edie3
Drama Llama
Posts: 5,471 
|
Post by edie3 on Nov 16, 2023 15:42:52 GMT
Have you ever cooked a turkey in it?
|
|
naby64
Drama Llama
Posts: 5,929
|
Post by naby64 on Nov 16, 2023 16:03:43 GMT
I have one. However, I don't have a container large enough to cook a turkey in. How would you brown it after cooking?
|
|
|
|
Post by smasonnc on Nov 16, 2023 16:24:22 GMT
I don't think you could cook a turkey both for the reasons mentioned above and because the water should be able to flow close enough to the meat. You couldn't get it to flow through the cavity of the turkey so I would worry about food-bourne illness.
|
|
|
|
Post by sabrinae on Nov 16, 2023 16:44:24 GMT
I don’t think you could do a whole Turkey. I think you would have to break it down in individual pieces. Both due to container size and the inability to get the proper circulation around a whole Turkey.
|
|
edie3
Drama Llama
Posts: 5,471
|
Post by edie3 on Nov 16, 2023 19:44:19 GMT
Yeah, DH wants to cook the turkey this year this way. Based on what I have seen online, you have to brown it in the oven afterwards. They had a way to use a big pot to sous vide it in. Anyway, it doesn't sound like a good idea. And why use 2 appliances when one will do? Sounds like it would be a pain in the ass, to be honest.
Here is the recipe:
Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl.
Place turkey in the brining bag and fill with brine, making sure to fill the cavity. Transfer the bag to a 5-gallon pot filled with water. Slowly push the brining bag under the water while you seal it, squeezing air out as you go; remove as much air as possible so bag does not float.
Attach a sous vide cooker to the edge of the pot. Wrap it in a dish towel for insulation. Cover the pot with plastic wrap to reduce evaporation. Set temperature to 150 degrees F (65 degrees C); cook for 18 to 24 hours.
Preheat the oven to 375 degrees F (190 degrees C).
Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.
Bake in the preheated oven until nicely browned, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
|
|
naby64
Drama Llama
Posts: 5,929
|
Post by naby64 on Nov 16, 2023 19:50:04 GMT
Now, if your DH is wanting to do this so that it doesn't dry out, try spatchcocking it. My DD did this for the turkey last year and I am not sure if I have ever or will ever have another one so good. She did a brine first for a day or so. Then did the spatchcocking. She had an herb butter that she made and generously applied that under the skin. Baked until it reached the proper internal temp. We were fighting over leftovers. And I didn't get as much as I wanted. Boo... I am going to try the same method with a turkey breast at some point.
|
|
|
|
Post by dewryce on Nov 16, 2023 21:06:14 GMT
Now, if your DH is wanting to do this so that it doesn't dry out, try spatchcocking it. My DD did this for the turkey last year and I am not sure if I have ever or will ever have another one so good. She did a brine first for a day or so. Then did the spatchcocking. She had an herb butter that she made and generously applied that under the skin. Baked until it reached the proper internal temp. We were fighting over leftovers. And I didn't get as much as I wanted. Boo... I am going to try the same method with a turkey breast at some point. I second this method. It takes MUCH less time to cook so it doesn’t dry out. naby64 Do you remember what herbs she used? |
|
naby64
Drama Llama
Posts: 5,929
|
Post by naby64 on Nov 16, 2023 22:15:03 GMT
dewryce no but I'll text her and see if she can remember. Be back in a bit.
