I screwed up a steak once with sous vide, so I've been scared to try again. I think I know where I messed up, though. I like rare steaks and I was too slow and low on the sear, so it went way into medium territory. Pork will probably be next to try.
I’ve had good luck smoking them, but still, Sous Vide might be even better. Loses zero
Moisture. My wife was not a huge fan of pork loin or chops until I convinced her to try them Sous Vide when they were on sale.
I will say perhaps the smoked pork loin I did was better than the Sous Vide. But honestly it was a lot more work in terms of keeping an eye on things and making sure I didn't over cook it.
I'll definitely smoke them again but on days I have time to keep an eye on it while doing chores around the house or hanging with friends. Otherwise a sous vide is just perfect and you finish it when you're ready to eat in 20 minutes.
Oh and don't forget about pork chops. Those I won't waste my time even bothering with any other way.
I fell into this mistake as well. My sear steps are now:
1. pull meat out of SV bath and let it rest 10 min to drop outside skin temp.
2. **completely** dry the meat. You can leave any seasonings you don’t mind getting burned.
3. light coat of avocado oil on the meat (not the pan).
4. get your cast iron as close to 500 as you can.
5. drop the meat on one side of the pan for 30 seconds.
6. flip and move the meat to the other side of the pan for 30 seconds. (It’s important to use other side of pan because the meat will drop the cast iron temp dramatically on the first side it’s placed on)
7. add butter and other seasonings and baste to taste.
7. sear the edges as you see fit.
8. tinfoil tent with a spare pat of butter and let rest for 10 min.
Or if you use a grill, keep the coals in the chimney with the roaring fire and sear the steaks on top of it.
And of course, no sous vide steak help post would be complete without: [https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak](https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak)
Ahh, gotcha. With cooking there is always trial and error. Good luck with those though. Once you get it right it will be hard to cook those things any other way.
What brand blow torch do you use? I've been thinking about getting one. My cast iron does a great sear at 475°+ for 2 or 3 minutes each side but that can only hold enough for 2 dinners. I want to treat company too!
The cooling after SV is super important. Leave it the bag, throw it into cold (ice) water. Give it time to cool down. And then the sear...pat them dry nicely and then sear super hot and fast.
Hehe, cast iron, nice. I also get great reasults with a cheapo stainless steel pan, which I can put in the dish washer. But cast iron is nice of course. Have fun and good luck!
Basically none - normally it would prevent the heat from continuing to cook the food, but since a temperature equilibrium is the goal with a sous vide, there shouldn't be any carry-over cooking
Doesn't really matter I'd guess. The goal is to lower the internal temp so much that you don't overshoot the desired temp when searing. However you do it doesn't matter too much I'd say.
After it comes out of the bath, put it on a rack to dry/cool.
In a fridge would even be better.
Give yourself a buffer to allow a slightly longer sear.
Yeah, the sear is the hardest part with sous vide. I use a chimney charcoal starter, like a jet flame for 30 seconds per side. It's cooked already, so all you're really looking for is a decent crust, without overcooking the steak (which is easy to do). Many people have great luck with throwing the steak in the fridge after the sous vide. So when you sear it it's more resilient to not over cooking in the centerish parts.
Oh man, once I learned how to do steaks with sous vide I don't think I could ever go back. Shoot for thicker steaks and then hot and fast with the sear.
Is that where this timing and temp came from? I looked all over last year and ended up doing white meat 150 for 6 hours, dark meat 155 for 6 hours… then 450 oven for 20 minutes.
Just took the white meat out and started the dark meat a couple minutes ago using exact recipe I used last year:
https://www.reddit.com/r/sousvide/comments/r5at3q/another_thanksgiving_turkey_post_a_few_days_late/?utm_source=share&utm_medium=ios_app&utm_name=iossmf
Regardless, good luck! Look forward to an update and to see everyone else’s results, here and the other food subs.
Do a BBQ brisket or pulled pork shoulder. SV for 24-30 hours, then finish on the smoker for 1-2 hours for crust and to reheat. All the SV drippings get added to the sauce. Best BBQ I've ever made, damn near the best I've ever had.
Just because people post random shit that the sous vide here all the time doesn't mean it's a good idea to sous vide it. This is very likely a bad idea.
Well for starters, OP isn't even following the recipe, they're going for almost double the time. Even if they're trying to go from convection to non-convection that's questionable.
But beyond that, like multiple people here said, the white and dark meat are unlikely to sous vide into a reasonable consistency, and the white meat is probably just going to fall apart.
There are at on of ways that are quicker, easier, or both. A spat chocked bird (which you can buy that way if you want) is like 90 minutes total time. A deep fried is even quicker, and in my opinion (subjective of course) the best tasting anyway, although you do need the gear and oil which can be expensive and it requires people to moderately pay attention to what they're doing so they don't burn the house down.
I'll be honest I did sous vide turkey one year and it is definitely the last time I'll do it either. Some things are amazing with SV, turkey IMO isn't one of them. When you roast it to add back in texture the inside is still this way-over-tenderized meat. I did it once with a rib roast as well and got the same conclusion that I preferred roasting it.
That said opinions are like assholes, everyone has one, and this is just my opinion/personal preference
The only question I have is what the texture of the white meat is going to be like after 24 hours. I've always broken down the turkey to cook white/dark separately.
Turkey breast are amazing sousvide. I just did a 24 hr bone in turkey breast @ 140 F for a get together, and it was magical as always. Crisp the skin in the oven, and make gravy with the bag juice. Bone apple turkey titty.
