Sous Vide Turkey is the ONLY Way - Juicy & Moist Meat Every Time!
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- Опубліковано 12 лис 2019
- Are you dreading that cardboard of a turkey for Thanksgiving? Well, using the sous vide, you’ll never have to worry about that again. You’re going to have the juiciest Thanksgiving turkey you and your guests have EVER eaten. Take it the extra mile with our sous vide Cranberry Sauce, sides, and stuffing.
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We went with a spatchcock turkey to avoid filling the cavity with liquid. Having a whole 10 lb turkey, you’re going to need to make sure you have a container and bags large enough to fit. The best solution we found was to use the FoodSaver Expandable Rolls. You’ll still want to double bag since there may be sharp bones that may pierce the bags.
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Turkey
Ingredients
- 8-12 lbs Turkey
- Salt
- Sage Leaves
- Oil or Melted Butter (We used a sage infused oil)
Recipe
- Remove any innards that come inside of the turkey.
- Spatchcock the turkey by cutting out the backbone.
- Carefully separate the skin from the meat using your fingers, or other blunt utensils. Try your best to not break or tear the skin, you can make small incisions with a small sharp knife if necessary. The most important part is the breast, we recommend to do it with the thighs and drums as well.
- Dry brine the turkey by salting between the skin and the meat all over. Use your hands to rub it into the meat.
- Place the turkey onto a wire rack over a baking sheet and dry brine uncovered in the fridge overnight.
- 6-7 hours before your planned meal time, set the water bath to 150F.
- Place the turkey into an expandable vacuum bag that will fit the turkey. Make sure the skin side is against the smooth side of the bag. Add sage leaves to the bottom side of the turkey.
- Seal the bag. It’s best to double seal and double bag as there may be sharp bones sticking out.
- Cook in the water bath @150F for 6 hours.
- Once the time is up, shock chill the turkey in cold or ice water.
- Remove the turkey from the bag. Save the juices for gravy or stock.
- Place on a wire rack, brush with oil or melted butter, then into a preheated 500F oven.
- Once turkey is golden brown it’s ready to go. It will take approximately 30 mins.
Cranberry Sauce
Ingredients
- 1lb Fresh cranberries
- 1 Cup granulated sugar
- Zest of 1 Orange
- 1 Teaspoon cinnamon
- ½ Teaspoon of nutmeg
Recipe
- Set sous vide to 190F. This is the same temperature as a few other sides (mashed potatoes, sous vide veggies etc.), feel free to put them all in at the same time.
- Add cranberries, sugar, orange zest, cinnamon, and nutmeg into a vacuum seal bag.
- Double seal the bag on both sides.
- Add bag to the water bath for 1 hour. Make sure to weigh down the bag as it floats.
- After time is up, remove the bag and crush the berries.
- Place into serving bowl and into the fridge until ready to serve.
- Serve chilled.
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#Thanksgiving #Turkey #CranberrySauce - Навчання та стиль
How will you be making your turkey for Thanksgiving?
I will definitely making this one. If I don’t have sage, what can I use for subs?
@@IRIEYASSAH1714Italian seasoning/herb blend
Thank you so much for your kindness in sharing your method. I feel emboldened to try it that way this year. :) I am very glad that I found your channel.
Thank you for your kind words. This will change how you make turkey forever!!
Love this content! Newly subscribed keep it up
And I am definitely trying this method this year! Thanks!
Please let us know how it turns out. Reach out if you have any questions :)
I just finished 16 hr sous vide beef eye round for deli slices. Now I’m doing turkey breast for same reason. Its my new favorite way to cook. Can’t wait to try corn on the cob and asparagus.
I made this for Christmas along with the stuffing and cranberries and it was fantastic! Thanks for the video!
Glad you liked it!!
Also for those who are worried about Temps... 165 for poultry is only for fast cooking like frying and pan searing. 150f is fine for 6 hours of cooking
I do 145F for 24 hours. Works very well for me.
LOL! That look on your face when you bit the Cranberries! LOL! Another great video guys! Love it!
Lol it was a lot more sour than expected! But maybe we are extra sensitive since we gave some to other family members to try and they liked it!