|
|
naby64
Drama Llama
Posts: 5,929
|
Post by naby64 on Nov 16, 2023 22:30:43 GMT
dewryce Alrighty, gotta love an OCD DD! Dry brine: for 24 hours with salt, brown sugar, lemon zest, thyme, rosemary, pepper and paprika. I am so sorry but no measurements were given. Use 2 tsp of kosher salt per pound of turkey. I guess the rest is just as you like. Compound butter was just minced garlic and thyme with the butter. Most likely measured by her heart. Recipe: 1. Pat down turkey and spatchcock it. 2. Apply brine to top and bottom of turkey. It is a dry brine. 3. Store turkey on a rack for moisture drippings for an hour per pound. 4. Add onion, carrots, and/or lemons on the bottom of your pan. 5. Allow turkey to sit out for an hour before starting to cook. 6. Add 1.5 cups of water to the bottom of the pan. 7. Gently lift off the skin and smear the butter between turkey meat and skin. Get in all those nooks and crannies. 8. Preheat oven to 425 and cook for 30 minutes 9. Reduce temp to 350 and cook for an additional 40-50 minutes (turkey needs to reach internal temp of 155) Sorry there is not a better recipe with measurements. This is how she sent it to me. You could possibly google those ingredients and see if anything pops up. ETA: I just got a text stating some of the brine goes under the skin and some on top. Due to the amount of salt, you do wash the outer layer of brine off.
|
|
|
|
Post by padresfan619 on Nov 16, 2023 23:01:05 GMT
I have a sous vide and the large container it comes with but I still wouldn’t want to attempt that. I’d be afraid I wouldn’t get it all browned in the oven after.
I would try doing a turkey breast on its own.
|
|
|
|
Post by dewryce on Nov 16, 2023 23:59:10 GMT
dewryce Alrighty, gotta love an OCD DD! Dry brine: for 24 hours with salt, brown sugar, lemon zest, thyme, rosemary, pepper and paprika. I am so sorry but no measurements were given. Use 2 tsp of kosher salt per pound of turkey. I guess the rest is just as you like. Compound butter was just minced garlic and thyme with the butter. Most likely measured by her heart. Recipe: 1. Pat down turkey and spatchcock it. 2. Apply brine to top and bottom of turkey. It is a dry brine. 3. Store turkey on a rack for moisture drippings for an hour per pound. 4. Add onion, carrots, and/or lemons on the bottom of your pan. 5. Allow turkey to sit out for an hour before starting to cook. 6. Add 1.5 cups of water to the bottom of the pan. 7. Gently lift off the skin and smear the butter between turkey meat and skin. Get in all those nooks and crannies. 8. Preheat oven to 425 and cook for 30 minutes 9. Reduce temp to 350 and cook for an additional 40-50 minutes (turkey needs to reach internal temp of 155) Sorry there is not a better recipe with measurements. This is how she sent it to me. You could possibly google those ingredients and see if anything pops up. ETA: I just got a text stating some of the brine goes under the skin and some on top. Due to the amount of salt, you do wash the outer layer of brine off. Thank you (and your daughter) so much for this, lots of good information to work with! We won’t be there until after midnight on Thursday and I know MIL will not brine the turkey, but I will save those details for the next time DH and I do it.*** The thyme, garlic and butter I can probably get her to try this year, and I love fresh thyme. This sounds delicious. *** I have obsessive tendencies as well, I’ll print out these notes and include them in the Thanksgiving section of my recipe binder. Along with a premade grocery store list, timeline of when everything go in the oven or on the stove in relation to when we want to eat, what baking dishes we use for each item, and a calendar starting a couple weeks before that lists what to do by day/week so that I’m not overwhelmed as we get closer to Thanksgiving. |
|
|
|
Post by MichyM on Nov 17, 2023 2:15:44 GMT