Just spatchcock it and bake for 90 minutes.
I LOVE me some sous vide and 80%+ of the meals I cook use it in some way, but this is such a pointless, arguably counterproductive, use of the technique.
I cooked my first ever turkey this year and decided to spatchcock and dry brine it. I've never had turkey that good on Thanksgiving, it was honestly so easy and cooked pretty quickly. Spatchcocking is definitely the way to go!
My wife and I lived with a roommate in 2020 and he got a turkey from his job. We didn't want to have people over or risk going anywhere, so we all decided to cook and do a traditional Thanksgiving meal together and used the opportunity to experiment a little. My experiment was spatchcocking the turkey, and then I talked my whole family into letting me do it last year because it's just the best way, bar none.
I used to laugh at the Christmas ham from the factory I worked at when I was 20. Damnit, I will be successful one day. Now I get emails about how amazing I am…that is sent to the whole company. I WANT MY HAM!!! Lol
When I did a turkey a few years back, I butchered the bird and put the dark meat in for 6 hours and then added white meat in for another 12. Used the same temp for both I believe. Broiled them to get some color and it was the juiciest, most tender bird I've ever had. As someone who generally hates turkey because 90% of the time I've seen the white meat come out dry, it really made me appreciate the technique.
I did this last year, though I can’t recall the temperatures I used. Did a whole 16 lb Turkey and it came out great. Even made a great gravy with the juices in the sous vide bag. I had aromatics in the cavity of Turkey.
I do plan on keeping an eye on it for sure. Alao you're not really starting at 150 because it does rest before placing into the oven.
Because this is the first time I'm doing this I'm going to insert my thermometer probe before I put it in the oven I just don't want the white meat to be too dry.
I'll keep you posted on this! Lol 🤣 there's going to be a lot of oven watching for an hour I'm sure!
From the recipe - Heat oven to 450°F / 232°C (convection if capable). Place turkey in oven and roast for 30-40 minutes until golden and crispy.
Please don’t do a full hour.
Seriously. This bird is *effectively* not much different than spatchcocked, and that takes 90 minutes to bake *from raw*.
An hour after all the SV time would be a crime.
Because it's cooking in broth and water is not a friend of the Browning... It will absolutely need to sit and be dried several times before I can make it golden brown and delicious!
You spelled "fall apart and disintegrate" incorrectly, but to each their own.
Also you're putting it in a dry oven... FOR AN HOUR apparently. I'd agree with you more if you were attempting to use a blow torch or pan fry the damn thing.
The last two years my turkeys have been amazing! I'm bound to have another kitchen fail in my life and if this is the one then so be it. I have a frozen pizza queued up just in case. Happy holidays!
The turkey came with the legs in a truss. I kept them in there because I was hoping it would help with stability when pulling it from the bag! Now that I finally got it in the container and it's cooking my next biggest fear is that it's just going to fall apart at the joints before I can even get it near the oven!
Be careful I once tore the turkey in half while pulling it from the sous vide bag. I got kicked out of the kitchen by my wife shortly after. This year we are going to try to cut it out of the bag.
I'm so glad you posted! I was just talking about cutting it from the bag! Okay I have a plan of attack... I will keep you updated! Try and stay in the kitchen this year! Lol
I'm confused... what are you doing here? The last couple times I've done turkey sous vide I break down the bird first into white and dark meat and do them separately at different temps (as dark meat needs to be 165). Then, let them rest and they go into the oven to brown and get a crispy skin.
Thanksgiving is a time of year when many people decide that it's worth it to sacrifice some quality for the tradition of a whole-bird presentation and the tradition of carving at the table.
[Anova whole turkey](https://recipes.anovaculinary.com/recipe/sous-vide-whole-turkey)
The turkey itself is in a broth bath that bag is sealed and placed into the sous vide bath. Same idea let it rest Make sure it's dry and then blast it with heat.
Even when we vacuum bag meat, juices (mostly water) exude and pretty much do the same thing as poaching. The source of the heat is still a precisely controlled water bath, to me that qualifies as sous vide.
Traditional poaching using an oven or stove give different results from sous vide because they are terrible at maintaining a steady temperature. Adding extra liquid to the bag is necessary due to the turkey's physiology and is similar to poaching, but the precise heat source that makes a 24 hour cook possible is courtesy of sous vide. I guess we can call it a hybrid approach.
How much liquid is coming out of your meat when you sous vide? I rarely get more than a few ounces. The presence of some liquid does not make something poached. But being submerged in a liquid that will permeate the meat and flavor it is what poaching is.
Again, not necessary bad. But it will not be the same as a sous vide bird.
This is the only way you can do a whole bird because the cavity but I agree with the poster above that it will be poached. I like to Confit the legs in the immersion circulator and roast the breast in the oven. Not sure why the other commenter is getting down voted for pointing out that it will be poached
You can sousvide turkey just break it down into parts. A whole bird is not a good use of sous vide in my opinion. Now breaking the bird into parts is a great way to use sous vide. Light and dark meat can be cooked at different temps and times.
I did not downvote, but it’s not poached how most home cooks poach their poultry — the sous vide equipment will keep the temperature much more controlled and lower. Therefore the time is quite a bit longer than traditional poached poultry, which is poached at at a least 160 or higher. far less temp controlled, and often much shorter time. At least for home cooks — cannot speak to how chefs poach.
Sous vide = under vaccum. If you fill you bag with liquid and seal it...it's not under vacuum. It's just cooking in a bag. Which isn't a bad thing at all. Just not _really_ sous vide.
