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Hornnumb2
09-08-2017, 11:55 AM
Any sous vide people in here, I wanted to do a test run on a turkey breast for Thanksgiving. But not sure on time and temps. I was going to SV first, refrigerate overnight and smoke the next day. Any Ideas. Thanks Michael

bluetang
09-08-2017, 12:06 PM
I've not done one, but have done other recipes from Serious Eats with great success.
http://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.html

EricD
09-08-2017, 12:19 PM
I got the Anova Sous Vide machine fro christmas last year. I haven't used it as much as I thought I would though. Mostly just for steaks.
I'm following this thread with great interest!!
Someone here posted this site, that I was going by: http://www.douglasbaldwin.com/sous-vide.html

JacksBBQ
09-08-2017, 01:39 PM
I got the Anova Sous Vide machine fro christmas last year. I haven't used it as much as I thought I would though. Mostly just for steaks.
I'm following this thread with great interest!!
Someone here posted this site, that I was going by: http://www.douglasbaldwin.com/sous-vide.html

I use mine mainly for steaks and reheating BBQ.

Norm
09-08-2017, 01:44 PM
I like Serious Eats that Blue linked to.

I don't use mine for steaks unless they are thick cut, that's where it really works great.

Meatsweats86
09-08-2017, 01:55 PM
I've only done steaks and smoked brisket with mine. Check out chefsteps or serious eat for times and temps They are usually spot on. I like to smoke first, then Sous Vide. Seems to incorporate more flavor this way. Turkey might be a tricky one since it's not a touch piece of meat that needs 24-72 hours of bath time. Let me know what you decide and if it's actually better than regular smoked turkey.

Notorious Q.U.E.
09-08-2017, 01:57 PM
m-fine, where are you?!? This is your wheelhouse right here :)

jimstocks53
09-08-2017, 06:40 PM
With sous vide the time is pretty forgiving. Turkey breast should be good if brought to 145 degrees for ~3 hours. Meat absorbs smoke better when cold. Can smoke it first or last but either way you have to get the meat up to serving temp to eat. Me? I'd lo-temp smoke then sous vide up till serving time and plan to sear it or broil it for a few minutes at the end if color and skin texture were important. Have even seen recipes removing the skin to crisp in the oven separately.

Gary Tomato
09-09-2017, 08:10 AM
Sous Vide Turkey Breast is in the Anova App, here's a link for you;

http://recipes.anovaculinary.com/recipe/sous-vide-turkey-breast

sleebus.jones
09-09-2017, 01:06 PM
I'd lo-temp smoke then sous vide up till serving time and plan to sear it or broil it for a few minutes at the end if color and skin texture were important.

This is exactly what i'd do...if I really wanted to use SV. Don't get me wrong, I'm a huge fan of SV and have been doing it for years...I just think smoking the turkey to a finish temp is a muuuuuuch easier process than what the OP has in mind.

This application sounds like a solution in search of a problem. :becky: