Method - Cooking a Whole Turkey Sous Vide

ParkerCookParkerCook Posts: 160 ✭✭✭
I've been planning out what I'd like to do with my Polyscience once it gets here in April (seriously, the longest 3 weeks of my life) and turkey keeps coming to mind because I have one sitting in our freezer at home. The only recipe/technique I've found with specific time/temperatures online for sous-vide turkey says to break down the turkey into white and dark meat sections and cook them separately at different temperatures. The dark meat at 176F/80C for 8-10 hours and then the white meat at 140F/60C for 2-1/2 hours. It seems like a good plan but I just wanted to put it up for discussion and see what everyone else has done or would do with a whole turkey.

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