A Better Way to Turkey
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- Опубліковано 2 жов 2024
- Want to win Thanksgiving dinner? Learn to butcher a whole bird, then follow this recipe to prepare it sous vide. Meat’s juicy. Skin’s crispy. Everybody’s happy. Get the full recipe: chfstps.co/2ebqda7.
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Its time for me to watch this video 20 times in 3 days again.
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!
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!
Did the turkey have a pink look to it? My family sees pink and immediately they start with the "it's not cooked enough" whining and some won't eat it :)
@@PeterGregg It still has a pink tint in the end, but the meat is pink to start off with. It's fully pasturised this way so even if it's red it's totally safe to eat.
Irony: I preordered a Joule in August and I'm beginning to doubt I'll get it before Thanksgiving.
I was thinking about buying one but if their wait times are that bad then I'm glad I didn't get one. Sorry about that wait though dude!
Charles Hanson I ordered January and got it yesterday
I was so close to buying one and I am really glad I didn't. Other brands are dropping their prices and already on the market.
same
ditto :/
I haven't watched the video yet, but if it's a sous vide video I'm voting for trump
Goddamnit
They posted a 4 minute long video on butchering the turkey 45 minutes ago.
Oops didn't check I guess i didn't see in my subs feed
Trump won 'cause they wouldn't shut up about sous vide X'D
I legitimately don't understand the sous vide hate
its not the sous-vide hate , its just the joule hate. Nearly every video on this channel feels like its a joule commercial rather than a cooking video .
Why is it a joule commercial? The recipe is not restricting you to use their product and they don t even tell you to buy it. Yes, it is a bit of hinting to buy one, but not intrusive at all. If you want recipesc without sous vide theere are thousands of other good cooking channels (start from food tube).PS. You can even build yourself a simple sous vide machine.
This isnt my opinion , this is an outlook on the people commenting here. I for myself built a sous vide setup out of an old crock pot and a 2USD controller from China , and can do all the recepies that need sous vide using it. It's just that they are really pushing the joule , and I respect that , it's the result of years of passionate work and research.
This isnt my opinion , this isnt outlook on people commenting here. I for myself built a sous vide setup out of an old crock pot and a 2USD controller from China , and can do all the recepies that need sous vide using it. It's just that they are really pushing the joule , and I respect that , it's the result of years of passionate work and research.
Tareq Kirresh just curious, what kind of controller and where can I get one?
Every time I watch this video it makes me truly happy! 😃
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.
How did the turkey breast at a higher temp turn out?
@@Tuxedosam. Thank you for asking. I've landed on 136F for 18-24hours. Hands down the best balance of texture and tenderness in my opinion. FWIW- we enjoy it 6-7 times a year due to how good it is and how simple. No need for a holiday to eat well.
@@michaelc7631 I was looking for a farm around me that sells turkey year round for a good price too. If you can get a good price it is more economical than chicken. Even better if you actually cook it well and don't dry it out lol. Thanks for replying!
I grew up with dry turkey breast. :(
I thought this channel was dead.
Chris Park it was only two months...
It was a lifetime to me.
It's the Cooking with Joule Channel now
pkeod yep
It is now lol
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.
8BitLife Truth
Ya I'm pretty disappointed in the Joule as well. I'm just going to buy an Anova.
I wouldn't go that far
Try confirming your shipping address. after i did that i got a email a week later saying its shipped and i should get it this Tuesday.
damskippy25 I did yesterday
Glad to see they're still making videos! Gonna try this method of cooking my turkey!
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.
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!
I CANT STOP LOOKING AT IT
I love this freaking channel
It has been 2.5 years. Finally got my Joule (in Sweden). First thing: cook some turkey!
This recipe is tremendous. I've used it for every Xmas since. Highly recommended.
I'm waiting for them to figure out a way to sous vide Ice
They have a video on that.
really?
Based on some of the comments of this video, I'm waiting for them to figure out how to deliver the sous vide devices that people ordered. Period.
benzjamin13
When you have a hammer, sometimes everything becomes a nail.
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
Remember when this channel had videos that weren't just Joule commercials?
And?
I got nothing against the Joule, it looks like a cool product but I don't have one and I don't plan on getting one, which kinda sucks when every video to come out from ChefSteps is another recipe that uses it.
They specialize in Sous Vide cooking method since the day before they started this channel. It's mostly expected depend on the recipes.
No. Not every video. You can't sous vide a pizza.
I don't disagree with any of that, and I have nothing against sous vide, its just since they have released Joule I (and I think many others) feel that we get a disproportionate amount of sous vide videos.
Well, they're not gonna change the way of their cooking. If the recipe can include sous vide, they'll do it.
Joule is their only own product so far. They have been sponsored by other sous vide equipment company before they come up with Joule. Nothing has really changed to be honest.
If you do feel that, then this channel is not for you.
No point posting a video of how to cook for Thanksgiving, when joule won't be available for Thanksgiving.
CHEF STEPS IS BACK
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!
