.168.1.1