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Sous Vide Stuffed Turkey Breast


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#1 &roid

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Posted 14 December 2012 - 11:14 AM

So I'm trying out SV turkey, I have made a sausagemeat stuffing (sausage, egg, breadcrumbs, sage, parsley, shallots) and wrapped two 2lb turkey breasts up in cling film after stuffing. I've bagged them and they are cooking away at 64C to get to 63C internal (sv dash reckons just under 4hrs, they have a diameter of just less than 8cm).

Once they have cooked, how long would it be safe to keep them chilled for? They aren't needed till next week so would it be best to freeze them or will they be ok in the fridge for 6 days?

#2 gfweb

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Posted 14 December 2012 - 12:19 PM

Is 64C enough heat to satisfyingly cook sausage?

#3 &roid

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Posted 14 December 2012 - 12:47 PM

That is a good question! What do people think??

#4 gfweb

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Posted 14 December 2012 - 01:30 PM

Browsing the SV forum, I see 76C as the temp at which fat reliably renders quoted by some.

There's also the issue of browning the sausage and the flavors it adds. Perhaps precook the sausage?

#5 &roid

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Posted 14 December 2012 - 01:46 PM

The sous vide dash alarm has just gone off so I'll let you know!

#6 &roid

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Posted 14 December 2012 - 02:28 PM

OK, so the stuffing is alright actually, I think the bread has combined quite well with the sausagemeat and the texture is passable. It's like a pate really.

The turkey meat is a bit disappointing though, when I've done sv chicken before its been revelatory, this is just "OK", a bit drier than I'd hoped. I might change the plan and do a brined breast without stuffing at 60C instead...

Glad I did this so far in advance!

#7 rotuts

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Posted 14 December 2012 - 04:53 PM

I do turkey breast all the time, just finished a 22 Lbs turkey breast portion, 12 individual packs.

I also do Turkey Stuffing, my usual, SV.

I do both at 140 for 4 hours. works fine for me. the stuffing ( make your favorite, and do not cook the sausage before hand ) also is 140 for 4.

the stuffing is a little compact but you fluff it up then microwave to re heat. good enough if you have good gravy.

also the stuffing makes a fine breakfast with a poached egg or 2 ( SV ?) if its a little coarse, chop it a bit before the Micro.

I do a rapid chill then refrig or freeze.

BTW check your turkey wrapping: most turkey has been injected with a brine ( Show Me The $$$ ) so if it has do not brine again.

MC and maybe MC@Home would take that SV stuffing and Vita-max it for a Stuffing Pudding!

Yum!

Edited by rotuts, 14 December 2012 - 04:58 PM.


#8 ChrisTaylor

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Posted 14 December 2012 - 09:13 PM

What I've found w/ turkey after some experimentation --

Brine for 6 hours using the Momofuku fried chicken brine. Rinse. 63C for 4 hours (we're talking about a decent sized breast here). Chill in the bag. 12 hours or so before you want to serve it, take it out of the bag and let it air dry in the fridge. Deep fry at 190C.

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#9 &roid

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Posted 16 December 2012 - 02:14 PM

I do turkey breast all the time, just finished a 22 Lbs turkey breast portion, 12 individual packs.

I also do Turkey Stuffing, my usual, SV.

I do both at 140 for 4 hours. works fine for me. the stuffing ( make your favorite, and do not cook the sausage before hand ) also is 140 for 4.

the stuffing is a little compact but you fluff it up then microwave to re heat. good enough if you have good gravy.

also the stuffing makes a fine breakfast with a poached egg or 2 ( SV ?) if its a little coarse, chop it a bit before the Micro.

I do a rapid chill then refrig or freeze.

BTW check your turkey wrapping: most turkey has been injected with a brine ( Show Me The $$$ ) so if it has do not brine again.

MC and maybe MC@Home would take that SV stuffing and Vita-max it for a Stuffing Pudding!

Yum!


Cheers Rotuts, 60C (140F) for 4 hours is what I'll try, have a crown defrosting now so can get it cooked tomorrow (still time if it all goes wrong!). Will definitely check what the brining situation is, thanks for the tip.

Bit despondent about all this as the confit I've made with the legs is pretty damn salty and a bit "firm". I used the duck confit recipe from MC but left it 12h instead of 8h as the turkey was a pretty big one. Hey ho, every day's a school day!

#10 rotuts

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Posted 16 December 2012 - 02:36 PM

I generally now do the turkey breast time and temp above with:

Prime Rib & Roast Seasoning, RUB (00575) (3.5 oz. jar) from Sauer's

then at the same time your favorite stuffing mix Mine is cornbread pepperidge farm cornbread with Apples/dried cranberries/sausage/toasted pecans

that also cooks at the same time 140 x 4

good luck

Sooooooooooo tasty!

#11 &roid

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Posted 16 December 2012 - 04:04 PM

So it looks like the turkey is "basted" with the following ingredients:


Ingredients
Turkey (96%), Butter Baste (4%).
Butter Baste contains Water, Butter (11%), Stabilisers Sodium Triphosphate and Xanthan Gum, Salt Substitute Potassium Chloride, Salt, Sugar, Antioxidant Sodium Ascorbate.



Though the overall sodium content is only 0.1g per 100g of the product which doesn't sound much, should I still brine it?

Edited by &roid, 16 December 2012 - 04:04 PM.


#12 rotuts

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Posted 16 December 2012 - 04:34 PM

no. it will be fine as it is. your life is salty enough :sad:

however, on the SV stuffing: the apples need to be microwaved until begging to be tender. they will not become tender at 140 x 4

depends on how you like your apples in your stuffing.

Edited by rotuts, 16 December 2012 - 04:35 PM.


#13 &roid

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Posted 16 December 2012 - 04:39 PM

lol - good call. Will do it as is.

Last thing, do you SV with skin on and brown it after or remove the skin and crisp it separately? I've heard a lot of people say they struggle to get it evenly done if left on the meat but have to say I've found this fine on chicken breasts and find the flavour it gives the meat to be a bit lacking if I take it off before sous vide-ing.

Edited by &roid, 16 December 2012 - 04:41 PM.


#14 ChrisTaylor

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Posted 17 December 2012 - 01:36 AM

So it looks like the turkey is "basted" with the following ingredients:


Ingredients
Turkey (96%), Butter Baste (4%).
Butter Baste contains Water, Butter (11%), Stabilisers Sodium Triphosphate and Xanthan Gum, Salt Substitute Potassium Chloride, Salt, Sugar, Antioxidant Sodium Ascorbate.



Though the overall sodium content is only 0.1g per 100g of the product which doesn't sound much, should I still brine it?


No. No. No. No. It doesn't sound like a lot but brining it twice is a bad idea.

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#15 rotuts

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Posted 17 December 2012 - 06:34 AM

i use the skin for something else, much easier that way.

#16 &roid

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Posted 17 December 2012 - 07:02 AM

thanks both of you, breasts (un-brined!) are now in the water bath at 60C, I skinned them and just lightly seasoned before bagging with a tablespoon of butter.

The carcass from the crown is in the oven roasting ready to make some gravy from it.

Will post results later...

#17 JBailey

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Posted 17 December 2012 - 09:28 AM

With turkey breast, I have done them at 160 degrees for four hours. They are moist and with good texture. Adding that yours ar stuffed, I might consider this higher temperature. Also, consider duck fat in the bag.
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