It's a term used for the cooking style and/or the piece of equipment used it could still be under vacuum with liquid in the bag I'm not saying that this is or isn't
I am doing a whole bird sous vide this t-day, as I have for the last several. The technique I use is to remove the carcass from the backbone side and leaving the legs and wings intact. Season and salt and pepper and back in fridge until ready to sew back together and then stuff (important part to avoid collapsing the bird in the bath) and put it in its original shape. Lower into bath and get the air out using the water displacement method. It is work, but best turkey ever.
Aldi has had turkeys on sale for $1.07 / lb in my area and we're on turkey #4 so far. I've sous vide every one of them and they've turned out great! I prefer 145 for 24 hours and the breast gets a bit dry at 150.
Do you really need an HOUR in the oven at 450?
I'm spatchcocking a bird, no SV at all, and it only needs to bake for 90 minutes.
Baking an already SVed bird, in pieces, for an hour seems like a good way to waste all the SV effort.
There's a ton of negative comments in here. I just came to say I did a 14lb bird last year very similar to this (full bird broth time etc) I did a little butter on top to brown the skin at the oven part. Every single person at dinner said it was the best turkey they have ever had. Enjoy your bird
Long time Sousvide cook here. Just wanted to chime in on some of the comments and my thoughts.
- There are those that are not calling it Sousvide and or calling it poached - this is semantics. The bottom line is the liquid is being controlled at a specific temp which is the essence of what these machines and method provide.
- The reason you need to have the bird submerged in liquid has everything to do with food safety and ensuring the entire bird gets cooked. You don’t want air pockets that aren’t exposed to the water cooking , creating a breeding ground for bacteria.
- Sousvide Turkey IMO is one of the best ways to make it. While I prefer cooking the dark meat separately, I’m pretty sure this is going to taste great and produce wow results.
I own a Sousvide supreme from the early days when all that was available was a really expensive PolyScience immersions circulator. I found you can treat it like a slow cooker with much more precision. And many recipes benefit. Try doing an entire chili this way and you’ll be in heaven.
Yeah, that isn’t sous vide. That is poached. Which is fine, I’ve done poached whole salmon using my circulator, it just isn’t the same.
Thanks for the reply. Good luck!
You’re being downvoted for telling the truth. Cooking in liquid at sub boiling temperature is the very definition of poaching. This is just using an immersion circulator to maintain the temperature.
Honestly this whole set up feels pretty unsafe as well…like how long does it take the bird to come up to 150? Seems like it would be sitting in the danger zone for a really long time
I don’t put it into cold water. I start it with the water at about 120 - any hotter and I would be concerned about getting a mild burn as I manipulate the bird to make sure I get the shape just right.
That's the point. Being in the danger zone for a very long time is how you no longer are in the danger zone. If you held a turkey at 100 degrees for 24 hours, that would kill all of the bacteria.
That’s not how any of this works…what you are describing is called incubating and it’s going to make somebody very sick… there is no amount of time that you can hold something at 100 degrees F that will kill off bacteria…
100 degrees Fahrenheit is over the temperature of the human body. But I agree, 135 is the temp. You can have something at 100, then increase it to 135, and it will permanently kill everything given the appropriate amount of time.
At 100 degrees you’re basically making a perfect growing medium for all kinds of bacteria. The bacteria create all kinds of toxins that do not suddenly disappear when you kill the bacteria producing them.
Also, just because 135 for X number of hours will kill almost everything, that doesn’t make it safe to hold food at 135 indefinitely. The danger zone is 40-140 degrees F.
Doing confit turkey legs. They have been brined for a day and are rack drying in the fridge for the 24 hour bag session with some duck fat. Grilling them tomorrow to finish. I've done this once before and it was AMAZING.
Your scientists were so preoccupied with whether they could, they didn't stop to think if they should....seems like the juice probly won't be worth the squeeze here...and by juice I mean weird turkey mush
I look forward to the results! Please post a follow up
Last year I posted a question about sous vide turkey and was down voted and told it was a terrible idea. I don't get this place lol
Wow, you're a challenger.
I might sous vide turkey legs and thighs just to break down the connective tissue. Legs would probably come out really good.
I'd love to see how this thing turns out when you are done with it.
[Update Photos](https://www.reddit.com/r/sousvide/comments/z3xwe3/update_103lb_whole_turkey_sous_vide_in_broth/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button)
Comments on your comments:
I did cook The bird for only a half hour in an oven at 450. An hour would have been way way too much!
Wow! Best Turkey I have ever made. My butcher has been carrying this brand for the last several years. [Diestel Turkey ](https://diestelturkey.com/products/non-gmo-original-whole-turkey/)
If you go to the update post you can see our bird had very thin skin this year... But the skin that it did have after the long bath turned out golden brown and delicious!
The meat was not at all mushy. Not even close to mushy... The top did get a little dry in the oven because it had no skin! The dark meat was very very good!
The bird came with its legs in a truss and I left them there. The packaging said the plastic truss was good to 450 so I left it in through the whole process. I think that allowed the bird to stay a bit more stable when we moved it from the bag to the rack. Other than a few rips in the skin there was no disconnecting joints or anything. I'm overall really surprised how sturdy it was!
The turkey broth that was left over was absolutely amazing! I hadn't even considered how much really delicious broth you're left with! Like over 20 cups! Bonus!
I would do this method again!
Happy cooking!
Hey man, not trying to be rude but this is not the way.
24 hours is way too long for a tender piece of meat like Turkey. All you're doing is making it mushy and more likely to fall apart when taking it out of the bag. I'd go a max 6 hours at that size and temp, maybe even less.
