I finally MASTER my WORST Nightmare, Sous Vide Turkey!
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- Опубліковано 18 лис 2019
- Today I made the PERFECT Turkey cooked sous vide. After so many experiment done with turkey I was never successful on cooking one. But that changes today! I am comfortable saying that this turkey was amazing and I recommend you giving it a try.
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HOW TO COOK TURKEY SOUS VIDE
I cooked it for 24hrs
White meat @ (131°F / 55°C)
Dark meat @ 150°F / 65°C)
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#Turkey #SousVide #Recipe - Розваги
5:01 "chopply fine garlic" I died laughing
Certainity of Procrastination 😂
I bet your brazilian is parfact!😂
@@rriqueno That's not a language
Papa Smurf Portuguese 😂😂
@@rriqueno Your English definitely isn't...
I miss the old three mate together
Loem Davlay what happened tho?
Why is he gone
@@jerrychua9364 They live 1 hour apart from each other now so they can't come together all the time.
@@zypeh3906 Make sense. How do you know that?
@@PanchoKnivesForever guga has been replying to comments asking about Ninja telling us about the situation
@@abyann I saw! Thanks :)
Chopply fined garlic : Guga 2019
Definitely superior to finely chopped garlic....
Lmao
5:00 😊😊😊
5:01 "Chopply fine garlic" 🤣
I was watching all your old turkey videos right when this came out. Lol
Seriously, I watch this channel every day. You’re the best!
Thank you so much Sam!
Sous Vide Everything no u guga
Sous Vide Everything also can you try to sous vide deer meat and make it look like steak?
This looks amazing!!
@@Opptios When cooking wild or farmed venison, keep in mind that it has less marbling and less fat in general, especially wild. You can get many similar cuts to cattle from deer, but they will generally be smaller as a deer is smaller than cattle.
5:03 “chopply fined”
😂😂😂
"add the salary"
@RD400D78 I didn't get it. Is it a wrong way to say chopped garlic?
HAHAHAHA Guga's GREAT! HAHAHA
@@JuniorJr... finely chopped garlic
I’ve been a subscriber for a while now and honestly I’ve watched Mamou’s confidence levels rise im extremely proud of this young man both of you the whole team keep up the good work!
Imob very underrated comment. Definitely agree with you, he has come out of his shell tremendously
they are middle aged men, not us cause we zommin
@@Opptios speak for yourself
It's a nicer environment for him than what they had years ago. No need to elaborate.
These guys are so awesome! Love the enthusiasm and the real responses. Drooling for turkey right now
Thank you Guga, made this for the family this Christmas and everyone was shocked. I’ve never seen a turkey eaten that fast before, nearly no left overs on a 15lb bird. I couldn’t believe what I was tasting, an actually juicy and tender piece of turkey breast, so much so that the dark meat was the last to go.
Everyone is now expecting me to make this every holiday 🤣
Guys I 've been following you from Europe for 2 months and I love your program, your ideas, your aura, your experimentations. Also your energy. Definitely the three of you are a great team I please keep up the amazing job you do. You are a culinary inspiration!!.
I sous vide a 14 pound whole turkey for 22 1/2 hours at 145 as a test. Used fresh herbs and 2 quarts of stock. The Stock filled the turkey cavity keeping the turkey from floating and cooking even. Turkey came out great, my wife and I with another couple did the taste test. After they left, I realized we ate over half the 14 pound turkey. I am not a big turkey fan, but this one was great.
What kind of bag did you put a whole turkey in?
@@jozsefmegyola9160 Large Turkey Bag, remember to fill the Turkey cavity with your favorite herbs and Turkey Stock for even cooking and to keep the Turkey from floating. I still needed some small weights to hold the Turkey down because of some air pockets in the large Turkey bag. The second thing is to remember the Turkey Skin is very delicate after cooking. The taste of the very moist Turkey was well worth any Turkey skin issues. Oh the couple that help us test the Turkey on our first try. They now have Sous Vide their thanksgiving Turkeys (family members meets at their house for Thanksgiving) for the last two years and plan to continue next Thanksgiving. Good luck, please do a practice cook first.
