A little different turkey...

EggMcMic

For the last 22 years or so I have been in charge of cooking the turkey at my parents house for Thanksgiving. Never have used an oven, always outside and I usually try to do something different. Deep fried our first one 22 years ago, back when you couldn't buy a turkey fryer, they didn't exist (at least in my part of the world. Through the years we have stuffed, injected, garbage canned, and a variety of other methods. They all worked except the time we tried to do one like a luau pig and buried it in the ground...

This year I decided to stuff turkey breasts, this being the first time that it has not been a full bird. The first two were a single (half) breast each, butterflied, stuffed (one had spinach and feta, the other had spinach and dried cranberries), and then wrapped in bacon.
Here they are going on the MMax. Cooked at 325-350 until I hit about 160.

Here they are about finished.

Now the third one I followed pretty closely to the Serious Eats recipe for Turkey Porchetta in the Sous Vide, but I finished it on the egg instead of in a deep fryer.
Here it is, cooked at 140 in the sous vide for 5 hours, going onto the egg...

Looks pretty pasty! But it is actually edible at this point. Cooked it about 5 minutes per side to brown up the skin. 
Finished and plated, sous vide in the middle...

Lot of complements on the meal, lot of ladies asking their husbands why they 'don't cook like this!'

Thanks for looking.

RRP

Looks good, Mike! Thanks for sharing your story and the results. Now...what did Daddy Jay do that day? Just eat until his eyes rolled back in his head like a 'gator? 

EggMcMic

Pretty much Ron! He is in charge of the bar, it is best to keep him away from the turkey cooking!

Photo Egg

Awesome...how did the sous vide stack up?

GrillSgt

Nice cook and nice tradition. 

EggMcMic

@Photo Egg Really well. I had tried a stuffed one ahead of time (not sous vide) and learned my lesson to wrap it in bacon. The sous vide was a true virgin run, so I had no idea what to expect, but I followed the serious eats recipe pretty close. In hind site I wish I had deep fried it at the end. I was a little rushed and the other two were off the grill and I was trying to get the temp up and the sides seared and I didn't do a very good job. The inside was super moist and I loved the porchetta flavor, but the skin on the outside was inconsistent.