Greg Who Cooks
Executive Chef
So what did I do different and what did I do the same? This topic is about both.
The main different: I did my turkey Sous Vide, and I've been playing with my Sous Vide the last week doing turkey different ways.
First experiment: (about a week ago) Turkey thigh, bought on sale "today is the sell by date!" I bought 4 packages about 3# each for about $6 each, each of the thighs easily capable of feeding two people with normal appetites. Buck-50 a serving, not bad!
After a bit of research, I vacuum sealed one thigh and cooked it 3 hours at 150F. It seemed to me it was pretty good although maybe slightly rare, but I like rare so this would probably be rated as "too rare" by most but fine for me, maybe another 30 minutes next time.
Next experiment: Boneless turkey half-breast from Xmas 2012 (skin on), thawed it and bagged it. This time I salted and peppered it, and sprinkled it with poultry seasoning (and added 2 T butter). I did it in my Sous Vide for about 4 hours at 150F and I swear this came out exactly like you get at the deli counter at your local supermarket!
Tonight I cooked my turkey thigh (vacuum sealed, 1 T butter, salted, peppered, and a bit of poultry seasoning). Before I vacuum sealed it I ran it under the roaster for several minutes until the skin crisped, it appeared that I over-did it but in retrospect it came out fine. Again, the seasonings, sealed it, put it in at noon, took it out at 5. A mistake, I should have taken it out at 4. At 5 it came out almost exactly like I'm used to getting turkey from cooks who don't like dark meat and focus their efforts on making perfect white meat. It was a bit over-done, but I swear it was exactly like if I visited friends/relatives who love white meat and overcooked my thighs!!! (Little bit of humor here.)
So aside, I nuked some yams from a few nights ago. Made Cubbison's and realized that the only thing they bring to the picnic is cubed (or whatever) dried bread. My family recipe uses cubed bread, sauteed chopped onions and celery, salt, pepper, poultry seasoning, a bit of chix broth to wet it. The only thing Cubbison's brought was me not needing fresh bread. Luckily it was a supermarket deal, $1.33/package. I faked the recipe with some stock from the last 3 experiments, +pepper, +salt, +poultry seasoning, etc. Didn't have any celery, too bad, so sad. Dressing needs celery!
I made a half recipe of French's green bean casserole, was fun to have this after so long. In all the on-the-package recipes this easily rates a #9 or #10, maybe #11 if I'm making a top 10 list and feel snarky against the Campbells/French's etc. corporate empire.
The cranberry sauce is easy. Get fresh, then follow the package recipe but reduce the sugar by 50 percent!
Well that's about my report. Sous Vide is a viable means of cooking one thigh or a half boneless turkey breast. I suggest about 3-1/2 hours for a thigh, and about 4 to 4-1/2 hours for a boneless half breast, either at 150F. You might benefit from a quick surface broil if your turkey piece has skin on. In all cases I added a bit of butter although the reason for that may not be supportable.
The main different: I did my turkey Sous Vide, and I've been playing with my Sous Vide the last week doing turkey different ways.
First experiment: (about a week ago) Turkey thigh, bought on sale "today is the sell by date!" I bought 4 packages about 3# each for about $6 each, each of the thighs easily capable of feeding two people with normal appetites. Buck-50 a serving, not bad!
After a bit of research, I vacuum sealed one thigh and cooked it 3 hours at 150F. It seemed to me it was pretty good although maybe slightly rare, but I like rare so this would probably be rated as "too rare" by most but fine for me, maybe another 30 minutes next time.
Next experiment: Boneless turkey half-breast from Xmas 2012 (skin on), thawed it and bagged it. This time I salted and peppered it, and sprinkled it with poultry seasoning (and added 2 T butter). I did it in my Sous Vide for about 4 hours at 150F and I swear this came out exactly like you get at the deli counter at your local supermarket!
Tonight I cooked my turkey thigh (vacuum sealed, 1 T butter, salted, peppered, and a bit of poultry seasoning). Before I vacuum sealed it I ran it under the roaster for several minutes until the skin crisped, it appeared that I over-did it but in retrospect it came out fine. Again, the seasonings, sealed it, put it in at noon, took it out at 5. A mistake, I should have taken it out at 4. At 5 it came out almost exactly like I'm used to getting turkey from cooks who don't like dark meat and focus their efforts on making perfect white meat. It was a bit over-done, but I swear it was exactly like if I visited friends/relatives who love white meat and overcooked my thighs!!! (Little bit of humor here.)
So aside, I nuked some yams from a few nights ago. Made Cubbison's and realized that the only thing they bring to the picnic is cubed (or whatever) dried bread. My family recipe uses cubed bread, sauteed chopped onions and celery, salt, pepper, poultry seasoning, a bit of chix broth to wet it. The only thing Cubbison's brought was me not needing fresh bread. Luckily it was a supermarket deal, $1.33/package. I faked the recipe with some stock from the last 3 experiments, +pepper, +salt, +poultry seasoning, etc. Didn't have any celery, too bad, so sad. Dressing needs celery!
I made a half recipe of French's green bean casserole, was fun to have this after so long. In all the on-the-package recipes this easily rates a #9 or #10, maybe #11 if I'm making a top 10 list and feel snarky against the Campbells/French's etc. corporate empire.
The cranberry sauce is easy. Get fresh, then follow the package recipe but reduce the sugar by 50 percent!
Well that's about my report. Sous Vide is a viable means of cooking one thigh or a half boneless turkey breast. I suggest about 3-1/2 hours for a thigh, and about 4 to 4-1/2 hours for a boneless half breast, either at 150F. You might benefit from a quick surface broil if your turkey piece has skin on. In all cases I added a bit of butter although the reason for that may not be supportable.
