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OT - SV Turkey Ballotine? Anyone?
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rtt121
Posts: 653
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.
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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Nevermind. I found it. I am doing it.. will post back after TDayMedium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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I suppose that would be delicious.Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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This just popped up on Serious Eats this afternoon. Breasts and skin only, but maybe it will offer some insight.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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.Keepin' It Weird in The ATX FBTX
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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!!!! ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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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.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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.Keepin' It Weird in The ATX FBTX -
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.Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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Looks like I found my answer:Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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^^^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."They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
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-injectedbreasts tightly wrapped in Saran, chilled in freezer to firm up, then vac sealed:lot of work to remove tendons/muscles in drum stick but it was so worth it:served with simple salad, fried plantain and fried rice:canuckland
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Nice! @CanuggheadMedium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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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.canuckland
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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.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
I've done the boneless TB in the SV a few times and I like to debone the thigh and use it as stuffing
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