A Better Way to Turkey 

Its time for me to watch this video 20 times in 3 days again.

Followed the recipe to a tee yesterday and this was the best turkey I've ever made!! I've been deep-frying my turkey for years and thought that was great (I actually get requests to make it for family gatherings), but this is my new favourite! I did this as a test run for Christmas dinner, so didn't by a whole turkey but just an individual breast piece, and indiviual leg piece, but now I'm thinking that I'm just going to do that again, except get three breasts and two legs, which is great because you can now mix and match according to what your guests like to eat. I'm Canadian so we use the metric system, and that makes doing the 1.5% salt & sugar calculation a breeze by choosing grams on your scale - then just multiply by 0.015 to get your amount. I didn't pre-sear the leg just as a test, and it definitely wasn't as crispy as the breast, which I did pre-sear. Since I only had the two pieces I also didn't use the broiler, just pan seared them both at the beginning and before serving. This is also way less work than the brining and deep-frying method, plus the turkey actually had a better more natural turkey flavour than when I do my traditional 14 hour long brine, which often tasted watered down. I was worried about the temperatures and textures, but as with any recipe you should follow it directly first, and then make any changes accordingly, but ChefSteps definitely hit it on the head here - texture was perfect - just juicy awesomeness! Also just used sage during the cooking, and some thyme while searing at the end, and that was more than enough - I used to put tons of stuff in my brine, and the flavours were only just muted in the final product. My wife is a chef, and does most of the meals at home, but turkey has always been my thing, and she said this is the best tasting turkey she's ever had. Try it!

I made this last night for all my friends and they LOVED it! Everyone said it was the juiciest, most moist turkey they've ever had. Thanks, Grant!

OK I just made this. This it without a doubt the best turkey I have ever eaten. So simple to make yet so incredibly tasty. Thanks for the recipe guys!

Glad to see they're still making videos! Gonna try this method of cooking my turkey!

I made this turkey yesterday and finished/served today. This was the best T turkey I have ever done. Everything was awesome. People didn’t even fight over the legs because the breast was so good. The Demi glacé was great because I started making it yesterday after prepping the bird. Thank you so much for showing the trick on the sage leaves on the meat side.

Irony: I preordered a Joule in August and I'm beginning to doubt I'll get it before Thanksgiving.

I MET YOU TWO WEEKS AGO AT PIKES AND I AM STILL STAR STRUCK. So happy you are still making videos. I was too taken aback when I saw you but Ive watched every single video on this channel.

I've been doing this every year for the past 3 yrs and it's amazing.

I legitimately don't understand the sous vide hate

It has been 2.5 years. Finally got my Joule (in Sweden). First thing: cook some turkey!

I look at this video every year for Thanksgiving and Xmas. Thanks ChefSteps

I missed your videos on this channel. Thanks, love Chefsteps

You took me from turkey zero to turkey hero. Thank you very much! I followed your directions to the letter - apart from adding the wings in with the legs because I have a family that lervs chewing bones. Sooo tender. Sooo juicy. I wasn't sure I could do it, but you made it easy. You're an absolute ⭐. Thank you again!

I got myself one and I can't wait to receive it. Can't wait to get busy as soon as it gets in!!!

I own two Joules and one Anova. My first Joule was a gift from my kids. I bought a second one so I could prepare more than one food item at a time. I bought the Anova as a backup so I would be able to sous vide if my internet/blue tooth wasn’t working. I sous vide a couple of times a week and yes, sometime I have all three going at once. There is less mess and clean up, and it’s a never fail system. I start it and walk away. How did I cook before the Joule was invented? My results were not as delicious and now I have fewer leftovers because the food is so delicious that everyone wants seconds. There isn’t a video made by Chefsteps that I haven’t enjoyed. It doesn’t bother me that some may consider it a small infomercial, it’s an entertaining cooking class for me. I am more interested in the sous vide recipes they make than any of their other videos. Keep them coming, Chefsteps!