I wonder if you spatchcock the turkey, you might not have to use as much stock.
@@EvrttGrn Good idea, I will give it a try.
@@jerry8986 Hope it works out good. Cheers!
"Then I jump right into the breast"
-most men on a saturday night.
So cringy
@@cheezysinz8714 thanks
@thelolgoat_
Meh, L
*wish
Guga, I've watched so many of these videos and can't get over how excited you get after the finished product is tasted. Keep cooking!
Wow! Guga, I really liked watching u work with the knife. That was awesome. I love how u explained cutting up the turkey! I watch all your videos. I turned in my wish list for Christmas and all I want is a Guga wagyu NY strip! Thanks guys!
Your videos always make me happy. Thanks for all the work you put into making them fun to watch.
The look on Guga’s face when he tastes the turkey is priceless! I love it! You can tell it’s delicious!!! Great job Guga!
From Canadian Thanksgiving I can attest YOU DID IT and so did I!! 7 people oouhed and ahhed for half an hour. I did it exactly minus the smoker (breast 20m oven, legs with flame thrower) the gravy was amazing and plentiful. Thanks a million. For me the breast took the prize and was delicious in gravy soaked sandwich today.
I'm making two turkeys this year with your method! I'm pretty excited!
I loved watching this video, way to go!
It makes me ready to try this for Thanksgiving.
made this sous vide turkey for thanksgiving this year and it was the best turkey i’ve ever had in my lifen!!!!! thnk u guga!!!
Guga your videos literally make me feel like I'm there with you. And im learning valuable lessons/skills.. bro thank you
Great video Guga. One of my favorite youtube channels. 1 Million Subscribers. I’m pulling for you.
Thanks Guga!!! I have got to try this!
We went with traditional salt, pepper, fresh herbs, and butter underneath the skin for seasoning. The cooking method and results were solid gold as expected. For those wondering about how long to bake/roast in the oven, ~15 mins for dark, and 20-25 for white ( based on a 12 lb turkey). Thanks guga and team!
But what temperature
I saw the temperature on black
@@chifylube you could do 500F. Just watch them cook. You only are worried about the skin browning at that point.
I would consider chilling the sous vide bags with the turkey in it so when it hits the oven the meat wont get too hot but the skin will get what it needs.
Every time I think you've met your limit or even met your match, you present us with the outstanding video guga. I'm going to have to try and "practice" dispatching the Turkey and smoking it. Thanks again.
Oh my god, that looks so good. Great job Guga!
Please expand on the Smoker details!!! Many of us NEED to know ... time is of the essence here ... :):):)
Glad you pulled it off! It looks fantastic!
"That's Amazing Man!" The best things in e ever heard. Normally not crazy about turkey, but I'm looking forward to trying it. Thanks so much guys!!!!
Thanks man I was looking for this exact thing will be trying this next week.
Is it necessary to skin over the whole breast you want to brown? The skin on mine is kind of pulled back, only covering half of the breast. I don't want to risk drying it out of the skin is just going to shrink and dry out instead of getting those nice results. Also if you have any cheap smoker suggestions...I've been thinking about trying the smokers and haven't yet pulled the plug
6:45 I think that's the happiest I've seen you in a long time on these videos! It's hilarious, but awesome, congrats on the success!
Great job guga it looks amazing 👏👏👏👍👍👍
5:03 he said chopply fine instead of finely chopped 😂
Doing this again for Thanksgiving 2022. Since Thanksgiving moved to my house 10 years ago, I have tried everything (well, not deep-fried yet) to get a really good turkey. This one is the pinnacle.
Adam Ragusea : YOU CAN'T MAKE JUICY TURKEY AND GOOD GRAVY AT THE SAME TIME
Guga: hold my turkeys.
One of the best my friend! I come here every year to double check my recipe :)
Man that looks gooood! Congrats on the new smoker!