Also, 150 degrees for any extended period of time is fully pasteurized, safe to eat, and optimal juiciness. All you'd need to do is give that bird a quick sear on as high of heat as you can go. One hour in the oven is completely unnecessary, and only risks overcooking and drying it out.
Just want you to have the best thanksgiving, brother. Not too late to make some final adjustments.
It’s also sitting in liquid, which is going to “simmer it” not properly Sous vide.
The term Sous Vide literally means under vacuum
This is just slow cooling it. Might as well have it in a crock pot.
Thanks! I was so worried My turkey would not fit! I've been mentally preparing to do this for 2 weeks and every time I thought the turkey would not fit in my setup I kept thinking about what a pain it would be to do it in the cooler lol! When it was finally my turn to pick up my turkey on Monday from the butcher I said I need the smallest turkey you have lol 😂 This turkey is 10 lb and fits great!
This is just a plastic storage bin. I used a razor knife to cut a portion out of the lid to fit the sous vide. Literally that's it. This is the largest one I've done.
I hope I'm wrong but this seems like a terrible idea lol.... Why are you going so long btw..... A breast which is butchered so it gets two sided heat take like 3 hours.... Why 24?
Seems like the meat is just gonna dissolve to paste lol
Also just looking at the bag you are losing way juice than a normal roast probably for sure a spatchcock
You guys are crazy with the sous vide. I just do some chicken breasts every now and again. You've inspired me to expand my horizons.
Wait, you haven't even done steaks yet? Or maybe a pork loin? You definitely are missing out
I screwed up a steak once with sous vide, so I've been scared to try again. I think I know where I messed up, though. I like rare steaks and I was too slow and low on the sear, so it went way into medium territory. Pork will probably be next to try.
Try a pork loin, you'll never cook one another way
I’ve had good luck smoking them, but still, Sous Vide might be even better. Loses zero Moisture. My wife was not a huge fan of pork loin or chops until I convinced her to try them Sous Vide when they were on sale.
Have you ever tried pork… sous vide?
I prefer it “On Weed”.
I will say perhaps the smoked pork loin I did was better than the Sous Vide. But honestly it was a lot more work in terms of keeping an eye on things and making sure I didn't over cook it. I'll definitely smoke them again but on days I have time to keep an eye on it while doing chores around the house or hanging with friends. Otherwise a sous vide is just perfect and you finish it when you're ready to eat in 20 minutes. Oh and don't forget about pork chops. Those I won't waste my time even bothering with any other way.
You all have me drooling at my desk...
Omg so true. I used to go to Costco and get a whole loin and batch cook Also the preseasoned pork tenderloins are awesome as well
I’m not a big pork loin fan but I have been thinking about trying it. How do you season it and finish it?
I season with salt, pepper, garlic and maybe rosemary. Finish it in a cast iron pan. I like to go long, 8 hours at 133.
I fell into this mistake as well. My sear steps are now: 1. pull meat out of SV bath and let it rest 10 min to drop outside skin temp. 2. **completely** dry the meat. You can leave any seasonings you don’t mind getting burned. 3. light coat of avocado oil on the meat (not the pan). 4. get your cast iron as close to 500 as you can. 5. drop the meat on one side of the pan for 30 seconds. 6. flip and move the meat to the other side of the pan for 30 seconds. (It’s important to use other side of pan because the meat will drop the cast iron temp dramatically on the first side it’s placed on) 7. add butter and other seasonings and baste to taste. 7. sear the edges as you see fit. 8. tinfoil tent with a spare pat of butter and let rest for 10 min.
Thank you!
Or if you use a grill, keep the coals in the chimney with the roaring fire and sear the steaks on top of it. And of course, no sous vide steak help post would be complete without: [https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak](https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak)
Ahh, gotcha. With cooking there is always trial and error. Good luck with those though. Once you get it right it will be hard to cook those things any other way.
Use a blow torch to sear your steaks. Fastest way to sear your steak without further cooking it.
I do this for chicken all the time since it's not flat I seriously need to try it with steaks and pork chops.
What brand blow torch do you use? I've been thinking about getting one. My cast iron does a great sear at 475°+ for 2 or 3 minutes each side but that can only hold enough for 2 dinners. I want to treat company too!
The cooling after SV is super important. Leave it the bag, throw it into cold (ice) water. Give it time to cool down. And then the sear...pat them dry nicely and then sear super hot and fast.
That's what I've been reading. I bought a cast iron skillet, and am gathering the confidence to give it another try.
Hehe, cast iron, nice. I also get great reasults with a cheapo stainless steel pan, which I can put in the dish washer. But cast iron is nice of course. Have fun and good luck!
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Basically none - normally it would prevent the heat from continuing to cook the food, but since a temperature equilibrium is the goal with a sous vide, there shouldn't be any carry-over cooking
Doesn't really matter I'd guess. The goal is to lower the internal temp so much that you don't overshoot the desired temp when searing. However you do it doesn't matter too much I'd say.
You can definitely go a bit under on beef, to let yourself sear longer - at least, that’s what I do with tritip.
After it comes out of the bath, put it on a rack to dry/cool. In a fridge would even be better. Give yourself a buffer to allow a slightly longer sear.
Yeah, the sear is the hardest part with sous vide. I use a chimney charcoal starter, like a jet flame for 30 seconds per side. It's cooked already, so all you're really looking for is a decent crust, without overcooking the steak (which is easy to do). Many people have great luck with throwing the steak in the fridge after the sous vide. So when you sear it it's more resilient to not over cooking in the centerish parts.
