FeChef

Well, the turkey breast loaf turned out great. I deep fried it for 10 minutes to get the skin really crispy. But if i ever do this again I will cook the two breast halves seperately. And 24 hours later no stomach problems so thats good.

I do this with brisket all the time. The only con is that you lose that crunchy bark if your finishing it off on the grill or smoker. You could probably hit it with a torch after reheating in the SV. I usually just reheat, rough chop and stack it on a butter toasted hamburger bun topped with some bbq sauce and slaw.

151-190 proof everclear grain alcohol or moonshine if you have access. pumpkin puree cinnamon stick whole nutmeg (not ground) Soak for atleast a week and strain. If your brave you can do shots. If not mix with some eggnog or dilute with a simple syrup.

Guys, I have this 8/lb boneless turkey breast loaf that i cooked sous vide to 146.5F It took 4 hour to reach 130F and 8 hours to reach 146.5F. It was then flash frozen. I have decided to take the risk and bring it back to a safe temp and deep fry to crisp the skin then slice thin and portion it out into 8oz vacuum packs. If i thaw it to 38F , how long should it take to reach 135F? 2 hours? More, less? Should i set the water bath to 146.5F and give it the same amount of time as if i was shooting for 135F? Reason being is i want it to reach safe temp in as short time as possible so it doesnt spend too much time cooking and getting mushy/mealy.

Someone mentioned it being safer to thaw in the heated water bath because its quicker but i disagree. Its safer to thaw in water below 40F. I always thaw large meat items in a bucket of 35-38F ice water in the fridge overnight. Smaller meats like steaks only take an hour or so to thaw.

I do it with raw frozen hamburger patties. But they are very thin so they reach pastuerization temp in 1-2 hours. But to answer your question, it is safe as long as the meat reaches 131.5F in 4 hours according to Baldwin. This is red meats. Im not sure about poultry though. I have a turkey breast loaf cooked to 146F frozen in my freezer. It took 4 hours to reach 130F and 8 hours to reach 146F. Someone told me it was safe to eat but im still debating if i want to test it. I hate to waist a good 8/lb turkey breast loaf.

sous vide turkey breast 4 inches thick took 4 hours to reach 135F water temp is145F. After 6 hours its now 141F and climbing. Should reach 145F in another hour. This is still safe right? Any experts here?

Oven temp/times are not accurate. You need to use a oven thermometer. I have been using a turkey fryer for years. Oil temps are more stable then air in an oven. When using a turkey fryer, the standard time is 3 1/2 - 4 minutes per pound.

http://www.modernistpantry.com/moo-gloo-gs-transglutaminase.html

It actually says on the MP website not to apply the GS dry. This would not have been and issue if i was not trying to wrap the skin around the reversed breast halves. Im pretty sure the skin slipped off the one breast side...oh well it will still taste good just wont look as pretty. This wont be an issue for the chuck roasts im glueing together since there flat.

Holy crap did i underestimate how difficult it was going to be to meat glue the turkey breasts together. I used the activa GS which suggests a 4:1 slurry. It made the two halves so slippery i could not get them to stay together while i wrapped and tied them. Luckily this stuff does not set really quick otherwise i would have been in real trouble. I dont know how good its going to turn out since they kept shifting. I think im going to buy a small 16lb turkey as a backup. This holiday has been nothing but stress so far.

I had some beef short ribs come out of after 48 hours at 133F that smelled like doo doo, but there was no way in hell i was taste testing that $hit...lol I dont know if i should applaud you, or wonder if you have issue in the closet.

If they were above 132F for more then 2-4 hours i personally would eat it. Ive had a similar situation where a cooler sprung a leak and i had a pork butt in for 6 hours @ 155F and then 3-4 hours as low as 125F. Got the leak fixed and finished it off for another 24 hours back at 155F. I served this to 10-15 family members and nobody got sick.

Tell that to Tyson, and just about every other major US breaded chicken company. Then go read the label on a box of bread crumbs and tell me what the first 3 ingredients are.

The package I got was in the frozen section, and, after reading your post, I checked to see it the pkg said not to freeze. It didn't. Why Louis Kemp? I find louis kemp to be far better quality/taste then any other brands ive tried. Im picky about paying $6/lb for fake crab meat when i can sometimes get real lump crabmeat for $9/lb. I have bought frozen before and noticed when thawed it was dry and somewhat freezer burned. Even louis kemp has on the label for best quality do not freeze, and most other brands that are frozen will say on the label do not refreeze. In my experience imatation crab is a product that doesnt freeze well. Sure its safe to eat, but not the best taste/texture. Its already bad enough its fake and doesnt even come close to real crab, then you go and freeze it. this site needs a facepalm smiley.

Well, I can tell you this...On some packages it clearly says "do not freeze" That said I only buy louis kemp brand.

Im not saying you're wrong, but in all my readings and watching tv/video recipes , I have never heard what you speak of. I actually remember watching a episode of good eats where alton puts the coated chicken back into the fridge to let the breading set before adding another coating. And that was my problem the whole time.

I finally found the problem. Chicken needed to go straight from brine into buttermilk then let drip on cooling rack. Then one single coat in breading. Then the most important step was to let the breading set at "room temp" for 30 minutes or longer. So the main problem i was having is my chicken was too cold.

Tofurky?

I read Kenji's recipe. The link was already posted in this thread, and i already touched base on his method. I am however, keeping both breast halves whole and reversing them so to make a round cylinder. I will be using activa GS to glue everything together, including the skin. It will then be Sous vide till it reaches 145F and then rapid ice chilled till serving time the following day. Because of this, and the extra time to retherm, I do not want to cook it any longer then i need to reach 145F. The following day there will be many things being retherm'd but only to 135F to accommodate the chuck roast im also serving. Im also planning to retherm the stuffing, mashed potatoes, ect..ect all in this 135F water bath inside a huge 75 quart cooler i use for 12/lb briskets and 10lb pork butts.

I would try 135F-140F for 36 hours for a steak-like filet. My last stint was 135F for 24-26 hours and it was tender but still had alittle bit too much chew for my likeing. Ironically we had some leftovers the next day and a quick 1 min in the microwave seemed to give it a better texture with less chew..lol

Yeah thats roughly 3 inches. Im almost certain this turkey breast roll will end up atleast 4 inches. I can see im gonna have to buy a cheap meat probe and hope it holds out. MC apparently used a cheap oxo brand inside a ziplock bag but i does not appear liquid got near where the metal probe met the cable.

2 1/2 - 3 1/2 hours just seems too short for two large turkey breast halfs sandwiched together into a roll. Im guessing its going to be atleast 4 inches in circumference, maybe more.

Problem with that article is that theres no mention of the size of the breast, or if it was cooked whole (with both halfs). Judging by the chart with 1 hour being the best result, Im wondering if the breast was even a full half size.(even a small chicken breat half takes longer then an hour)

Thanks for the link! This is almost exactly like what im planning for my thanksgiving turkey breasts. In the link it says to sous vide @ 140F for 4-5 hours. But i cant reference the circumference of his roll to what mine will be (I am starting with a 22lb turkey). I know I need to invest in a thermometer with a waterproof probe but budget is tight this time a year. Does anyone know at what point in cooking duration does turkey breast start to get an unpleasant texture? Would 6 hours be too much? I would rather be safe then sorry.