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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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Old 09-08-2017, 10:55 AM   #1
Hornnumb2
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Join Date: 04-19-11
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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
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Old 09-08-2017, 11:06 AM   #2
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I've not done one, but have done other recipes from Serious Eats with great success.
http://www.seriouseats.com/recipes/2...nksgiving.html
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Old 09-08-2017, 11:19 AM   #3
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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
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Old 09-08-2017, 12:39 PM   #4
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Quote:
Originally Posted by EricD View Post
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.
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Old 09-08-2017, 12:44 PM   #5
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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.
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Old 09-08-2017, 12:55 PM   #6
Meatsweats86
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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.
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Old 09-08-2017, 12:57 PM   #7
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m-fine, where are you?!? This is your wheelhouse right here :)
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Old 09-08-2017, 05:40 PM   #8
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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.
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Old 09-09-2017, 07:10 AM   #9
Gary Tomato
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Sous Vide Turkey Breast is in the Anova App, here's a link for you;

http://recipes.anovaculinary.com/rec...-turkey-breast
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Old 09-09-2017, 12:06 PM   #10
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Quote:
Originally Posted by jimstocks53 View Post
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.
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