How long to reheat Turkey Sous Vide?

[FeChef]

This year i decided to take a 22lb turkey and remove the Leg quarters and sous vide @165F for 6 hours. I also removed the turkey crown and sous vide it @ 150F for 4 hours. Both were immediately ice chilled and put into the fridge. The plan is to reheat back in the sous vide @ 135F and right before serving time, deep fry in the turkey fryer for a few minutes to crisp up the skins.

 

I just am just not sure the time needed to bring this pretty large whole deboned (3-4 inch at the thickest spot) turkey breast up to temp. The leg portion is about the same thickness maybe slightly thinner. Given there is 4 hours till serving time, I am wondering what effect 135F would have if left in for 4 hours? I am looking for traditional textures. Relatives will not eat if any hint of pink.

 

Anyway, 1,2,3,4 hours @ 135F from 38F already pre cooked. 3-4 inches thick.

thanks

Edited November 26, 2016 by Smithy
Added tag (log)

[btbyrd]

Reheating isn't any faster than cooking (unless you're holding something to tenderize). With something four inches thick, the earlier you throw it in the better.

[gfweb]

Or to pasteurize

[FeChef]

It all worked out. I put it back in the sous vide 2 1/2 hours before i had to deep fry.

 

I was just trying to avoid cooking it longer then needed to bring back up to temp. Didn't want the breast to become mealy. Ive had a breast become mealy when cooked longer then 4 hours.

 

This breast turned out perfect. The legs and thighs i was less concerned about getting mealy. They turned out great aswell. Next year i will just repeat these temps and times.