Thanksgiving is tomorrow and I don't have to worry about getting a turkey ready. I butcher it and put the dark meat in the sous vide bath yesterday, breast meat is going in later today. Tomorrow all I have to worry about is putting it under the broiler to crunch the skin up. This method has removed the t-day stress and I won't ever go back to oven cooking it again...ha! Tomorrow I'll come back and let you know how it turned out - fingers crossed!!
it's almost that time again - came searching for your video so I could repeat the process. People loved it! And I loved it because it makes Thanksgiving Day soooo easy!
Thanksgiving 2022; Wednesday afternoon and my stock is made, gravy is made, turkey is in the water bath. My 3rd year sous vide the turkey and I'd never do it differently. It turns out soooo good and thanksgiving day is now effortles. I hope you come back to do more videos for us!!
This is genius. I thought I would have to have two seperate baths going with two circulators. Thank you so much (I was just gifted a turkey for Christmas dinner when I was planning on steaks). This makes it all so much easier. Much appreciation.
I’m here again a year later to express my gratitude for you! Thanks again for creating this video and sharing your passion. Last year this was the best turkey my family ever had and of course I’m doing it again this year. I again am so appreciative of how well your video explains this process!
Thank you so much for this comment. I can’t tell you how much it means to me. I’m so glad it turned out so well for you! I’m doing the same thing this year as well!
This is the BEST, and lowest effort way to make turkey! I never have to worry about my turkey being dry ever again. And I don't have to stress about it the day of - it's almost a set it and forget method! I also love how no part of the bird goes to waste. Stock and gravy, yes please!
Project Reboot Kitchen the biggest question I had was..what to do if you have only one sous vide cooker! How do you handle the two temperatures? Also - how do you get an awesome sear? Is it possible without removing the skin? You answered them all :) thanks again!
I cook the white meat to 145. Super tender but not mush. I'll have to try 130. And for those saying 130 is too low, he cooked it at 130 for 12 hours which is way long enough to pasteurize it. Time is as important as temperature in sous vide. Thanks for sharing!
So I did this, HOWEVER one change - created a softened butter with kosher salt paste and coated the poultry before bagging. Hoping that it will increase tenderness and add a buttery flavor.
Nice video man! I'm gonna sous vide my turkey for Christmas this year. I like your version of pre-searing then broiling for crispy skin - the version I was going to follow suggested taking all the skin off and cooking separately, but think this looks much nicer.
Merry Christmas! Definitely think the pre-searing technique works well. I've also used a searzall (blow-torch looking thing) that does a really nice job crisping up the hard to reach areas. Let me know how the Christmas bird comes out!
Thanks for the great video! We have a super small group for a late thanksgiving this year so I’m thinking about freezing some of the sealed, cooked meat and pulling it back out later to heat back to temp and then sear. Also useful for me because I don’t have a sous vide container yet that’s big enough to fit a whole bird.
Reheating sous vide is amazing! I also froze some seasoned but uncooked meat last year and then just recently reheated it sous vide. It was still amazing a year later!
@@ProjectReboot wonderful! I just pulled out one of the breasts I cooked last week and seared it in the broiler. It was even better than fresh. The best turkey I’ve ever had. I’ll definitely be doing this next year.
Just found your channel and wanted to say how much I enjoyed the video. Great presentation. You're a natural! I took the plunge and am going to cook Turkey sous vide for the first time this Christmas. One thing I am a little confused about is the timings. I have seen videos and recipes like yours where they recommend a cooking time of anywhere from 12 to 24 hours for turkey breasts. Yet on other videos and sous vide temperature charts it says too cook turkey breasts for 3 to 4 hours and that will be sufficient. I was wondering is there a specific reason you cook for 12 hours? Thank you.
ROC3478 thank you so much for the kind words! So excited that you’ll be trying this recipe this Christmas! There’s a couple of reasons I go for a longer cook time. 3-4 hours might be sufficient to cook the meat to the appropriate internal temperature, but a longer cook makes the meat more tender. I’ve found that a 12-24 hour cook yields really tender results. Second reason is that if you have a larger bird you might need to give it a bit more time. The turkey i filmed was about half the size of the one I ended up making on thanksgiving day. I figure a 12-24 hour cook will suit most people regardless of the size of bird they choose. That said, don’t overthink it. There’s a lot of play in these numbers. This thanksgiving, I started the day before at about 1pm and then turned down the temp and put in the breast meat before I went to bed at 11pm. Then we didn’t end up eating dinner until 6pm on thanksgiving day. So, I only did the dark meat for about 10 hours at the higher temp and then ended up doing the whole thing at the lower temp for more than 24 hours. Results were still incredible. If you want to go shorter, my intuition says that 3 hours would probably be good for a smaller bird and maybe try 5-6 for a larger one. Let me know what you end up trying and how it works out!!
