Removed the skin and seasoned the breast with Meat Church Blaco. Let it rest for 6 hrs.
Filled the cavity with garlic cloves, onion, lemon, and orange slices.
Sous vide at 131 degrees for 24 hrs.
Let it rest in the refrigerator overnight.
Smoked at 225 degrees until it hit 165 degrees.
Made a gravy from the sous vide cook.
Sides were mashed potatoes, green bean casserole, stuffing, and a can of cranberry.
by normansmylie
8 Comments
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~~You need a minimum of 140 degrees to be out of the danger zone. The fact you did 131 degrees for 24 hours is very dangerous.~~ Resting in the fridge overnight exasperates the danger zone, as if probably didn’t get to reach under 40 degrees.
Please don’t serve other people food like this, if you want to take the chance, fine, but please don’t expose other people to this carelessness.
ETA: This would never be done in a restaurant. A 24 hour sous vide at 131 is not a proper way to do this. The proper way would be less than 7 hour sous vide at 131 and then immediately put into an ice bath or immediately cook to your desired temperature. On that note, why are you going through all this trouble just to cook it to 165? One of the points of a 131 sous vide is so you can get your final cook temperatures below 165. Also, along the same lines, your final picture of the sliced turkey looks dry.
How was the texture of the turkey cooked this way?
Blanco on smoked chicken is my favorite combo
I want all of that in my face right now
You ruined that green bean casserole with corn but damn that turkey looks good
Yum. Can you send the recipe you used for the cranberry sauce?
Brother, you’re weeks ahead in our future.