sous vide turkey

[mike_c]

We don't celebrate Thanksgiving anymore, but last year Ms K bought a post T'day frozen turkey on sale and it's been sleeping among the ice cubes in the garage ever since. Last weekend a friend had a birthday, so we cooked the bird for her. I seasoned it then cooked it sous vide in an insulated cooler. No brining, but food safety requires that the bird be spatchcocked before cooking, to eliminate the air space inside the cavity. I couldn't vacuum seal the flattened turkey--it was way too big for my sealer-- but K found the last box of 2.5 gallon zip-loc bags in the West Valley so I double bagged it and squeezed the air out underwater.

I cooked it for 6 hours at 150F in the water bath, then popped it into a hot oven for a few minutes to crisp the skin. It was the best turkey I've ever cooked. The breast was juicy and tender, not the least bit over cooked, and the dark meat was likewise just right. I'm still blown away by how good it was, and how easy to cook.

[getagrip_already]

1. Just a q?

Isnt 160 the recommended temp for poultry?

I sous vid also, but havent done poultry that way. But thats what i roast/bake it to.

Just a question on target temp prior to serving. Love the process.

[mike_c]

2. yes and no

I think the usual target is 165F but that's the "instantaneous pasteurization" temperature, i.e when poultry reaches that internal temperature it is pasteurized. Holding it at 150F for several hours pasteurizes it equally well. That's the reason sous vide works safely.