Just tried this for Christmas dinner, and please know that it was AWESOME!!! Seriously, this is the best tasting, most tender and juicy turkey we've ever had! You could literally cut the white meat with a fork. We did not experience the "rubbery" texture another poster reported - something must have gone wrong there. We added our own herbs to taste and cooked the split 12/12 hrs. Will never cook turkey another way!

Every time I watch this video it makes me truly happy! 😃

I CANT STOP LOOKING AT IT I love this freaking channel

I went all over youtube to find a video teaching me how to cook a turkey. thank you man!

This will be our fourth year using our Joule to prepare a turkey breast for our family. It's just so easy and so dang good. Although I wouldn't mind tossing in a rib eye, too. Hmmm.

My joule just arrived I can finally do this recipe thankyou guys for getting it here before thanksGiving !!!!

Man it was so good. thanks!

LOVE my Joule, and would LOVE to see more sous vide recipes!

thank you, great idea

@chefsteps anyone ever told grant he should star in the live action adaptation of bobs burgers as Bob belcher? Anyway glad to see you guys uploading videos. Love the sousvide method for turkey. As a chef we do it all the time. Better result and better control. Can't wait for a uk version of joule!

Awesome video thank you. I learn't a lot from this. Also, Could please tell me what camera and lighting were used to film this video please? Thank you.

Amazing, you are the best!!! please more videos.

Man hope my joule arrives before thanksgiving! I ordered back in May

Honestly the best turkey I've ever made. Started the legs at 10am Wednesday. Added breasts at 10pm Wednesday. Took everything out at 2:30pm Thursday. Finished in a 450 F oven. Moist, flavorful. Amazing. I did 155 and 136 for temps.

That looks amazing omg

Glad to see you guys back in my subscription box! I do wish you favored frequent, evenly spaced content over widespread bursts of multiple videos at once :/

Amazing! This is exactly what I was searching for!

this is really inspirational and it looks so yummy! oh and this video made me so hungry! I just wont to dive in there!!

It made my mouth watery

I did this last year and it was absolutely amazing. You don't get the big display of a turkey to carve at a table, but instead you have it precut and arraigned beautifully on a platter. No waiting for it to be carved at the table, no hassle of carving at the table. Also since it's sous vide it gives a lot of flexibility when it comes to finishing it. Those family members who are chronically late? Never again will they cause your turkey to be dried and over cooked. Did it last year, will do it again this year. I even copied the procedure to do Christmas goose (except I did the legs/thighs/wings confit).

Made this using a 3lb Wegmans turkey breast for a small scale Thanksgiving. Followed recipe to the letter and it turned out the best turkey breast I've ever eaten. ** Note for those just starting in Sous Vide that a 131 bathed breast will have almost the chew of a med-rare steak. Perfectly tasty, but not the texture you're probably used to in poultry. Next time I'll bump it up to 140 (i do chicken breasts at 152) to bring the bite closer to what I'm used to. 100% will be doing this again. Thank you, ChefSteps, for being great.

Yay! You are back!

I grew up with dry turkey breast. :(

Glad I have my Joule. Now to put it to use.

Pretty awesome. Would be cool if the Joule I bought in August under the pretense I'd get it in OCTOBER was actually real. Cause...well...here it is November, the date has been pushed back once, and to be honest, I have absolutely ZERO faith I'll be getting this before X-mas.

Ah, you guys are finally back ;)

Can't wait to make turkey this way this year!

Does it make any difference if you sear it before sous vide? I usually sear it after the meat is cooked.

Hey @ChefSteps. How come you decided not to brown the bones for the broth?

Is there a video for the gravy?

This was very sage of you. I just want to gobble this recipe. This video is as much a gem as a joule. Blessings ChefMike

Wow!!!!!!!! you come back!!!!!!!

Where did you buy the turkey? I've been looking to make one before Thanksgiving!!!

Cool video! What oven do you have please??

I ordered joule October 4th do you think I will get it before thanksgiving?

Too bad my Joule, which I ordered back on Aug 9th!! Won't be here before Thanksgiving!! Good Job!!

