I planned to Sous Vide a turkey this weekend, but picked up this boy at Costco and now I’m wondering if I made a mistake. I’ve had great luck breaking down a turkey and doing breasts and legs separately last year (per ChefSteps), but I have no idea how to adjust for this “lightly brined and seasoned” version. Do I skip salt in the bag altogether?
This is for a gathering of friends and I don’t want to be responsible for ruining Friendsgving with a too salty or too bland turkey. Worst case I freeze it for myself and buy a plain bird for company!
Advice and experience much appreciated!
by jellohamster
2 Comments
It looks like it’s plenty salty as-is, and is seasoned on top of the brine.
I would skip adding any salt if you stay with what was in the bag.
Or thoroughly rinse it, break it down and do it the normal way with whatever seasoning you were happy with keeping in mind it’s already brined.