Last night I finished cooking the turkey that I had cooked in the sous vide. It turned out so good! I liked it better than most of the turkey I’ve cooked. Here’s the blog post for Part 1 and the instructions for how I cooked it with the sous vide can be found in that post.
After it was cooked in the sous vide, I removed the bags, put them in a container with ice water. I changed out the ice water several times until the meat seemed chilled. Then I cut the bags open, removed the meat, placed it on paper towels to dry out a bit. Next, I put it on two trays that were also lined with parchment paper and paper towels. I put some dark meat and some white meat on each tray.
Yesterday I covered this one tray with foil and baked it at 350 for about an hour. I wasn’t 100% sure it had cooked all the way through with the sous vide but after cooking in the oven for an hour, the temp was 172 so that was good for me. I spritzed the turkey with olive oil, turned the oven up to broil and this is what it ended up looking like.
We had a trial run Thanksgiving dinner – dressing from a box, cranberry sauce from a can, frozen corn and canned green beans. Addie ate so much turkey I was afraid she was going to have a tummy ache! Vince said it was really good. He said it was uniformly very moist and seemed to be cooked all the way through . . which is always good with turkey, right? 🙂 I don’t know why he said that because our turkeys are always done except the year we tried to fry them in an electric oilfree fryer.
I think I’ll smoke the rest of the turkey this afternoon, make a potato salad and baked beans.
I’m going to do one more experiment with another turkey and then I’ll decide what to do with the Thanksgiving bird. I’m really happy with the way this one turned out.
Dottie says
Looks delicious.