Sous Vide Turkey Ballotine

[Paul_C]

Hi All, forum newbie here. I'm just taking my first steps into the world of sous vide and i'm working my way through all the reading on this site so apologies if this has already been answered somewhere else.

I want to make a ballotine out of the turkey legs. From what i've read a temperature of 60c is considered safe but as it may have a pink blush to it so a higher temp of 70c was suggested in another thread. Knowing some of the guests i have coming they'd probably freak at being served pink turkey.

On that basis does anyone have any recommendations for temps and times?

[rotuts]

dark meat is generally cooked at a higher temp than white meat.

in terms of 'safe' 130 // 55 is safe if kept at that temp for long enough.

in terms of turkey/chicken its a texture thing

Im happy w 160 // 70 for dark slow cooked dark 24 hours this is my choice.

faster dark is at 170 or 80 8 - 12 hrs

[Paul_C]

Great, thanks. 24 hours at 70C it is.

What's the issue with the texture? Is it just that it 'feels' raw at lower temps?

[rotuts]

as I cook dark at 70. the issue is more the temp for white I like.

I like 145 better than 140 for turkey/chicken BR. but I like 130.1 for beef. none of the three feel 'raw'

130 for turkey just seems wrong.