You all seem to be the nicest guys, don't stop what you're do Guga... you're a legend
Every Thanksgiving I come back to this recipe. Thank you so much for saving our dinner every year. 🙏
Guga you are so adorable, I love it when you celebrate a job well done! Good food is so exciting.
I never have liked turkey...today I'm really loving it.
I have to try this one.
Thanks for the video!
do this. you won't regret it.
I've had airline chicken, but that is cool to do a turkey breast. How long did you have it on smoker @430 degrees?
The butter is an emulsifier. It will help to add it earlier so the fats and water combine.
Looks damn good, great job and thank you for sharing
Perfect poultry at last! Great vid Guga. Here in the UK I have a Pit Barrel Cooker to smoke on I guess that would work but I must admit I am worried as the temperature isn't as controllable as your smoker. I might leave it too long and it will turn out dry. Any suggestions?
A Tip for the gravy : You want to cook everything in one pot to keep all the sucs (i don't know the traduction from french, but basically all that brown goodness) into one pot. So usually instead of roasting it in the ovens, we just cook the leftovers directly in the pot with some oil, on quite high temperature to create the most sucs (browny goodness) as possible so your gravy as the most possible taste. Roasting the leftovers only make it longer and loses a lot of the goodness into that baking trail.
I would use the oven technique if you dont any leftovers and still want to make gravy, i would just cook the tighs and legs into a pot or pan into the oven (need to have oven-friendly handle of course) and when my turkey/chicken is done just wrap it into aluminium to keep warm and use the pan/pot to make your gravy with all the goodness left from the legs/tighs cook process.
Its usually called "fond".
@@JohnDPiii because anyone who loves flavor is quite "fond" of it *rimshot*
Guga how long did you smoke it for? Could you make the gravy and stuffing within that time?
Love your cooking!
Ragusea: You can't make turkey breast juicy and still have good gravy.
Guga: Hold my sous vide.
Didn't he also imply wanting good turkey for the family equates to toxic masculinity as well?
@@ramue5749 No.
Ragusea never said that. He actually said his breast meat was juicy, his dark meat was falling apart and his gravy is flavorful. He did say turkey tends to be a bit bland and dry, but we should stop trying to make turkey taste good. Gravy + turkey is a perfect binary system where the meat provides the structure and nutritional substance, while the gravy birthed from the meat provides the moisture and the flavor.
@@wtfhahahaha Believe what you want to believe, but he's definitely not a "phony".
I make the gravy with the bones, giblets and veggies, not the breast. Sous vide breast and dark meat the way Gaga says is outstanding.
That new grill looks amazing Guga! Can you do a review of that for your followers?
I was finally thinking about getting a circulator but now I am gonna need two. Congratulations on your perfected sous vide turkey Guga!
Guga, please do some Cornish Hens! My wife and I have done Thanksgiving by ourselves for the past few years and a Turkey is usually just way too much meat for the 2 of us. So, now we do Cornish Hens. Would love to see your take on them with Sous Vide!
“It’s not as hard as it looks” ~Guga, who made it look so easy
That's what i said too. LOL
I watch these videos everyday trying to learn from you because this seems like the best method to cooking and it looks just so damn good guga your videos inspire this active duty soldier everyday
Thank you for your service!!
Man I love everything about this show.
Hi Guga. I am new to Soo-Vee and to your channel. Really enjoy your videos. Fun and very educational. I haven't seen any of your old turkey videos. Just curious... Have you tried the same with shorter times, 12h, 6h? If so, what were the results? If you do not mind. Thank you so much!
It's almost untraditional to see Guga cook a turkey well. Good job!
chopply fine!!! Love it!
I don't like turkey but this encourages me to try this. I always make my gravy like this but I blend the flour in cold water first before adding, so there are no lumps.
Cooked this recipe last year. Watching again to verify temperatures. I only have one sous vide cooker, so I cook dark meat at 155 for 8 hours and leave to cook with white meat at 130 for 12 hours. Excited to have perfect cooked turkey tomorrow for lunch!!! 🦃
how long did you leave in the smoker and did the internal temp come up much?
