Let's Talk BBQ
Recipes => Recipes => Sous Vide Recipes => Topic started by: drholly on February 17, 2015, 05:08:38 PM
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Big sale at the local Cub store - scored on a half turkey breast, chuck roast and bone in / skin on chicken breasts. Some portioning and freezing, but tonight is turkey!
This is a work in progress...
First the skin had to come off the turkey breast. Have you ever noticed, when you want the skin to stay ON it comes off... when you want t to come off, it fights every part of the way... ??? Stay tuned to how the skin will be used.
Then dusted the breast with Mo Rockin' Chicken - Emma loves that stuff! Then into the bag and into the bath at 145*F. Letting it go for about 3 hours. I left the bone in to see if it adds flavor - but I have nothing to benchmark against, so who knows... ::)
Mixed up a batch of KAF Maple Corn Bread and made some mini loaves. The bread just came out of the oven (no pic.) It is not sweet, any southerner would like it. You don't really taste the maple, but you smell it - very nice. KAF mixes are pretty darn good.
Will add more pics when the turkey and fixings are done.
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They are selling half a bone in breast? May have to make a trip
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Getting hungry.
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Funny thing is, I didn't realize it was bone in - probably should have looked closer... ;D :-[ ;D But, it was on sale for $1.89 / # - couldn't resist. Cooking it bone in and then de-bone to serve.
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The turkey is done and eaten... Some good points and some really bad points... ;D ;D :-[ ??? ::) ::) ::)
First the good - the turkey breast was absolutely the best I have ever had. It was so juicy / moist flavorful - unbelievable. I will always make turkey breasts this way. BTW, Emma is right - Mo Rockin' Chicken is the bomb! Not salty, just a great flavor.
Matched the turkey up with some bog standard potatoes, dressing and cranberry sauce. Most of the sides were left alone and the turkey was killed! Hub, I did have gravy and typically use a gallon or so to soften the turkey. In this case - on the turkey - no gravy was needed. It was so moist and juicy. Wow!
Bone in 1/2 turkey breast - skinned (planned to crisp the skin in the oven - (yeah that didn't work.) 144*F for 3 hours
Fried some sage leaves - they crisp up faster than you might expect - fail
Plated picture - not great - kids were yelling for dinner... ;D ;D ;D
Regular mashed potatoes, dressing and gravy - all fine
KAF Maple Cornbread mini loafs - very nice!
Verdict - Sous Vide Turkey - Home Run!
Special items - Strike Out!
Meal - very good.
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This turkey is so moist, my wife just got home and microwaved a piece - still perfect! Just wish I was smart enough to see the difference between parchment paper and wax paper so the skin was crisped. Will try it with the chicken breasts I picked up on sale. Parchment this time!
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Dr. All looks great, I most likely will have to break down and add S V to the kitchen tools when I get back north. Take care and all you northern people stay warm
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Hey North / South Shore,
I hope you are enjoying your winter.
Yeah, you gotta try this sous vide thing. Jaxon convinced me and I am having a blast. I think you will too. I look forward to seeing you and getting together when you get back.
D
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Doing this soon. What are bog potatoes?
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ummmm :-[ :-[ :-[ boxed... :-[ :-[ :-[ :-[ :-[
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BTW - although the turkey has some "pink:, it was cooked long past the USDA requirement for pasteurization. It was safe, juicy and oooohhhh sooooo good.
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Nice cook David! I like it, sort of Thanksgiving in February! ;D
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Nice cook David! I like it, sort of Thanksgiving in February! ;D
Thanks, Gene - that was what I was looking for - I missed Thanksgiving this year, taking care of my dad, so this was a make up."
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Yet another SV cook to add to the list!! Great job, David!!
Art
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Looks great, SV turkey breast is the best. I did one last week, didn't take any pictures so I didn't post about it, but I had a whole bone in breast and split it in two and put the two halves in the hot tub @140 for 4 hours.
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I have to laugh when I read blogs / posts from folks that say SV is a lazy way to cook and offers no opportunity for "real" cooking. Well, that might be true, but as I put the rest of the meal together, I have found MANY opportunities to still screw it up.
Cooking is still cooking. This is just another tool. And it is a fun tool!
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This turkey is so moist, my wife just got home and microwaved a piece - still perfect! Just wish I was smart enough to see the difference between parchment paper and wax paper so the skin was crisped. Will try it with the chicken breasts I picked up on sale. Parchment this time!
David..parchment is just wax paper without the wax. the wax will melt into the food when it gets hot. You don't wanna eat wax. Turkey looks like thanksgiving, where's the dressing? Nice cook,..gonna have to try that one. .☆´¯`•.¸¸. ི♥ྀ.
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Pam,
Yup it is and it is nasty! I thought these were parchment sheets - nope they were wax - yikes! Going to have to get the skin right and crispy next time.
The dressing is under the turkey - mmmm I love dressing. And cranberries!
I will make this turkey anytime - it is so moist and delicious. Best turkey breast I have ever eaten - bar none!
You gotta try the Mo Rockin Chicken rub.
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Most folks that talk down on Sous Vide cooking actually pay top Dollar at restaurants for food that was cooked Sous Vide.
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That looks fantastic - a great meal!!!! Nicely done
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Dang...I missed the chuck roast final and almost missed this one. Maybe you can send the S V cooks on the side, since I seem to be missing some.
I know it was a half breast bone-in, but how much weight (or does weight matter with S V?)
145 for 3 hours.
I'll do it for Deb...