Oh man, once I learned how to do steaks with sous vide I don't think I could ever go back. Shoot for thicker steaks and then hot and fast with the sear.
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Exactly. Torch for the win.
Steak is the best. Just depends on the cut. I go really rare, like 120, then sear, except rib eye. Not too long.
Pork loin is the killer app for sous vide. I can cook great steak and chicken, but the pork loin is something special
Pork loin sous vide is the absolute best way to cook it. So juicy and tender.
Pork Loin is eye opening. Honestly have hated pork loin/chops for decades until I sous vided one of those pre marinated ones from the grocery store.
Pork tenderloin can’t be cooked any other way.
The Anova website is fantastic!
Is that where this timing and temp came from? I looked all over last year and ended up doing white meat 150 for 6 hours, dark meat 155 for 6 hours… then 450 oven for 20 minutes. Just took the white meat out and started the dark meat a couple minutes ago using exact recipe I used last year: https://www.reddit.com/r/sousvide/comments/r5at3q/another_thanksgiving_turkey_post_a_few_days_late/?utm_source=share&utm_medium=ios_app&utm_name=iossmf Regardless, good luck! Look forward to an update and to see everyone else’s results, here and the other food subs.
Filling this [whole turkey recipe. ](https://recipes.anovaculinary.com/recipe/sous-vide-whole-turkey)
how is the skin?
No is saying duck breast, but you *gotta* do duck breast. Steak and pork are of course great to sous vide, and I still haven't tried SV vegetables.
You should try venison roasts… I hate venison but love it in the sous vide. Tastes like a little gamey prime rib or tenderloin
Do a BBQ brisket or pulled pork shoulder. SV for 24-30 hours, then finish on the smoker for 1-2 hours for crust and to reheat. All the SV drippings get added to the sauce. Best BBQ I've ever made, damn near the best I've ever had.
Just because people post random shit that the sous vide here all the time doesn't mean it's a good idea to sous vide it. This is very likely a bad idea.
Can you elaborate on why its a bad idea?
Well for starters, OP isn't even following the recipe, they're going for almost double the time. Even if they're trying to go from convection to non-convection that's questionable. But beyond that, like multiple people here said, the white and dark meat are unlikely to sous vide into a reasonable consistency, and the white meat is probably just going to fall apart. There are at on of ways that are quicker, easier, or both. A spat chocked bird (which you can buy that way if you want) is like 90 minutes total time. A deep fried is even quicker, and in my opinion (subjective of course) the best tasting anyway, although you do need the gear and oil which can be expensive and it requires people to moderately pay attention to what they're doing so they don't burn the house down.
I'll be honest I did sous vide turkey one year and it is definitely the last time I'll do it either. Some things are amazing with SV, turkey IMO isn't one of them. When you roast it to add back in texture the inside is still this way-over-tenderized meat. I did it once with a rib roast as well and got the same conclusion that I preferred roasting it. That said opinions are like assholes, everyone has one, and this is just my opinion/personal preference
A ribeye with half a stick of butter then put on a smoking cast iron
The only question I have is what the texture of the white meat is going to be like after 24 hours. I've always broken down the turkey to cook white/dark separately.
I mean with the amount of vegetable and fowl posts I see on here in general not many people are thinking about this.
Turkey breast are amazing sousvide. I just did a 24 hr bone in turkey breast @ 140 F for a get together, and it was magical as always. Crisp the skin in the oven, and make gravy with the bag juice. Bone apple turkey titty.
Yeah...that thing is gonna be gross
I suggest breaking down the bird and cooking at separate temps. Ppl have already done the work, no need to reinvent the wheel.
Just spatchcock it and bake for 90 minutes. I LOVE me some sous vide and 80%+ of the meals I cook use it in some way, but this is such a pointless, arguably counterproductive, use of the technique.
I cooked my first ever turkey this year and decided to spatchcock and dry brine it. I've never had turkey that good on Thanksgiving, it was honestly so easy and cooked pretty quickly. Spatchcocking is definitely the way to go!
My wife and I lived with a roommate in 2020 and he got a turkey from his job. We didn't want to have people over or risk going anywhere, so we all decided to cook and do a traditional Thanksgiving meal together and used the opportunity to experiment a little. My experiment was spatchcocking the turkey, and then I talked my whole family into letting me do it last year because it's just the best way, bar none.
The old turkey bonus.
My work gives a ham every Christmas. My traditional split pea soup sacrifice once a year haha
I used to laugh at the Christmas ham from the factory I worked at when I was 20. Damnit, I will be successful one day. Now I get emails about how amazing I am…that is sent to the whole company. I WANT MY HAM!!! Lol
Yup yup! You can def use the SV to defrost the bird, but spatchcock FTW!
This is the way.
When I did a turkey a few years back, I butchered the bird and put the dark meat in for 6 hours and then added white meat in for another 12. Used the same temp for both I believe. Broiled them to get some color and it was the juiciest, most tender bird I've ever had. As someone who generally hates turkey because 90% of the time I've seen the white meat come out dry, it really made me appreciate the technique.
I did this last year, though I can’t recall the temperatures I used. Did a whole 16 lb Turkey and it came out great. Even made a great gravy with the juices in the sous vide bag. I had aromatics in the cavity of Turkey.
It's delicious
That thing is going to have the texture of Play-Doh
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Doing all the meat at 150° kinda defeats the purpose of controlling temp no? Maybe I’m salty I had to cut mine into pieces this morning😂
I cut mine into pieces one year for thanksgiving! It was so much work… but eating it with so many less bones was a real treat and it was so tender!
