Home Cooking

Sous Vide Turkey

Sous vide turkey question


Home Cooking 11

Sous vide turkey question

vchase | Nov 19, 2012 10:11 AM

I'm doing a sous vide turkey for Thanksgiving using a Michael Voltaggio recipe from Williams Sonoma. It involves breaking down the bird, brining, sous viding, then a quick 5 minute dunk in 375 oil. We did a test run last week, following the recipe and technique to a T and when we cut into the turkey legs the meat was quite pink with a few bloody spots by the bone. In retrospect I should have stuck the Thermapen in right after I took the legs out to make sure the temperature was right inside but I had trusted to recipe. Any concerns as to the appearance or does that come with the sous vide territory in this case?

Want to stay up to date with this post?

Recommended From Chowhound