Sous vide turkey
Turkey is best in the Sous Vide, because it's moist and packed with flavour, and all the work is done up front so it's easy on the day of eating.
Sous vide turkey
Turkey is best in the Sous Vide, because it's moist and packed with flavour, and all the work is done up front so it's easy on the day of eating.
Open in Cookpad AppSteps
- 1
Mix salt and sugar dry brine. The finished weight of salt + sugar should equal 1.5% of the weight of turkey meat.
- 2
Separate turkey into quarters that will fit in sous vide bag (2 breasts, 2 thighs/drumsticks)
- 3
Evenly season all of the meat with the brine and bag the meat into strong ziplock bags
- 4
Start dark meat (thigh/drumsticks) at 158F in sous vide for 3-6hrs
- 5
Turn temp down to 133F and add breasts. Cook for another 18-20hrs
- 6
Once cooking is done, remove meat from bags and dry off with paper towel. SAVE ALL THE JUICE in the bag for gravy or soup stock.
- 7
Finish the meat in oven at 550 for 5-10min or on BBQ just until skin is crispy.
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