OT - SV Turkey Ballotine? Anyone?

rtt121

So I just found I am probably hosting Thanksgiving dinner.  I thought about doing a SV Turkey Ballotine with a reverse sear.. maybe without any stuffing.

Anyone ever tried or done this?  @cazzy ? I saw your post on SV Turkey Breast.

rtt121

Nevermind.  I found it.  I am doing it.. will post back after TDay

http://www.seriouseats.com/2013/11/the-food-lab-sous-vide-deep-fried-turkey-porchetta.html

Little Steven

Maybe a bacon wrap?

rtt121

I suppose that would be delicious. 

Carolina Q

This just popped up on Serious Eats this afternoon. Breasts and skin only, but maybe it will offer some insight. 

http://seriouseats.com/2014/11/food-lab-sous-vide-turkey-crisp-skin-sous-vide-101-thanksgiving.html

The Cen-Tex Smoker

Yes. I'm all in. Meat glue 2 breasts together for a larger sphere and meat glue the skin on cuz I can't tie knots. This looks amazing.

GrannyX4

I didn't have meat glue and the string kept slipping so I wrapped them up tight in plastic wrap and it worked like a charm. When the meat was cooked and unwrapped it was in one piece like a log. I slice it for sandwiches. Might try a mayo rub next time!!!! ;;)

Focker

Thanks for the link Q.

The MC 129.2 F breast looks interesting as well.  Wonder if you could pull out of the SV, then onto the egg for a couple of hours at 225, until internal of 140s for smoke flavor?

The separate skin chip technique is brilliant.  Seems no matter how hard you nail the skin, even the open to air rest post cook softens it up when time to carve. 

The Cen-Tex Smoker

Focker said:

Thanks for the link Q.

The MC 129.2 F breast looks interesting as well.  Wonder if you could pull out of the SV, then onto the egg for a couple of hours at 225, until internal of 140s for smoke flavor?

The separate skin chip technique is brilliant.  Seems no matter how hard you nail the skin, even the open to air rest post cook softens it up when time to carve. 

if you want smoke, I would cold smoke it with an AMS or something similar if you have one. Even 225 defeats the purpose of the SV cook. You want the temp low and perfectly uniform so it has the same texture and juiciness throughout.

rtt121

Anyone see any reason why I shouldnt just debone the whole turkey and tie it up and vac it?

I am looking at both links now and realize they are both just turkey breasts.

rtt121

Looks like I found my answer:

http://dinersjournal.blogs.nytimes.com/2011/11/21/can-you-cook-a-whole-turkey-sous-vide/

DMW

^^^Right on, different temps for breast vs dark meat.

To quote from Kenji's article that was posted above:

" turkey legs cooked sous-vide just aren't worth it. They're so darn forgiving that precise temperature control is only offers the slightest of incremental improvements."

Canugghead

I tried MCAH sous vide turkey breast log and leg confit a few times, quite nice!

http://eggheadforum.com/discussion/1167334/ot-sous-vide-turkey-confit-in-herbs-and-duck-fat-and-turkey-breast-log-aj-and-milk-injected

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breasts tightly wrapped in Saran, chilled in freezer to firm up, then vac sealed:

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lot of work to remove tendons/muscles in drum stick but it was so worth it:

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Edit: should have deep fried to crisp up the skin.

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served with simple salad, fried plantain and fried rice:

rtt121

Nice! @Canugghead

Canugghead

This looks really good too, I may try this next time. However, it's the opposite of what Kenji preached above .... leg sous vide, breast in oven. 

http://www.chefsteps.com/activities/greatest-thanksgiving-ever?utm_source=ChefSteps&utm_campaign=f2ef9d0a03-turkey&utm_medium=email&utm_term=0_a61ebdcaa6-f2ef9d0a03-130551249

blind99

Focker said:

Thanks for the link Q.

The MC 129.2 F breast looks interesting as well.  Wonder if you could pull out of the SV, then onto the egg for a couple of hours at 225, until internal of 140s for smoke flavor?

The separate skin chip technique is brilliant.  Seems no matter how hard you nail the skin, even the open to air rest post cook softens it up when time to carve. 

We've done turkey confit.  (Break it down, skin it, and roast it covered in duck fat.  Yes, extra lipitor for all.)  Skin was cooked as suggested, in pans in the oven, and it is sinfully good.

Melhill3

I've done the boneless TB in the SV a few times and I like to debone the thigh and use it as stuffing