I'm getting a joule immersion circulator from you guys What's the difference between the stainless steel vs all white ?

the best channel on the Planet.....the best!!!!

Yeah well I'd like to cook with my joule for thanksgiving but since they paused back shipping times I'm not gonna get it it'll after

this looks absolutely divine. thank you, bird nerd grant crilly. :D

Can you show how to sous vide a whole chicken? My Joule is coming to me soon soo excited!

Would a chafing dish with water overcook these pieces? I would like to cook a bunch of pieces and keep warm for a buffet.

Do I need to change the temp or duration of the bath for a 24lb bird?

when are you guy's gonna be able to send overseas ?

So, I ordered mine 3 months ago...any chance it gets here before 2017?

hi guys, awesome to see form you again. I've got a question about Joule, is it somewhat energy efficient? In relation to gas / oven?

Bravo

Can I French the Turkey Legs before putting it in the Joule?

I ordered a long time ago. When's my joule going to ship chefsteps!!

GORGEOUS... just like YOU! Love the hot stach!

This is pretty much exactly right. Notice he does not put butter in the bags - I think that is correct. Two thoughts. I think you can cook them for less time? - But 12+12 seems to be the prevailing opinion. Also, I don’t think the initial sear is necessary?

@ChefSteps What about Brining? Alton Brown (my personal hero :) says to brine the turkey. I did this last year and it was leaps and bounds better than years prior. Can/should I brine before I sous vide?

Where have you been!!!?!?!

What is joule and how it works ??

CHEF STEPS IS BACK

I remember the days when there were videos that didn't assume everyone has an immersion circulator. Good times.

I thought this channel was dead.

Tried this and it worked. Never going to bake a whole turkey ever again.

Joule is here to stay, If you no longer enjoy Chef-Steps then please just leave. Moaning in the comments is not going to do anything but waste your time.

oh so smart !

I wish I could get my hands on a Joule.

What's the best way to dry the skin (after sous-vide) so that you can sear it in a pan without splattering? Will a 3-5 min sear reheat pre-cooked and cooled-down turkey enough?

ohhh, commented video! Long time no see!

explain how to make the gravy tho!

I'd love to try this but the Joule I preordered months ago and was supposed to deliver in October probably won't be here by Thanksgiving.

I. Like a good good turkey for thankgiving

I've been watching this video over and over for years, and I'm just going to try this out this year for Christmas lunch. What happens to the wings?!! Do I put them in a bag and cook the same as the legs? I'm a little worried as my Joule - US version with Oz 240 power - sometimes cuts out with higher temps. I have a bad track record with turkey. It never works out for me, but I'm going to trust the process and follow your recipe to the letter ... but what about the wings? ❤❤❤

Is joule going to be available again before thanksgiving?

ohhh yeeaah baby!!!! finaly you guys are back, thought you were gone bankrupt or something

I haven't watched the video yet, but if it's a sous vide video I'm voting for trump

Do you have to do this for 24 hours? Will it reach internal temp before hand? I was going to place the thighs in tonight around 8PM and then add breasts tomorrow around 12PM, then serve around 7:30PM.

Patiently waiting for the Joule to be available for international customers. And what a wait it is 😔

Why do you pre-sear?

Just wondering if it works for a larger turkey? Mine is about 20 lbs before I butchered it. I am worried about it cooking all the way through since it is bigger

Great idea to do the legs first at the higher temperature and then keep them warm with the turkey breast

good thing i didn't order a joule. I went with anova instead and it works just like joule

I know what I'm asking for Christmas

How do I cook all the meat simultaneously, while on 2 different temperatures, with only 1 joule?

I'm waiting for them to figure out a way to sous vide Ice

OMFG I NEED THAT

I love the method, I just don’t get the presear. The skin is gonna sit in all the rendered turkey juice and go soggy anyway. So why bother?

So if I was going to do both turkey legs and turkey breast. I should do the turkey legs for 12 hours at 150 and then throw in the breast along with the legs at 130 for another 12 hours?

What happened to the scraps and gravy?

240v power?