Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, sous vide whole turkey. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Sous Vide Whole Turkey is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Sous Vide Whole Turkey is something which I have loved my entire life. They’re nice and they look wonderful.
A perfectly cooked, ultra-crisp skinned sous vide whole turkey. Cook the turkey the day before the big show, and roast it to serve. No more guessing how long it takes or if it's done.
To begin with this recipe, we must prepare a few ingredients. You can have sous vide whole turkey using 9 ingredients and 20 steps. Here is how you cook that.
The ingredients needed to make Sous Vide Whole Turkey:
- Get 8-10 lb turkey
- Prepare chicken broth
- Make ready sprigs rosemary
- Make ready sprigs of thyme
- Prepare chicken breasts, skin off
- Prepare extra large sous vide pouch
- Prepare salt
- Get pepper
- Prepare olive oil
Skim the foam from the surface of the. When it comes to cooking turkey and other poultry, dark meat is much more forgiving than white meat but that doesn't mean that using sous vide can't help make it turn out great every time! Think back to the last time you forked into a turkey breast. Tough, dry, whitish, and stringy—you probably doused that meat in gravy and swallowed a whole glass of pinot trying to choke it down.
Instructions to make Sous Vide Whole Turkey:
- Set the circulator at 85 C / 185°F.
- Begin with a fresh or completely thawed turkey. Rinse the turkey, drain all the juices, remove all insides, and set aside the neck piece. Also be sure to remove any thermometers that might have come with your turkey; it could puncture the pouch during cooking.
- Cover the turkey with plastic wrap and place in the fridge while you make the jus.
- Slice the chicken breasts and turkey neck into smaller pieces. Sauté the chicken and turkey neck in a stock pot with a little bit of oil over medium heat.
- Once browned, add the 2 boxes of chicken stock and two whole sprigs of rosemary. Bring to a boil, and reduce heat to low.
- Skim the foam from the surface of the liquid and let simmer for 1 hour to reduce and thicken the broth.
- After an hour has passed, strain the liquid and chill in the fridge. The chicken and turkey pieces can be thrown away now unless you want to use them for another dish.
- Season the turkey with salt and pepper. Cover both the leg and neck bones with foil so they don’t puncture the pouch.
- Place the turkey within the sous vide pouch, neck side down.
- Pour the chilled jus into the empty cavity. Insert two sprigs of thyme into the cavity with the jus and the other two sprigs of rosemary on the top side of the turkey in the pouch.
- Vacuum seal on high and be sure to check for leakage. Repeat vacuum seal process with a fresh pouch if necessary.
- Place the turkey in the water bath for 1 hour at 85 C / 185°F.
- After one hour, lower the water bath temperature to 76 C / 168°F and cook the turkey for another 5 hours.
- Once the 5 hours is complete, remove the pouch from the water bath and let rest at room temperature for 20 minutes.
- Next, submerge the pouch in cold water for another 30 minutes. The kitchen sink will work fine. Lastly, place the pouch in the fridge to chill overnight.
- The next morning or afternoon, preheat your conventional oven to bake at 176 C / 350°F.
- Remove the turkey from the pouch and move to a roasting pan with a raised grill. Set all liquid aside.
- Roast the turkey within the oven for 1 hour 30 minutes until the skin is golden.
- Use the set aside liquid from the pouch to make a savory gravy. Reheat in a sauce pan over medium heat, and simmer until desired thickness.
This is the same video but slowed down for those that wanted to watch how the preperation was actually done. It's long but should be helpful. Sous-vide gives you perfect control over the temperature regardless of the cooking time, allowing you to serve medium-rare or medium meat that otherwise would not be safe It is a whole new experience compared to traditional turkey breast, and a better one for my tastes. This is the temperature I prefer. Sous vide turkey comes out moist and flavorful.
So that’s going to wrap it up for this special food sous vide whole turkey recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
