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Sous vide and smoked turkey

Binford 6100

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So for thanks giving this year I am going to stray away from the deep frier and I want to due a combo of sous vide and smoking.
I have never done this so I thought I would ask for some opinions. I will brine the bird, then I was thinking sous vide to about 150 and then finish on the smoker to 160ish and let rest .

Thoughts?
 
Last edited:

Sowsage

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I dont think you will be happy with the results. Going from 150 to 160 in the smoker most likely will be a very short time period. Not enough time for any smoke to get to the bird and I'm afraid the skin will be completely inedible.
 

Binford 6100

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Ok i can adjust the temp. Say 140 then smoke it to 160/165.

I want some smoke in the bird, but I don't care if the skin is edible or not.
 

Brian Trommater

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I was going to use SmokinAl method posted in this thread, num #17, for a turkey breast. I now doing a whole turkey so just going to smoke.

 

Sowsage

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If your not worried about the skin you could cold smoke a couple of boneless skinless breasts and then finish off in the sois vide
 

Binford 6100

Smoke Blower
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Joined Apr 30, 2018
Already have a turkey.
If nothing else i can always scrap the smoking.
But I think a 10 or 15 degree "smoke" would take long enough to get some good smoke in the bird
 

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