Does anyone have a ideas on cooking a turkey breast sous-vide? I tried Thomas Keller's recipe from NY Magazine a few years ago for Thanksgiving, but wondered if there is any better info on cooking times/temps. Had a great and different texture when I did it last time.
Nothing in his new Under Pressure book on turkey.
His last recipe is here:
I can tell you how I plan to prepare our turkey this Thanksgiving. [Although I am a huge fan of the molecular gastronomy movement, I stick to familiar flavors and seasonings for Thanksgiving.]
If frozen, thaw your turkey completely before proceeding.
If the bird was injected with brine before purchase, skip all the brining steps below.
Heat the water bath to 176F/80C.
Carefully remove the turkey breasts and gently remove the skin. Brine the breasts in a 3--5% salt solution (30--50 grams salt per liter water) for 3--4 hours. Salt and pepper the skin and place flat on a wire rack in the refrigerator until Thanksgiving day.
Remove the legs and wings and brine in a 7--10% salt solution (70--100 grams salt per liter water) for 3--4 hours.
Vacuum seal the neck, back and any remaining dark meat in a heat stable plastic pouch. Place the bag in the water bath.
After brining, rinse the turkey breasts, lightly season (with whichever spices you traditionally use), and individually vacuum seal each breast. Place the vacuum sealed breasts in the fridge overnight. [If you have two water baths, then cook the breasts for the time listed in Table 4.7 of my guide, rapidly chill in ice water for the listed in Table 1.1, and refrigerate until needed.]
Once the legs and wings have finished brining, rinse, season, and vacuum seal with a couple tablespoons of fat (duck, goose, lard). Then cook in the 176F/80C water bath for 8--12 hours.
Remove the legs, wings and spine from the water bath (if cooked overnight). Rapidly chill the legs & wings in an ice water bath for the times listed in Table 1.1 in my guide.
Use the liquid and meat in the bag with the spine to flavor your gravy.
In a 141F/60.5C (or 146F/63.5C) water bath, pasteurize the breasts for the time listed in Table 4.7 of my guide. After pasteurizing, reduce the temperature of the water bath to 131F/55C and place the pouches with the legs and wings in the water bath to warm.
Just before serving, shred the dark meat from the thigh and wings. Either serve the shredded meat as is or place in a just smoking pan and brown one side. Using a Iwatani butane (or a propane hardware) blowtorch, crisp the skin on drumsticks.
Crisp the skin from the breast either between parchment paper sandwiched between sheet pans in a hot oven or using either a blowtorch or a smoking hot pan. Then, serve the breast garnished with the crisped skin.