THANK YOU for a timely turkey and dressing video. Except for the smoking, that is how I will do it 'on the day' for MY family.
7:40 Guga’s excitement makes me excited 🤣
love this channel
Fantastic!!! Congratulations
What's the ballpark time in the smoker? As someone in a condo, I imagine the oven would be a good substitute?
I can guarantee you, this is the first time i see guga this happy and excited about the outcome of an experiment 😆👌
11:17 Tuong Erection 😂😂😂
Long time didn't had that look at Mau Mau's Face 🤣🤣🤣
Always nice to wake up to one of your videos
Thank you Mk!
Brilliance🙌🏾🙌🏾🙌🏾🙌🏾. But I’ve never doubted you 💁🏾♀️❤️❤️❤️.
We just finished our turkey and it's the best method we have ever tried! We did the sous vide portion and then smoked on high for 15 minutes in our infrared smoker. Perfection!
Would you recommend add a coat of butter while smoking?
Good afternoon SVE, how long did you smoke the turkey?
GOOD as always Guga!
Guga, big fan, been watching your videos for months and bought a sous vide so I could enjoy some amazing steak.
I want to try cooking my Christmas turkey sous vide but I don't have two cookers, any way I could get similar results by cooking the dark meat for longer instead of a different temperature?
Am your biggest fan love what your doing keep up the great work your doing
Looks incredible!
Last year I spatchedcocked the bird, brined for a day, smoked overnight on low 150F, then injected and rubbed and Sous Vide to temp about 6 hours 140F for white and 160F for dark, then flame thrower seared. Amazing flavor. Not sure how I can improve? Maybe brine for 2 days, cold smoke around 100-120F and I think I will leave the legs on and Sous Vide at 140 for 8 hours? Then BBQ sear on high and flame thrower sear to finish?
Definitely love everything about this turkey, but I wanna see a whole turkey actually work!
I love eating dinner while watching your videos.
Big fan Guga!
About how long did you smoke the turkey at the highest temperature?
So Guga what happened to the office and ninja?
You might have notice lots of new SVE episode are currently being filmed at home. Reason is, we as business partners (Me and Ninja) decided we could run our entire business operations remotely from home. So for that reason episodes are currently being filmed in my location which happens to be over an hour away from him.
This has not been previously addressed by me because we have been adapting and adjusting to changes and the channel is about cooking, I don’t want to fuel any kind of drama where it simply doesn’t exist.
No, I did not fire Ninja!
No, I did not have a fight with Ninja.
We actually still work together but remotely!
No, I never said I won’t invite him again!
Much love to you all and see you on the next video.
O:
@@SousVideEverything thank you so much for answering this. I've been wondering. Love the channel no matter what. But that ninjaness has been missing. I understand the distance though. I'm in Wilton manors and it can take easily 45 min to an hour to just get into Miami
Sous Vide Everything sure its about cooking, but it was also about the fact you guys where like brothers and it was amazing to watch!
@@SousVideEverything I heard you guys had a fist fight and it's gonna be aired on "Street Beefs" channel next week 👀
How long and at what temp does the carcass go into the oven to prepare for the gravy?
I was looking around for this comment . . . . but no answer.
@@jfuite put in in at 450f just to brown it up
For the past two Thanksgivings I've done my turkey sous vide. I purchase a bone in turkey breast only, because we're a family of three and that's more than enough meat for a few meals, but it's the same process as a whole turkey. I will say it's the absolute best turkey I've EVER made, bar none. You won't get a more moist perfectly done turkey than when you sous vide. When it's done, I pull it out of the sous vide bath, remove it from the bag, (save the juices for gravy, duuuuu) put it on a roasting pan and pop it into a 500 degree oven for about 10 - 15 minutes to crisp up the skin, and WOW, best turkey ever.
