Where's talking turkey thread? Sous Vide Turkey Breasts?

[jasonjax]

So I've got a frozen whole boneless turkey breast from Home Depot. I usually cook a smallish whole bird in my cajun 3 in 1 and also a breast or two separate.

This year I'm thinking about trying the turkey breast in the sous vide. Any of the brethren done this, and if so, what were your results?

Also, thinking about injecting first with a simple butter/and turkey broth solution. Haven't decided for sure on that part though.

 

[robertm]

I've sous vided lots of chicken breasts but never a turkey breast.

For thanksgiving I'd recommend brine overnight then cook to 160 internal and let it rest. Wrapping in tin foil with butter at 140 also helps if it's off the bone.

If you do want to sous vide don't make your thanksgiving meal your first attempt!

 

[thirdeye]

Your Home Depot sells food? We have a Menard's that has a small food section, mostly canned and things like condiments.

I've never used sous vide on a whole breast, but I've separated the two fillets, removed the skin and done them. I sous vide skinless chicken breasts all the time, sometimes cured to use in chef's salads or sandwiches or sometimes uncured for dinner. Cold smoke will give them a light golden color. My preferred temp is 147°. And I use Doug Baldwin's poultry chart for my cook time.

 

[OlyQ]

Fillet the breast off the bone, Season with salt and pepper.

Sousvide @ *130 x 24 hours.

Finish by searing skin side down preferably in duck fat.

I usually Sousvide a few days before , icebath it and into the fridge. At that point you can bring it back to temp in the oven or in a smoker .

It will be the best turkey breast you have had

 

[jasonjax]

Your Home Depot sells food? We have a Menard's that has a small food section, mostly canned and things like condiments.

Whoopsie...meant to say Restaurant Depot! No food at my Home Depot!