On 12/20/2024 at 3:38 PM, ElsieD said:I had asked this question in the Sous Vide topic as I wanted to cook a turkey crown sous vide. Since then, I killed my Polyscience professional circulator so I'm trying to figure out if I can sous vide it in the APO. This is what it looks like. It is about 6 pounds, it is intact except the legs and wings have been lopped off, the breast bone can be removed if necessary. My questions are, if using the APO:
Does it need to be bagged?
What temperature? 142.5 as @rotuts suggested
And for how long?
Do i need to insert the probe?
TIA for your help.
Elsie, you can do this in the Anova oven in sous vide mode, without a bag. You'll use the probe so you can choose the destination temperature.
According to google, a turkey crown is a breast with bone and wingtips removed. So I guess this is breast meat. I can't read how much yours weighs. When it's time to go in the oven, I would put it on a rack which sits in the sheet pan. That way the air can circulate around the bird which will help it cook better. For the recipe in the link below, the cook time is 3 hours, but they have cut up the breast. When I did my 48 hour pork roast sous vide, I put the roast in a 4" deep x 8" x 8" baking dish on a rack, and at some point it had at least 1" of water in it. 100% steam adds quite a bit of water. So you might want a deeper dish. By the way, you can put another baking pan at the bottom of the oven which might catch any spillover.
This recipe (Bourbon-Brown Sugar Turkey Breast) brines the meat first (for 8-12 hours). When brining, I usually dissolve the salt and sugar in the microwave, then add ice cubes to cool it down fast.
https://oven.anovaculinary.com/recipe/68sIHGRSR1TlM0f31e4k
Let us hear your thoughts.
Well, @rotuts ?
