432
Views
Views
16
Favorites
Favorites
Category
Other / Tutorials
Species Unspecified / Any
Gender Any
Size 1280 x 849
File Size 282.1 kB
★
See more from Vrghr
Listed in Folders
Let Vrghr get this out up front: This is the absolute BEST turkey breast meat Vrghr has ever eaten!
So tender you can cut it with a plastic picnic fork! Totally juicy! Rich turkey flavor, succulent, perfect!
Vrghr found the original recipe on line here: " https://www.chefsteps.com/activitie.....est-feast-ever "
And their "best feast ever" for once wasn't just hyperbole.
Not to mention, this was utterly simple, avoided taking up the oven on the oven's busiest day, and only needs literally minutes of the cook's time to prepare.
Note - it does need nearly a day to cook! But you only need to attend it for a few minutes during that time.
And, for folks serving just a couple, you can get the identical results with a separate split turkey breast and a leg/thigh portion commonly found in markets around holiday time. So no need to buy a whole bird and deal with parting it out!
You WILL need a sous vide appliance and a pot or basin large enough to hold all the turkey portions.
Here's how to do it...
(Wuff will give the easy, single breast and single leg/thigh portion. That'll feed 3-4 folks. Ramp up the portions as needed.)
Ingredients
1 split turkey breast (or part out and de-bone the breasts off a full turkey)
1 leg-thigh portion
Spices to taste: Poultry seasoning, seasoned salt, ground black pepper, granulated garlic, etc.
Sous vide with basin, and 2 ea 1-gal zip-top bags.
Directions:
Dust both sides of the turkey portions with poultry seasoning, salt, pepper, and garlic. Place the white and dark meat in separate zip-top bags. Seal, and refrigerate until the day before "feast day"
Plan your timing: the dark meat is going to need 12 hours, the white meat 10-14 more. It's variable, so you can hit your timing right when you're ready to eat.
About 24 hours prior to meal time:
Set the Sous Vide to 155 degrees. Add the dark meat. Cover the pot/basin with foil, lid, or cling wrap to reduce evaporation. Walk away and let the dark meat cook for 12 hours.
Reduce the water temperature to 131. Add the white meat (leave the dark meat in the water to stay warm). Cover the pot/basin with foil, lid, or cling wrap to reduce evaporation. Walk away and let the white meat cook for 10-14 hours.
At meal time, remove the turkey from the bags. Save the juice to make gravy is you wish.
Pat the turkey dry. Now, you need to add some color. You can put them in the oven and broil about 4 inches from the heat, put them in a fry pan with about 1/4 inch of oil and quick fry on both side, take them out to the grill over high heat and roast them for about 2-3 minutes, or hit them with a flame/torch, etc.
Bring the seared turkey to a platter, carve, and serve.
!!DEVOUR!!
So tender you can cut it with a plastic picnic fork! Totally juicy! Rich turkey flavor, succulent, perfect!
Vrghr found the original recipe on line here: " https://www.chefsteps.com/activitie.....est-feast-ever "
And their "best feast ever" for once wasn't just hyperbole.
Not to mention, this was utterly simple, avoided taking up the oven on the oven's busiest day, and only needs literally minutes of the cook's time to prepare.
Note - it does need nearly a day to cook! But you only need to attend it for a few minutes during that time.
And, for folks serving just a couple, you can get the identical results with a separate split turkey breast and a leg/thigh portion commonly found in markets around holiday time. So no need to buy a whole bird and deal with parting it out!
You WILL need a sous vide appliance and a pot or basin large enough to hold all the turkey portions.
Here's how to do it...
(Wuff will give the easy, single breast and single leg/thigh portion. That'll feed 3-4 folks. Ramp up the portions as needed.)
Ingredients
1 split turkey breast (or part out and de-bone the breasts off a full turkey)
1 leg-thigh portion
Spices to taste: Poultry seasoning, seasoned salt, ground black pepper, granulated garlic, etc.
Sous vide with basin, and 2 ea 1-gal zip-top bags.
Directions:
Dust both sides of the turkey portions with poultry seasoning, salt, pepper, and garlic. Place the white and dark meat in separate zip-top bags. Seal, and refrigerate until the day before "feast day"
Plan your timing: the dark meat is going to need 12 hours, the white meat 10-14 more. It's variable, so you can hit your timing right when you're ready to eat.
About 24 hours prior to meal time:
Set the Sous Vide to 155 degrees. Add the dark meat. Cover the pot/basin with foil, lid, or cling wrap to reduce evaporation. Walk away and let the dark meat cook for 12 hours.
Reduce the water temperature to 131. Add the white meat (leave the dark meat in the water to stay warm). Cover the pot/basin with foil, lid, or cling wrap to reduce evaporation. Walk away and let the white meat cook for 10-14 hours.
At meal time, remove the turkey from the bags. Save the juice to make gravy is you wish.
Pat the turkey dry. Now, you need to add some color. You can put them in the oven and broil about 4 inches from the heat, put them in a fry pan with about 1/4 inch of oil and quick fry on both side, take them out to the grill over high heat and roast them for about 2-3 minutes, or hit them with a flame/torch, etc.
Bring the seared turkey to a platter, carve, and serve.
!!DEVOUR!!
Category Other / Tutorials
Species Unspecified / Any
Gender Any
Size 1280 x 849px
File Size 282.1 kB
*lick my slobbering lips* Vrghr If I could jump through my computer screen I would be more then happy to DEVOUR!!!!!!! any thing and every thing you cook. Hell I bet you could make a bowl of cereal look good.
Thank you! You're so kind!
Wuff thinks he may have sold another sous vide or two after folks tasted this amazing chicken!
Wuff thinks he may have sold another sous vide or two after folks tasted this amazing chicken!
I don't care for turkey because it's seems to be always dry and tough. But this looks wonderful!
*nods* Vrghr has found the same, which is why wuffy always went for the dark meat.
But, this was totally the opposite! So juicy, and so tender!
If wuff had eaten turkey like this before, Vrghr would be diving head first into that platter of white meat when it came around!
The key is both the low temperature of 131 (Rare range for beef) instead of the 165. That's like the different between rare and well, well done on a beef roast! And the extra long cook time of 12-14 hours, which causes the meat to begin to denature and tenderize like a slow-cooked pork roast. Then, wrapping it in a sealed bag lets all the natural juices self-baste it while it cooks. That's a triple win for flavor, tenderness, and juiciness!
But, this was totally the opposite! So juicy, and so tender!
If wuff had eaten turkey like this before, Vrghr would be diving head first into that platter of white meat when it came around!
The key is both the low temperature of 131 (Rare range for beef) instead of the 165. That's like the different between rare and well, well done on a beef roast! And the extra long cook time of 12-14 hours, which causes the meat to begin to denature and tenderize like a slow-cooked pork roast. Then, wrapping it in a sealed bag lets all the natural juices self-baste it while it cooks. That's a triple win for flavor, tenderness, and juiciness!
No need ta tell me twice! *pounces as viewers wince at the carnage then pats full tummy* :P
Good thing this wuff essentially cooked 3 birds for the feast! *LAUGHS* Plenty to go around, even for big werewuffers in the party! *HUGS*
You'll definitely love this version then! *big grin* Wuffy even surprised himself at how good this one tasted!
Wuff is sure you'll enjoy it! Bon Appetite! And merry feastings to come! *big grin*
Get FA 
Merch Store
Comments