Ah, you guys are finally back ;)
this is really inspirational and it looks so yummy!
oh and this video made me so hungry! I just wont to dive in there!!
I'm going to try this but I'm concerned about the temperatures. 130F?
FWIW, Sous Vide Everything also just posted a sous vide turkey video and they used 131°F. People seem to like the temp ua-cam.com/video/bB2WRiNkBx8/v-deo.html
Here's a quote from their website for this recipe:
"Does it really take 24 hours to cook turkey legs? And 12 to cook the breasts?
No, sir. You can have the legs cooked in seven hours if you raise the temp to 167 °F / 75 °C. Turkey breasts cooked at 131 °F / 55 °C will be ready to eat after eight hours, so if you are short on time, just cook them for that long and they will still be super delicious. The thing is that when you cook them for far longer than that, they become more tender and packed with flavor."
130 was too rubbery for my taste. I've experimented with several temps over the last year and landed on 136 for ~24hours on turkey breast.
I'm glad I decided not to do this experiment for Thanksgiving.
You can do it!
It really is the easiest method I've found for cooking the perfect turkey. My family and I now eat Turkey breasts about once a month or so vs. previously only having it on holidays.
I go with 136 for the white meat and 155 for dark, both for about 24 hrs, and to me, those temps yield the closest meat texture/bite that I'm used to eating via traditional baking.
Do yourself a favor, if you have one of their machines or not, download the Joule app and use their 'visual doneness' videos to help you see how the meats will turn out. Helped me immensely.
(I have the Anova, not the Joule, but their app is handy)
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!
@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!
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 :/
I would certainly love to attempt it if you would ship me the Joule I paid for before Thanksgiving gets here or maybe how about even Christmas dinner at this point
Zenn Lutinsky ouch. it's pretty screwed up they are making advertisements for the Joule and haven't even shipped them.
Zenn Lutinsky I pre-ordered mine in January, and it came in on Monday. it's great!
+Matthew Fogle
So you received it nearly 10 months later? +Zenn Lutinsky, look forward to using Joule...next Thanksgiving.
tdylan We all knew we were pre-ordering a product that hadn't even been created yet, so I'm happy to get it in under a year. A friend pre-ordered the Nomiku WiFi that was supposed to be out in April, and he's still waiting. I've had Kickstarters that took over 2 years, so I'm happy with it. It now has a 4-6 week delivery time.
I thought the safe temperature for cooking was over 145F. If you cook it at 130F won't harmful bacteria be able to flourish?
Thomas Cooney Theamount of bacteria is a fubction of both time abd temp.Cookingata low temp fora long time is as safe as cooking at a hogh temp for a short time
+Shitboy I can't argue with your name, it's an absolute masterpiece. 🙌🏻
Shitboy your keyboard's space key doesn't work always
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.
So you had the legs in for 12 hours at 155 and then turn the heat down to 130 when you added the breast, but kept the legs in?
All then Till 2:30 to the next day?
@@daveshinn7008 Exactly. This is the only way I cook turkey now. It's perfect and stress-free.
I went all over youtube to find a video teaching me how to cook a turkey. thank you man!
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?
I think to save me time, I'm just going to buy a whole turkey's weight in legs and thighs. No need for boning and deconstructing the turkey.
I look at this video every year for Thanksgiving and Xmas. Thanks ChefSteps
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.
Would a chafing dish with water overcook these pieces? I would like to cook a bunch of pieces and keep warm for a buffet.
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.
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?
Gas is probably one of the least energy efficient things in the kitchen. With sous vide almost all of the energy goes to directly heating the water. But pretty much anything in the kitchen is going to be more energy efficient than gas
Bravo
Heathen! I want my Turkey to be both hard to cook. It's that payoff in the end when everything is juicy & crispy & you're sweaty & tired & the peons (family & friends) look up from their store bought pecan pies & rolls in awe as you shower from scratch gravy into their gaping maws.
Is it Blasphemous that I watch your videos and cook with an Anova Sous Vide cooker instead of Joule?
JahVinci Nope. I'm in the same boat. Bought my Anova before finding this site or i would have gotten theirs... since I use their app for the guides, watch their videos for ideas, and then program my Anova accordingly.
I remember the days when there were videos that didn't assume everyone has an immersion circulator. Good times.
I remember the days when people didn't whine about stuff they didn't need to watch. But here we are, both disappointed about the present.
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.
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.
man stop calling your self chef steps and just switch it to the sous vide channel that's all yall do now a days anyway.
ohhh, commented video! Long time no see!
LIKE & UNSUBSCRIBE
Patiently waiting for the Joule to be available for international customers. And what a wait it is 😔
Notification squ- none of that here
Can I French the Turkey Legs before putting it in the Joule?
Grant Crilly is adorable
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've been doing this every year for the past 3 yrs and it's amazing.
What's the salt / sugar mixture that you use?
isnt breast supposed to be 160-65
I want to make this but joule doesn't ship internationally yet :')
there are other ways to cook sous-vide
get an anova! They're having a sale at the moment!
Well, joule is not shipping anywhere.
just wondering, but won't the sugar content make the skin burns during post searing?