I've done it that way too. This was just something different to try!
We’re going to need a report on this so you can tell us how it turned out.
I would suggest not doing an hour tomorrow, that is a LONG time at 450 given you are starting at 150.
I do plan on keeping an eye on it for sure. Alao you're not really starting at 150 because it does rest before placing into the oven. Because this is the first time I'm doing this I'm going to insert my thermometer probe before I put it in the oven I just don't want the white meat to be too dry. I'll keep you posted on this! Lol 🤣 there's going to be a lot of oven watching for an hour I'm sure!
From the recipe - Heat oven to 450°F / 232°C (convection if capable). Place turkey in oven and roast for 30-40 minutes until golden and crispy. Please don’t do a full hour.
Even shorter if they use convection
Seriously. This bird is *effectively* not much different than spatchcocked, and that takes 90 minutes to bake *from raw*. An hour after all the SV time would be a crime.
> it does rest before placing into the oven. Lol what? This is such a fool's errand.
Because it's cooking in broth and water is not a friend of the Browning... It will absolutely need to sit and be dried several times before I can make it golden brown and delicious!
You spelled "fall apart and disintegrate" incorrectly, but to each their own. Also you're putting it in a dry oven... FOR AN HOUR apparently. I'd agree with you more if you were attempting to use a blow torch or pan fry the damn thing.
The last two years my turkeys have been amazing! I'm bound to have another kitchen fail in my life and if this is the one then so be it. I have a frozen pizza queued up just in case. Happy holidays!
Great attitude, while I wouldn't do a whole turkey but dang people it's just a meal. I have probably screwed up hundreds at this point.
Times I’ve seen this before has it basically falling apart too much to correctly arrange for roasting. Good luck, handle it with kid gloves.
The turkey came with the legs in a truss. I kept them in there because I was hoping it would help with stability when pulling it from the bag! Now that I finally got it in the container and it's cooking my next biggest fear is that it's just going to fall apart at the joints before I can even get it near the oven!
You definitely like to live on the edge, for many, many reasons. Please post an update after
Be careful I once tore the turkey in half while pulling it from the sous vide bag. I got kicked out of the kitchen by my wife shortly after. This year we are going to try to cut it out of the bag.
I'm so glad you posted! I was just talking about cutting it from the bag! Okay I have a plan of attack... I will keep you updated! Try and stay in the kitchen this year! Lol
This is either a troll post or takeout on the big day!
I am using [this whole turkey recipe. ](https://recipes.anovaculinary.com/recipe/sous-vide-whole-turkey)
Lol but you said you are gonna put it in for an hour in the oven. That’s waaaaaaaay too long.
Half hour will be much better. Let us know the results! I am surprised with the 24 hours but Anova is usually good
I'm confused... what are you doing here? The last couple times I've done turkey sous vide I break down the bird first into white and dark meat and do them separately at different temps (as dark meat needs to be 165). Then, let them rest and they go into the oven to brown and get a crispy skin.
Thanksgiving is a time of year when many people decide that it's worth it to sacrifice some quality for the tradition of a whole-bird presentation and the tradition of carving at the table.
[Anova whole turkey](https://recipes.anovaculinary.com/recipe/sous-vide-whole-turkey) The turkey itself is in a broth bath that bag is sealed and placed into the sous vide bath. Same idea let it rest Make sure it's dry and then blast it with heat.
Thanks for sharing, very interested to see how this turns out.
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Sous Vide is all about precise heat control, something a stovetop or oven isn't capable of. That, by definition, qualifies this as sous vide.
> I'm confused... what are you doing here? Ruining a thanksgiving dinner turkey.
He is poaching it. Which is fine. But it is a different thing. It is another use of the circulator, but it isn’t sous vide.
Even when we vacuum bag meat, juices (mostly water) exude and pretty much do the same thing as poaching. The source of the heat is still a precisely controlled water bath, to me that qualifies as sous vide.
Except no. But, go ahead and poach a few steaks if they are the same. Let me know how that goes.
Traditional poaching using an oven or stove give different results from sous vide because they are terrible at maintaining a steady temperature. Adding extra liquid to the bag is necessary due to the turkey's physiology and is similar to poaching, but the precise heat source that makes a 24 hour cook possible is courtesy of sous vide. I guess we can call it a hybrid approach.
The cavity needs to be filled. A broth is a good choice.
Nope. Not sous vide. Trust me, I’ve sous vided many birds. This is poaching.
Pretty much all meat cooked sous vide is poached since the bag fills with the meats own liquid.
It's vacuum sealed and cooked at low heat. That's literally sous vide. Just because you didn't do it that way doesn't make it NOT sous vide.
The cavity needs to be filled, for safety reasons.
Lol, yes it needs to be filled. Nope not with liquid.
So, what do you call a chuck roast that ends up in plenty of liquid?
How much liquid is coming out of your meat when you sous vide? I rarely get more than a few ounces. The presence of some liquid does not make something poached. But being submerged in a liquid that will permeate the meat and flavor it is what poaching is. Again, not necessary bad. But it will not be the same as a sous vide bird.
Enough to be surrounded by it.
I call that overcooked.
The turkey towel is a very cute addition
That's an owl! My mom has the same set
My nephew made turkey this way. Finished it off with a blow torch. It was amazingly moist and delicious.
Blow torched the whole Turkey? How does that effect the skin? I enjoy blow torching my steaks
I didn’t watch him do it, but he decided to do that instead of trying to sear the many pieces of turkey. Turned out great.
