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OT - sous vide turkey confit (in herbs and duck fat) and turkey breast log (AJ and milk injected)

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Canugghead
Canugghead Posts: 11,512
edited June 2014 in Poultry
my posts are getting censored lately ... going to start with just post title, then edit/expand in baby steps, here we go ...

Recipe from MCAH, confit @ 140F/24h, breast @ 135F/3h.   

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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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served with simple salad, fried plantain and fried rice:

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canuckland
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  • Canugghead
    Canugghead Posts: 11,512
    edited June 2014
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    ah ha, it worked. divide and conquer!  forum wouldn't let me post the above when I composed everything in a single attempt.
    canuckland
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  • nolaegghead
    nolaegghead Posts: 42,102
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    That looks fantastic!  I was wondering when someone was going to post s SV confit.
    ______________________________________________
    I love lamp..
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  • gdenby
    gdenby Posts: 6,239
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    Seeing the bag, I'm supposing you SV'd the leg quarters?
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  • Canugghead
    Canugghead Posts: 11,512
    edited June 2014
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    dang, my replies with two photos just got censored again, ok, it's time to divide and conquer again!

    edit 1, reply to @nolaegghead:
    Thanks, actually I did sv duck confit a while back, the recipe was WAY too salty, this recipe calls for less salt and I cut it down even further, came out just right, we're not big salt fans. This could be my favourite go-to way to do turkey ... portion control, temp control, multiple serving times, what's not to like! Just ate a slice of leftover breast, tasted even better than last night!

    edit 2, reply to @gdenby:
    Both were sv ...
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    edit 3, next photo...
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    canuckland
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  • caliking
    caliking Posts: 18,731
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    Great stuff! Can you post some more details about the recipe/process for confit? Did you pan sear or flame them before serving?

    And what brand of vac bags do you use?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 11,512
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    @caliking - I flamed the breast with butane torch.  For the leg quarter, I started pan searing it with 1/4" of oil in a hot pan but it was taking too long because of its contour, so I finished searing with the flame as well, the leg was shredded anyway so searing wasn't really important.   I normally use FS vac bags (stocked up tons of it when they were on sale at Costco), for this cook I used some old Kenmore brand bags from Sears.  In hind sight, with the money spent on expensive vac bags I should have bought a chamber sealer like LS'. I'm also sending you some other info by PM.
    canuckland
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  • yzzi
    yzzi Posts: 1,843
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    Did you cook with the breasts still wrapped in serran?
    Dunedin, FL
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  • Canugghead
    Canugghead Posts: 11,512
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    yzzi said:
    Did you cook with the breasts still wrapped in serran?
    good observation, yes, with the saran and vac bag over it.  I could have removed the saran after chilling the log but didn't bother, I figure at 135F it's no big deal ... I think in commercial kitchen saran is sometimes used even in oven?
    canuckland
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