I made this Turkey last year and guess what ...it was WAYyyyy better than a fried turkey (which was my former fav way to make). Will be making this again this year thanks so much you two!
So happy to hear this! Happy Thanksgiving!!! 🍁
You guys are so cute preparing and cooking together. I just got my Sous Vide and I love it. Is there a difference with a heavier turkey? like 13-15 pounds? and where were you cooking it in? a cooler?
Thank you for this video! def will be useful in a few days ;)
That's the goal!
@@KindofCooking 2022 and still think this is the winner all round! Thank you, guys!
This looks good! Thanks for the video. Do you still dry-brine the turkey if it is a "pre-brined" turkey. There seems to be many conflicting responses to this question out there.
I like to try the cranberry sauce.
Hi. I plan on doing this, but with some soy sauce and other seasonings, for a 17 lb turkey.
Would I be able to use that same concept with a 17 pounder?
Happy thanksgiving
Happy New Year!
Thank you!!
I know on sous vide everything Guga channel he separated white meat and dark meat. But that seems too complicated
Where can I get the expandable bag that you use
great vid but why didnt you two seperate the dark meat from the light meat since they cook at different temps
How long would you need to sous vide a 13 to 15 pound turkey? I like the idea of not having cut it all up. I did it that way last year and it was delicious but the spatchcock method seems better!
I would think the similar amount of time would suffice. Adding a few extra hours wouldn’t hurt.
Can you please share your sous vide set up??
Definitely! I'll make a video on it soon, but right now i'm using the following:
Anova Circulator: amzn.to/2Pp5Avv
For larger cooks, like this turkey, I'll use a Coleman Cooler: amzn.to/2rqGSTD
Otherwise I'll use my 12qt polycarbonate container or any pot that will fit.
For the bags, I usually use ziplock freezer bags either Large or Extra large, and if i'm going super big I would use the foodsaver expandable bags: amzn.to/2X9c7Oo
Hope that helps. Let me know if you need anything else.
What do you put the water in? Is that a normal cooler? I'm looking for some guidance on how to cook large pieces of meat with sous vide, and need to know what to put the water in, haha
Yea. That’s just a normal cooler. Works pretty well since it’s insulated it. There are some ppl who use larger coolers and cut a hole in the top to fit the sous vide. That being said, you can use any pot or container to hold water.
May I ask what type of vac sealer you use?
We are using an old foodsaver, that we bought on Black Friday 5 years ago. I can't seem to find it online, not even sure if they make that model anymore. Although I haven't personally used this one, a friend of ours has it and says it's awesome: amzn.to/33Lt7N3
Just so you know, that link is our affiliate link.
Hi! Trying this now. She asks whether you need to season skin. You said no because you will still sous vide. However, I didn’t see you season or salt after sous vide. Just sage infused oil. Do you need to season after sous vide?
I wouldnt...the dry brine will be salt enough
Did you cover the turkey while it was in the fridge for the dry brine?
I did not. Left it uncovered :)
Thank you!
I watched another video and it says to cut it up and do the dark meat for 6 hours and the white meat for 4 hours. I think this is what I am going to do. I only have one Souse Vide so I'm going to use the crock pot function on my pressure cooker and Sous Vide the dark meat in that. Or the other option is to Start the legs and add the breast after 2 hours to the same pot. Though I wouldn't have enough room so not sure what to do there.
Turkey leftovers make good jook
🍚 🇨🇳
Vacuum seal a metal spoon in the bag to keep it weighed down.
I would throw some celery, carrots, onions, garlic, thyme, and rosemary in the bag too.
Roast duck would be good this way too.
Thank you for watching! hehe my secret is I don't like jook. lol but I think I could make it work by frying it up? lol we actually tried this with roast duck! Was really good.
Rather than scissors try a 6 inch boning knife... cuts through the ribs like butter
Going to need one of those! Can you send me a link to one you recommend?
@@KindofCooking I have had this one since june... overkill for chicken... sturdier than the smaller model I used on last year's turkey day bird.