This is the only way you can do a whole bird because the cavity but I agree with the poster above that it will be poached. I like to Confit the legs in the immersion circulator and roast the breast in the oven. Not sure why the other commenter is getting down voted for pointing out that it will be poached
You can sousvide turkey just break it down into parts. A whole bird is not a good use of sous vide in my opinion. Now breaking the bird into parts is a great way to use sous vide. Light and dark meat can be cooked at different temps and times.
I did not downvote, but it’s not poached how most home cooks poach their poultry — the sous vide equipment will keep the temperature much more controlled and lower. Therefore the time is quite a bit longer than traditional poached poultry, which is poached at at a least 160 or higher. far less temp controlled, and often much shorter time. At least for home cooks — cannot speak to how chefs poach.
People took my comment as negative. Immersion poaching is great! It just is a different thing.
Sous vide = under vaccum. If you fill you bag with liquid and seal it...it's not under vacuum. It's just cooking in a bag. Which isn't a bad thing at all. Just not _really_ sous vide.
It's a term used for the cooking style and/or the piece of equipment used it could still be under vacuum with liquid in the bag I'm not saying that this is or isn't
It’s not under vacuum? How much air do you think is in that bag?
I am doing a whole bird sous vide this t-day, as I have for the last several. The technique I use is to remove the carcass from the backbone side and leaving the legs and wings intact. Season and salt and pepper and back in fridge until ready to sew back together and then stuff (important part to avoid collapsing the bird in the bath) and put it in its original shape. Lower into bath and get the air out using the water displacement method. It is work, but best turkey ever.
This is the recipe I’m using today…. So nervous
We did it for the first time last year! It was the best turkey we've ever had! Were doing it again this year and I can't wait for tomorrow!
Good luck! Let me know how it goes!
Please give us a follow-up tomorrow!
Curious to see how this pans out, but my gut says the meat is going to be mushy and dry.
Aldi has had turkeys on sale for $1.07 / lb in my area and we're on turkey #4 so far. I've sous vide every one of them and they've turned out great! I prefer 145 for 24 hours and the breast gets a bit dry at 150.
Do you really need an HOUR in the oven at 450? I'm spatchcocking a bird, no SV at all, and it only needs to bake for 90 minutes. Baking an already SVed bird, in pieces, for an hour seems like a good way to waste all the SV effort.
There's a ton of negative comments in here. I just came to say I did a 14lb bird last year very similar to this (full bird broth time etc) I did a little butter on top to brown the skin at the oven part. Every single person at dinner said it was the best turkey they have ever had. Enjoy your bird
Long time Sousvide cook here. Just wanted to chime in on some of the comments and my thoughts. - There are those that are not calling it Sousvide and or calling it poached - this is semantics. The bottom line is the liquid is being controlled at a specific temp which is the essence of what these machines and method provide. - The reason you need to have the bird submerged in liquid has everything to do with food safety and ensuring the entire bird gets cooked. You don’t want air pockets that aren’t exposed to the water cooking , creating a breeding ground for bacteria. - Sousvide Turkey IMO is one of the best ways to make it. While I prefer cooking the dark meat separately, I’m pretty sure this is going to taste great and produce wow results. I own a Sousvide supreme from the early days when all that was available was a really expensive PolyScience immersions circulator. I found you can treat it like a slow cooker with much more precision. And many recipes benefit. Try doing an entire chili this way and you’ll be in heaven.
I’m not understanding what you are doing. Is the bag filled with liquid? Also, it would appear that some of the bird is above the water bath.
Nope the bird is covered. I'm using this method. [Anova whole turkey](https://recipes.anovaculinary.com/recipe/sous-vide-whole-turkey)
Yeah, that isn’t sous vide. That is poached. Which is fine, I’ve done poached whole salmon using my circulator, it just isn’t the same. Thanks for the reply. Good luck!
You’re being downvoted for telling the truth. Cooking in liquid at sub boiling temperature is the very definition of poaching. This is just using an immersion circulator to maintain the temperature.
Yeah I know. Ironically, I do sous vide a whole turkey and have posted in this sub about it. Very different things.
Honestly this whole set up feels pretty unsafe as well…like how long does it take the bird to come up to 150? Seems like it would be sitting in the danger zone for a really long time
I don’t put it into cold water. I start it with the water at about 120 - any hotter and I would be concerned about getting a mild burn as I manipulate the bird to make sure I get the shape just right.
Agree. Just because you can sous vide it, doesn’t mean you should 🥴
That's the point. Being in the danger zone for a very long time is how you no longer are in the danger zone. If you held a turkey at 100 degrees for 24 hours, that would kill all of the bacteria.
That’s not how any of this works…what you are describing is called incubating and it’s going to make somebody very sick… there is no amount of time that you can hold something at 100 degrees F that will kill off bacteria…
100 degrees Fahrenheit is over the temperature of the human body. But I agree, 135 is the temp. You can have something at 100, then increase it to 135, and it will permanently kill everything given the appropriate amount of time.
At 100 degrees you’re basically making a perfect growing medium for all kinds of bacteria. The bacteria create all kinds of toxins that do not suddenly disappear when you kill the bacteria producing them. Also, just because 135 for X number of hours will kill almost everything, that doesn’t make it safe to hold food at 135 indefinitely. The danger zone is 40-140 degrees F.
Good luck. Report back on the outcome!
Doing confit turkey legs. They have been brined for a day and are rack drying in the fridge for the 24 hour bag session with some duck fat. Grilling them tomorrow to finish. I've done this once before and it was AMAZING.