THIS! This is the comment I was searching for. Those of us who do not own a fancy smoker, how to recreate in the oven. I have sous vide a turkey breast before but it was half breast and no skin. This year I was gifted a whole breast and while My neighbor made a delicious oven roasted breast, I ... let's just say I cannot be trusted to not forget I'm cooking ( How Do You BURN Turkey Stock?! OMG it's so BROWN!) So I"m gonna try Sous Vide again, but I worried about the skin. I think I can manage to remember a 24 hour cook, with an alarm, but I worried my little creme brulee flame can't handle all that skin. Thank you for your experience and instruction. I'm gonna throw this bird in the Sous Vide now for tomorrow's Dinner!
Amazing vid guga
Gugga, did you use applewood in the smoker, and how long did it smoke???
Ended up trying this recipe out for anyone looking into it before thanks giving. Very flavorful. It takes about 20 to 30 minutes in the smoker to crisp up the outside. The white and dark meat both came out a little dry. My smoker (the traeger) doesnt really get up past 400 degrees, so I think that made a big difference. I might end up using the green egg and get 450 degrees or put it in the oven and maybe butter baste the skin.
Does the turkey have to have skin to get that color in the crisper? My breast has like...only partial skin and I don't want to ruin it trying to brown it if it's not going to do anything besides dry it out.
@@mrsmusthavebeen I'm not sure if you actually have to. Mine had a lot of skin which was very soggy after first. Once I put it in the smoker it came out a lot better. Mine was a little dry because my smoker only goes up to 400 degrees, so I had to put it in for longer. I think putting it in something hotter will help out. If you really need to know before thanksgiving... I would find a subreddit about sous vide and ask around what people recommend.
@@chrisk8539 Thank you!
@@chrisk8539 You may want to try pouring boiling water over the turkey skin between sous vide and high temp crisping. Also chilling the meat and ensure the skin is as dry as possible going into the high heat will help crisp much faster.
5:01 "chopply fined garlic" 😆
The way he says "Done" is lovely
You can definitely use foil to line the pan and still be able to use the fond that builds up. Just remove the veggies and turkey bones and pour some water or broth in the pan and with a rubber spatula or flat wooden turner scrape the fond until it dissolves. Pour it out into your pan to use and throw away the foil. Easy as that.
I cooked some turkey legs at 150 and they were delicious and tender but they lost too much moisture. Dry in some bites and border line dry in most. What made you choose 150 for the dark meat? I think brining and 140 might be better for dark meat and brining would also be good for the white meat. It's still too early to find the small 10 lb. turkeys but I wanted to try this before Thanksgiving and was able to find some thighs. I'm confidant the white meat will be good at 131 degrees but the dark meat need a lower temp to retain more of the juices.
A little cooking sherry is great for deglazing the pan and adding flavor to the gravy
Damn, Camp Chef hooked you up with the new gear, nice bro!
*Congrats on finally slaying the turkey beast.*
5.01 , choppley fined garlic , 👍love you guga
😂😂😂
Awesome awesome video, G......i have a question--how would you recommend finishing the turkey (after sous vide) if i dont have a smoker? thanks! keep 'em comin! (oh sorry--HI MuMau!)
Broiler setting in oven or a torch should work fine
MauMau (and you too, G) are the absolute best. Greetings from Naples, FL! (gonna try this next thursday....well....wednesday)
And from the creators of "thingle sing" weve got "chopply fined" and the "guga rubs"
Awesome video Guga! What part of the US do you live?
I'm going to make this recipe for Christmas night
Thanks Guys
I'm working on convincing the SO that we need an immersion circulator. The fact that you get a concentrated broth from cooking a lot of the meats is awesome, especially since I love homemade ramen.
Sous vide is how my wife was able to eat medium rare steaks during pregnancy. Depending on thickness, sous viding a steak at 131 for about 3 hours leave a steak that is pasteurized and at medium rare.
@@dspserpico That's fantastic to know actually. I have a compromised immune system, among other medical issues, so typically can't eat steaks the way I prefer out of caution. Another good point for the circulator, thanks.
the backround music with the guitar rember a little bit of witcher :D
Could you do Kebab or some turkish food would be nice . Marinatet Pot Toast would also be nice .Love your Videos :)