Victorinox Swiss Army Cutlery Fibrox Pro Curved Boning Knife, Semi-Stiff Blade, 6-Inch www.amazon.com/dp/B0000CF94L/ref=cm_sw_r_cp_apap_5zYUhqsOwncW1
Separate Dark Meat from White Meat. Cook the dark maeat at higher temp for much longer than white meat which needs lower and ashorter time.
By good sizors he ment costco ones
Why did you show a vacuum bag first and then a Ziplock bag in a cooler?
late response but they double bagged it.
9:38 I'm surprised that beer cooler can handle 160F, especially for 6 hours.
I think it could probably handle that and longer. It's pretty solid and food safe (right?). I've seen people do much longer at least. The upside that it's insulated so keeps the temperature much better.
You could have mushed the cranberries with the bottom of the bowl if it was too hot. The bowl was right there.
That Turkey thicc tho🙃
Wow her accent is much less now than in 2012
What’s the difference between the taste of chicken and turkey?
I think you're going to need to try them both and let me know what YOU think.
Turkey tastes more than crocodile 🤣 it’s richer in texture, more expensive taste, for some an acquired taste, because one of my kids don’t like it.
Why not vacuum seal the whole bird when you dry brine in the fridge?
For a dry brine to work it needs to be put in the fridge uncovered. That way the sear will be more pronounced.
You want air to circulate over the skin to dry it out.
@@matthewgagnon9426
Not sure it really crisps up the skin anymore than vacuum sealing and seems pointless in sous vide method since it will cook in its own juices.
I have never had any meat come out of the sous vide bag dry.
What was the internal temperature of breast and thighs after 30 mins at 260C? You have already done 65C which is quite high for breast and low for legs and thighs (for just 7 hours).
Generally speaking this is an overkill use of sous vide. Spachcock a bird is a good way to cook a whole bird but in the oven. When you do sous vide you do it for precision. What's the point of doing same temperatures for all parts?
Great question and points. Unfortunately, I don't have a precise measurement of temperature for you after coming out of the oven. It was definitely warm and cooked through though.
Completely agree that the spatchcock turkey is tried and true in the oven, I've done it 3 years in a row and came out great, albeit with different results. As you said, doing it in parts provides superior results, in this case, I just preferred doing the whole turkey for presentation, and to provide an alternative method.
Between the commercials and the content of this video unexplainably jumping to a different topic, I left after 2 minutes. Goodbye.
RIP your wooden cutting board. Also skipped over the part where you turned a cooler into a sous vide bath??
haha yeah, cooler was necessary ... turkeys are larger than you expect hahahah. What did I do to my cutting board?
No No No....mix a paste from, butter, flour, salt and pepper to taste and ice the bird like a cake.
Shove it into the oven and cook @ 275 for 6+ hours until golden brown. Moist and falls off the bones. HA. Nice breaded like crust. Dad showed me.
That definitely works too. Sounds awesome.
Season a turkey with just sage. Someone spent to many thanksgivings with their white friends... Also... Box mack and cheese balls fried...
Haha! Keeping it simple. The basics are there you can definitely adapt it to a flavouring that you like. Few weeks until this years turkey recipe, slightly more advanced ;)
Those fried mac and cheese balls brings back memories ... I think that was the first large meal that we cooked.
Nice videos, but can you guys do something else besides sous vide? Like actual cooking - stir fry, braising, etc?
Lol! But then I have to change my channel name to “Actual Cooking”. We started the channel to focus on sous vide cooking, but! We do have a continuing series planned that will use other techniques. Is there something in particular you would like to see? I can add it to our list :)
@@KindofCooking OMG you replied! Yay! Been a fan for years!! I thought "and more" would be what I was looking for. Lol. How about preserved veggies and pork (梅菜扣肉)? Thank you! Keep up the good videos! Much love from Cali!
Oh no you put your spoon back in the sauce after licking!
Hahaha OOPS! It's funny because I tried super hard not to do that ... at home ... i admit I do that all the time lol. I was even conscience about it at the end but the deed was already done. Good news ...everyone survived the meal hehe
Wear plastic glove. No eat😝