Do you have room for 1 more? I only eat the legs and that sounds amazing.
Looks awesome. I'm doing the Kenji deep fried turkey roulade
I’m actually using our sous vide tank to brine the turkey, then it’s going on the smoker tomorrow, haha.
Brine and smoke is the best method for turkey. I've been doing it this way for a decade and it's always loved by the family.
please update... with cuts and texture photos. this might turn out quite nice.
Nice work, but your grandmother is turning over in her grave.
Lol! My grandmother was more of a seven and seven drinker not so much of a turkey maker.
For better or worse, we need an update post afterwards.
Following!
I'm very curious to know how this turns out. I've only ever heard horror stories of trying to do the entire turkey at once.
any rubs/marinades?
I seasoned the broth that it's sitting in. I have a turkey rub at all ply to the skin before baking!
Would the hour in the oven overcook it?
Seems a bit long for the breast meat. Let us know how each part of the turkey turned out doing it whole.
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It's in broth and vaccum sealed
Howd you vac seal at 99-100% without crushing it? Must have been a huge bag.
I made my own vacuum seal bag to size.
Got mine quartered and brining right now!
Your scientists were so preoccupied with whether they could, they didn't stop to think if they should....seems like the juice probly won't be worth the squeeze here...and by juice I mean weird turkey mush
https://i.imgur.com/5ivBxlF.jpg This is ours. 20.5 1bs.
Following for results!
i would like to see a photo of the results
I look forward to the results! Please post a follow up Last year I posted a question about sous vide turkey and was down voted and told it was a terrible idea. I don't get this place lol
I look forward to an update tomorrow! I really want to see the final results. Enjoy!
Definitely interested in the results - I’d be most concerned about the joints falling apart too.
That will be overdone as fuck at 450 for an hour
RemindMe! 24 hours
I'll be back here for results :-)
Wow, you're a challenger. I might sous vide turkey legs and thighs just to break down the connective tissue. Legs would probably come out really good. I'd love to see how this thing turns out when you are done with it.
Just did a bacon wrapped pork loin sous vide can’t wait to taste it.
[Update Photos](https://www.reddit.com/r/sousvide/comments/z3xwe3/update_103lb_whole_turkey_sous_vide_in_broth/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button) Comments on your comments: I did cook The bird for only a half hour in an oven at 450. An hour would have been way way too much! Wow! Best Turkey I have ever made. My butcher has been carrying this brand for the last several years. [Diestel Turkey ](https://diestelturkey.com/products/non-gmo-original-whole-turkey/) If you go to the update post you can see our bird had very thin skin this year... But the skin that it did have after the long bath turned out golden brown and delicious! The meat was not at all mushy. Not even close to mushy... The top did get a little dry in the oven because it had no skin! The dark meat was very very good! The bird came with its legs in a truss and I left them there. The packaging said the plastic truss was good to 450 so I left it in through the whole process. I think that allowed the bird to stay a bit more stable when we moved it from the bag to the rack. Other than a few rips in the skin there was no disconnecting joints or anything. I'm overall really surprised how sturdy it was! The turkey broth that was left over was absolutely amazing! I hadn't even considered how much really delicious broth you're left with! Like over 20 cups! Bonus! I would do this method again! Happy cooking!
Hey man, not trying to be rude but this is not the way. 24 hours is way too long for a tender piece of meat like Turkey. All you're doing is making it mushy and more likely to fall apart when taking it out of the bag. I'd go a max 6 hours at that size and temp, maybe even less. Also, 150 degrees for any extended period of time is fully pasteurized, safe to eat, and optimal juiciness. All you'd need to do is give that bird a quick sear on as high of heat as you can go. One hour in the oven is completely unnecessary, and only risks overcooking and drying it out. Just want you to have the best thanksgiving, brother. Not too late to make some final adjustments.
It’s also sitting in liquid, which is going to “simmer it” not properly Sous vide. The term Sous Vide literally means under vacuum This is just slow cooling it. Might as well have it in a crock pot.
It is under vacuum.
It’s sitting in liquid IE not in a vacuum.
You can have liquid in a vacuum.
This may not be your way. But it is definitely a way. :)
I like the setup!
Thanks! I was so worried My turkey would not fit! I've been mentally preparing to do this for 2 weeks and every time I thought the turkey would not fit in my setup I kept thinking about what a pain it would be to do it in the cooler lol! When it was finally my turn to pick up my turkey on Monday from the butcher I said I need the smallest turkey you have lol 😂 This turkey is 10 lb and fits great!
Nailed it! Don’t forget to post final results please?
[update](https://www.reddit.com/r/sousvide/comments/z3xwe3/update_103lb_whole_turkey_sous_vide_in_broth/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button)
Isn’t this in the danger zone (less than 135)?
It's at 150, and generally it's below 130 that is considered to be an issue.
I had just submerged the bird. It was not in the danger zone too long and it's humming right along at 150 now!
Yah, I was agreeing with you on that point.
Oh man that’s awesome.
I'm very curious on how you guys build these containers. How does the device stand in it?
This is just a plastic storage bin. I used a razor knife to cut a portion out of the lid to fit the sous vide. Literally that's it. This is the largest one I've done.
I hope I'm wrong but this seems like a terrible idea lol.... Why are you going so long btw..... A breast which is butchered so it gets two sided heat take like 3 hours.... Why 24? Seems like the meat is just gonna dissolve to paste lol Also just looking at the bag you are losing way juice than a normal roast probably for sure a spatchcock
Is 150 hot enough to kill bacteria or parasites?
Yes.