@@ProjectReboot Apologies for the late reply. Thank you so much for taking the time to write such a helpful and detailed answer. I will certainly stop by again and let you all know how I get on with it. Hope you and your family have a wonderful Christmas. Cheers!
This looks great! I'm totally new to Sous Vide cooking, and the conflicting amount of information is over-whelming. Your method looks interesting, my only concern is leaving the dark meat in the cooker for the additional 12 hours while the white meat cooks? From all I've read anything over 4 hours, after the meat is cooked, the meat will start to change? Please advise! Anyone!
I’ve made it this way for 3 years now and it’s turned out perfect every time. You could always try on a smaller bird as a test run, but you can definitely go longer than 4 hours without any negative impact to the meat in my experience
@@ProjectReboot - Thank you for your reply! I tried this method to the T, and it came out perfect! Very successful Thanksgiving dinner thanks to PRK! BTW, what happened to your channel? I see you haven't posted in quite awhile. Hope all is well! Happy Holidays to you!
Yeah around that much time - it really varies depending on how much you dry it and how close it is to the broiler. Just keep an eye on it. This is definitely the time to micromanage
130 degrees seems low for turkey breasts. I googled it and keep finding 145 degrees, even on the Anova site. Is that an error in the video? (great video btw, ty!!)
Hi! Thanks for bringing this up. I find that companies and the FDA will overshoot temps probably for liability purposes, but I’ve been cooking them at 130 with no issues. I got my temps from chef steps, the guys who make there joule sous vide circulator. That said, if it gives you peace of mind, 145 shouldn’t be too different. If you cook it at the higher temp let me know how it goes! I can tell you that 130 is moist and ridiculously delicious.
@@ProjectReboot I've seen a few more sous vide video's on the breasts, they all say 130 as well so I'm going for it. Thank you for the detailed explanation, I really appreciate it!!
Pam Lang awesome! Let me know how it turns out! I’m making another one too so my folks can try it. Starting the sous vide up tomorrow so I’ll be right there with you!
I know this video is older but I'm going to sous vide our turkey this year. My wife is completely against butchering the turkey to cook it. I'm planning on spatchcocking it and cooking it all together at 150 for 6 hours to at least keep the bird somewhat in tact. Any problem with doing the whole thing spatchcocked?
I totally get the presentation objection. Agree with the comment above the biggest issue is that white meat and dark meat require different cooking temps for optimum juiciness. Also - I think bag size might be an issue. Maybe do a showbird and then get some turkey breasts to cook separately so you can compare? There really is not substitute for sous vide turkey breast. I used to be a dark meat only guy until I tried this method. Now white meat is my absolute fav
@@ProjectReboot yes, I know that it's best to cook them separately but I watched a video where a couple spatchcocked it and cooked it whole for 6 hours at 150 and they said that it was perfect. They also big expandable vacuum bags that I've already purchased. With it being spatchcocked and flattened out it shouldn't be a problem getting it in the bag. What I don't understand is when you cook it traditionally roasted the breast are going to be cooked well past 130 and more than likely way past 150. So really how is it going to seem overcooked with my proposed method when all everyone knows that will be eating it is turkey cooked the traditionally way?
@@ibleedoranbla try it out man! Let me know how it turns out. I don’t know how much different the white meat is going to to taste at 150, but I know what it tastes like at 160-165, and to me that’s a little dry. Maybe 150 is the sweet spot!
@@ProjectReboot yea I don't really think anyone likes the white meat at 165 that's why turkey is always the meat everyone hates to eat but still does it for some reason lol. My dad swears up and down the there's no way to get him to like turkey so I'm bound to change that. I think I have my wife convinced on just separating it and we can do our best to place it on a plate elegantly for a picture lol. I personal don't care what it looks like only what it tastes like. I even went all out this year and got one of these fancy heritage birds.
