Sous Vide Juices

[Pappymn]

I've been looking on the internet without any specific luck.

One of my birds this year for Thanksgiving will be done Sous Vide. I would like to use the bag juices as part of my gravy.

Is this OK from a food safety perspective? I plan on dry brining the pieces in the bag, so I know it will be salty. Might just use some of it to taste.

[Ka Honu]

Can't address the food safety issue with any degree of credibility but I use sous vide juices in soups, sauces, and gravies all the time. It never occurred to me not to.

[hikerman]

Can't address the food safety issue with any degree of credibility but I use sous vide juices in soups, sauces, and gravies all the time. It never occurred to me not to.

I do as well. Never a problem. I would imagine as long as the temp/time issue is handled correctly according to guidelines for that meat, the juices of that cook should be perfectly fine.

[DWard51]

are you going to sous vide the whole bird or just breast/pieces?   I would be concerned about doing the whole bird as will have that large void in the center cavity.  That is where I would be concerned about the juices and temps not being sufficient to be safe.  Now pieces or just a nice breast should be fine.

[muebe]

Pappy I would think if you spatchcock the bird you will be fine

[Pappymn]

are you going to sous vide the whole bird or just breast/pieces?   I would be concerned about doing the whole bird as will have that large void in the center cavity.  That is where I would be concerned about the juices and temps not being sufficient to be safe.  Now pieces or just a nice breast should be fine.

I'm going to quarter the bird and cook the dark meat together at a different time and temp from the white meat

[DWard51]

Should work.   Juice will be just as cooked as the juice still left in the meat so I don't see any reason not to use it.  Plus you will be heating it when making gravy as you have to boil the juice to make gravy anyway.

[Jaxon]

Should work.   Juice will be just as cooked as the juice still left in the meat so I don't see any reason not to use it.  Plus you will be heating it when making gravy as you have to boil the juice to make gravy anyway.

BINGO!