Frozen Butterball turkey breast frozen Sous Vide temp and time suggestions. Open to defrosting if a better choice. I will put it in a vacuum sealed bag (sorry “can I cook in the same wrapper” crowd). Thanks.
Frozen Butterball turkey breast frozen Sous Vide temp and time suggestions. Open to defrosting if a better choice. I will put it in a vacuum sealed bag (sorry “can I cook in the same wrapper” crowd). Thanks.
by yellowsubmarine2016
8 Comments
yellowsubmarine2016
And anything I should add to the bag before the cook? Spices?
joemackg
Isn’t there a plastic gravy packet inside?
PDXHockeyDad
You will have to defrost it a bit to get the gravy packet out.
CompetitiveAd2183
You can sous vide frozen, but I wouldn’t ever recommend it over thawed. Thaw it, sous vide 160 F for a few hours, then broil for crispy skin.
XenoRyet
For my two cents, thaw it out, then 140 for probably six hours? Might get away with 4, but check the usual timetables for that shape and size.
Go ahead and season it however you like your turkey before you put it in the bag, but be aware that these things come pre-brined and have a good amount of salt in them already, so go easy on the additional salt.
gnrtnlstnspc
Ooh, I’m going to try this this year. I smoked this last year and it was… fine… but sous vide will take it up a notch.
BeholderBeheld
Ooh a swipe at us, even more clueless. Enjoy the “one step of you” position.
I wet brined and did 145 for 2.5 hours, but I discarded the skin. It was really good and absurdly juicy. I don’t see why you could not pat it dry and broil for decent skin without much risk of overcooking.
8 Comments
And anything I should add to the bag before the cook? Spices?
Isn’t there a plastic gravy packet inside?
You will have to defrost it a bit to get the gravy packet out.
You can sous vide frozen, but I wouldn’t ever recommend it over thawed. Thaw it, sous vide 160 F for a few hours, then broil for crispy skin.
For my two cents, thaw it out, then 140 for probably six hours? Might get away with 4, but check the usual timetables for that shape and size.
Go ahead and season it however you like your turkey before you put it in the bag, but be aware that these things come pre-brined and have a good amount of salt in them already, so go easy on the additional salt.
Ooh, I’m going to try this this year. I smoked this last year and it was… fine… but sous vide will take it up a notch.
Ooh a swipe at us, even more clueless. Enjoy the “one step of you” position.
I recently did two turkey breasts moo-glooed together for deli meat. I found this article instructive [https://anovaculinary.com/blogs/blog/the-food-lab-sous-vide-turkey-guide?srsltid=AfmBOormZjGou1HmUkQvbxJas2WGrHaTgtgF8dSYrFBq8wJYGgu8f-46](https://anovaculinary.com/blogs/blog/the-food-lab-sous-vide-turkey-guide?srsltid=AfmBOormZjGou1HmUkQvbxJas2WGrHaTgtgF8dSYrFBq8wJYGgu8f-46)
I wet brined and did 145 for 2.5 hours, but I discarded the skin. It was really good and absurdly juicy. I don’t see why you could not pat it dry and broil for decent skin without much risk of overcooking.