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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-21-2019, 05:30 AM | #1 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Turkey Breast
My son wants me to cook him a Turkey Breast for Thanksgiving I was thinking of Sous Vide @ 150 for 2- 2 1/2 hours Has anyone had success with this
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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11-21-2019, 09:24 AM | #2 |
is one Smokin' Farker
Join Date: 02-28-18
Location: KCMO
Name/Nickname : Erik
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I'm sure that would be tasty. I've never personally done one myself.
Here's a great link with a recipe and then there is an additional link for the methodology on that same page. I really put a lot of weight into what the author, Kenji, has to say with food science and cooking. https://www.seriouseats.com/recipes/...nksgiving.html
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UDS, Weber 22", 500 gallon offset |
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11-21-2019, 11:18 AM | #3 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Thanks I saw that article before but did not check the other link Now maybe I can convince my wife that it does not have to go to 165
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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11-21-2019, 01:48 PM | #4 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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Why don’t you just smoke it?
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11-21-2019, 03:10 PM | #5 |
is one Smokin' Farker
Join Date: 02-09-14
Location: Reservoir, Victoria, Australia
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Sous vide won’t give it much flavour, my kids love smoked turkey - they even eat the leftovers! I do the Aaron Franklin style which is pretty easy.
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11-21-2019, 04:05 PM | #6 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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I love Sous Vide for white meat poultry especially skinless. If you have a vacuum sealer remove the skin, rub with EVOO and apply salt and pepper then place in vac bag add a few pats of butter to both sides and any fresh herbs you want. Vac seal the bag and place in fridge overnight then into the Sous Vide. Two to Two and a half hours should be great unless it's a huge breast. It will be succulent, moist and tender. I usually set my ANOVA to 147 for the duration on white meat poultry. Pull the breast out of the fridge at least 30 minutes before going into the water. I have never felt the need to reverse sear the breast after coming out of the Sous Vide.
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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11-21-2019, 06:49 PM | #7 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Yea I am thinking about 147 For 2 1/2 hrs. Kay bought a 6 lb breast. I plan to brine in the brine I do chicken thighs. Will season in same rub I use for chicken Vac Seal and cook. I also may put it in ice water when done to stop the cooking process and freeze so my son can use for T Day
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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11-21-2019, 07:05 PM | #8 |
Full Fledged Farker
Join Date: 12-04-13
Location: Cincinnati, OH
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My mom made a request for me to cook an extra turkey breast last year since everyone likes the white meat in my family but it just doesn’t make sense. You can buy a three pound breast for like $11 or get a whole 12lb turkey at $.33/lb for $4.
I have cooked them other times of the year though. I just dry brine and inject with some flavored butter then bake it to temp, nothing fancy. |
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11-24-2019, 08:11 AM | #9 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I did a test sous vide on Sat for my son for Thanksgiving 147* for 2 1/2 hrs I used the same rub I use for my chicken thighs, put a couple pads of butter on both side, added a little fresh sage and thyme, Vac Sealed for a couple of hours and into the hot water I thought it was really good and extremely juicy When I cut it in half at the thickest part there was a really tiny red dot in the center of one of the halfs Did not bother me May add a little time to the one I am doing for my son's Thanksgiving today
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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