Im guessing thats what the pre sear is for. It reduces the time to get good coloring and the risk of burning decreases
Hey look everyone its another infomercial for their sous vide! Remember when they used to post fun stuff chef stuff. Every other video they make is a infomercial for their damn sous vide! We get it already, you like it, you believe it, can you please get on with the show.
Oh, of course we are going to cook it with your hipster joule thing. Should've known.
this channel is basically sous vide everything. sous vide it with his product that he's trying to sell you
QWERTY123
Sous vide is the future of cooking. Obviously, it's not the only way, but the market is exploding. I can't blame them for jumping on the bandwagon.
Sous Vide Turkey! Bring it haters!
i dont mind joule, looks cool and im getting one. but videos look more like infomercial rather than the beautiful elegant cooking videos i was entranced by last time. best recent videos were other people's ideas.
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.
If this is another sous vide commercial...
Your vid is good and I love the sous vide method that you offer here BUT your website is horrible and not user friendly at allllll.
I ordered a long time ago. When's my joule going to ship chefsteps!!
Received it ?
Received it?
cringe :/ i want to cry this video is so sad:))) pls watch it yourself and actually think if you believe the crap falling out of your mouth
So happy to have chefSteps back !!
...Even though it is a Joule ad.
4:36
H
i cant stop looking at you too, its really pretty
I just made a separate turkey as a test in my joule and then deep fried it and it was better than the one my family made so they threw theirs out and ate all of mine
Sous vide also makes the best brisket. Throw it in the sous vide for 2-3 days, then only 4 hours in the smoker. Best brisket you'll ever eat.
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? ❤❤❤
The wings go in the stock pot....though you could probably cook them with the legs if you want
Is there a video for the gravy?
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?
GetBackinBlack03 dry it with paper towel
That's not enough - the skin is saturated after sous-vide and retains more moisture than a towel can wick away.
dry it with a second paper towel then.
They used to give you the recipe for this at no cost. Now they stuck it behind a pay wall. Nice...
What I’ve noticed this year is a lot of Sous vide turkey Brest recipes have increased the temperature and lowered the time. A lot of ppl say they don’t like the pink; and even in the video you can see it’s a little pink. He shows the very tip of the breast to show the inside is white. I wonder if ppl who don’t trust them but pull up a quick recipe were complaining so they made it harder for them to randomly come across it
@@kunimiy212, I've used this recipe for the last few years. I come back to the video to refamiliarize myself and then follow the link to the recipe. That's when I saw the paywall. Fortunately, I followed their instructions of saving, or printing, the recipe. I just forgot I did it when I went to the link. Personally, I'm finding a lot of folks on UA-cam not giving details on how they cook something and want you to go to their blog to find the details, but I'm not a fan of that either.
I just checked it seems membership and recipes are all free you just sign up and you get access to everything
@@chancedudley6970Not any more. I created an account for free but the article was still blurred out for pay subscription only.
What's the salt sugar ratio?
Same question
Another joule commercial. This method just isn't very accessible. Also, checked out the site and the joule ships in 4-6 weeks... Sooooo long Thanksgiving sous viddle turkey biddle. Ballotine is superior.
Sigh... unsub
No more cooking tips (chefsteps) and Joule ad's...that aren't shipping apparently as comments indicate.
Sous vide is great for many things, learn to do it without the joule.
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.
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?
This is nothing but one big #ad!
i was going to make a snarky comment about joule but i see the comments section has that covered. would be a little more interesting as content if i could actually get joule in my country....
Ok, tried this today. While the flavor was excellent, the texture just wasn't turkey. It had the consistency of processed lunch meat. Will make great sandwiches though.
i havent watched the video yet but im gonna guess sous vide
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?
I don't see the point of serving Turkey if you don't serve it whole. Hopefully some uber genius in the future comes up with a foolproof way to cook and serve it that way.
I'm getting a joule immersion circulator from you guys
What's the difference between the stainless steel vs all white ?
Too bad my Joule, which I ordered back on Aug 9th!! Won't be here before Thanksgiving!! Good Job!!
Too bad Joule won't work in europe.
any sous-vide machines would do, even stove-top method works but it needs more supervisions
Maybe he's talking about voltage incompatibility.
I want to cook the breast at a higher temperature, does that mean i should cook it for less time? I was thinking to cook the breasts to 145F
Brine->Smoke->Eat. I've got a sousvide cooker, but not for this dish.
It's a great video but please it's Herbs, not erbs, there is an H, dropping the H sounds so affected, again, super recipe though
I ordered joule October 4th do you think I will get it before thanksgiving?
Hey just gonna address something. There is an h in herb. Its herb not erb. not like I go telling people I have erpies, I dont have the erp, I have herp
yea ur joule are always out stock mate
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
Do I need to change the temp or duration of the bath for a 24lb bird?
Answer: no.
I wonder how long it will take until the turkey dinner blasphemy accusations ensues.
chef steps has become the Joule Commercial Channel, not actually a cooking channel anymore.