Now, if your DH is wanting to do this so that it doesn't dry out, try spatchcocking it. My DD did this for the turkey last year and I am not sure if I have ever or will ever have another one so good. She did a brine first for a day or so. Then did the spatchcocking. She had an herb butter that she made and generously applied that under the skin. Baked until it reached the proper internal temp. We were fighting over leftovers. And I didn't get as much as I wanted. Boo... I am going to try the same method with a turkey breast at some point. We did exactly this last year. Used the brine I've used for a long time (a few variations on Alton Brown's), and then DS spatchcocked it. It was amazing. |
|
|
|
Post by janet on Nov 17, 2023 15:17:03 GMT
*** I have obsessive tendencies as well, I’ll print out these notes and include them in the Thanksgiving section of my recipe binder. Along with a premade grocery store list, timeline of when everything go in the oven or on the stove in relation to when we want to eat, what baking dishes we use for each item, and a calendar starting a couple weeks before that lists what to do by day/week so that I’m not overwhelmed as we get closer to Thanksgiving. I do this too! It makes it so much easier IMO. |
|
|
|
Post by janet on Nov 17, 2023 15:17:59 GMT
Dry brine: for 24 hours with salt, brown sugar, lemon zest, thyme, rosemary, pepper and paprika. I am so sorry but no measurements were given. Use 2 tsp of kosher salt per pound of turkey. I guess the rest is just as you like. Compound butter was just minced garlic and thyme with the butter. Most likely measured by her heart. Recipe: 1. Pat down turkey and spatchcock it. 2. Apply brine to top and bottom of turkey. It is a dry brine. 3. Store turkey on a rack for moisture drippings for an hour per pound. 4. Add onion, carrots, and/or lemons on the bottom of your pan. 5. Allow turkey to sit out for an hour before starting to cook. 6. Add 1.5 cups of water to the bottom of the pan. 7. Gently lift off the skin and smear the butter between turkey meat and skin. Get in all those nooks and crannies. 8. Preheat oven to 425 and cook for 30 minutes 9. Reduce temp to 350 and cook for an additional 40-50 minutes (turkey needs to reach internal temp of 155) Sorry there is not a better recipe with measurements. This is how she sent it to me. You could possibly google those ingredients and see if anything pops up. ETA: I just got a text stating some of the brine goes under the skin and some on top. Due to the amount of salt, you do wash the outer layer of brine off. oh,I'm trying this for this year! I think the hardest part would be spatchcocking a 22 lb turkey...maybe I'll make that DH's job  |
|
naby64
Drama Llama
Posts: 5,929
|
Post by naby64 on Nov 17, 2023 15:34:46 GMT
janet my DD had done chickens before this turkey. This was her first ever turkey and it was pretty big. She did it like a champ!! It was pretty easy, she said.
|
|
|
|
Post by craftedbys on Nov 17, 2023 16:06:17 GMT
dewryce *** I have obsessive tendencies as well, I’ll print out these notes and include them in the Thanksgiving section of my recipe binder. Along with a premade grocery store list, timeline of when everything go in the oven or on the stove in relation to when we want to eat, what baking dishes we use for each item, and a calendar starting a couple weeks before that lists what to do by day/week so that I’m not overwhelmed as we get closer to Thanksgiving. Are you my mother? She was like this, but we didn't call her OCD. She was ORGANIZED. |
|
|
|
Post by dewryce on Nov 17, 2023 19:35:34 GMT
Are you my mother? She was like this, but we didn't call her OCD. She was ORGANIZED.  But yeah, I can take it a bit far sometimes, and it can cause anxiety. |
|
|
|
Post by kitkath on Nov 17, 2023 20:05:08 GMT
We have 2 Sous Vides. My husband separates the white and dark meats.
Roast carcass in Dutch oven over onions, carrots, and celery to make gravy
Sous Vide the Dark meat at 155 degrees and white at 140 for 24 hours.
Brown in oven
Best turkey ever! We got the recipe from “Guga”. He has a YouTube channel solely for Sous Vide.
|
|
mlana
Pearl Clutcher
Posts: 2,523
|
Post by mlana on Nov 18, 2023 1:45:25 GMT
I buy multiple turkeys, break them down into parts and sv them based on white or dark meat.
J Kenji-Alt at Serious Eats has directions for both. He also has a great recipe to make the skin as crisp as a cracker, which was a real treat.
I’ve done spatchcock before and it’s good. I’d rather have my pieces in the freezer ahead of Tday, though.
Marcy
|
|
