Sous Vide Thanksgiving Turkey

Posted on Nov 19, 2016
by Andrea Alden
Categorie : Poultry


Serves up to 12
Prep Time: 
Marinade Time: 8 to 24 Hours - Sous Vide
Grill time: 60 Minutes

This turkey recipe requires a little forethought and some extra equipment, but this Sous Vide Thanksgiving Turkey Finished with Green Tea and Apple Smoke has to be the best turkey I have made on the grill, ever. I followed the recipe as laid out in the Joule app, cooking the butchered turkey in a water bath for just over 12 hours in total. Then I finished the turkey on the grill by smoking it with Apple Wood Chips and Cranberry Green Tea from Steeped Tea then searing the skin on the Infrared SIZZLE ZONE™. Leaving me with the most succulent turkey I have had the pleasure of tasting. EVER.

The portable Sous Vide cooker, Joule, by Chef Steps is probably the most interesting and versatile tool in my cooking arsenal, besides my grill. The Joule is easy to use. Once out of the box, I was able to set it up within about five minutes or less. To the layman, sous vide sounds like boil in a bag, however the geniuses at Chef Steps have done their research and created a super easy way to cook gourmet food. The calculations are all done for you. Follow the directions in the app, which even tells you when the food is ready.

INGREDIENTS

  • Joule: Sous Vide
  • Large, heavy duty zip-lock bags
  • 1 turkey, big enough to feed your guests
  • salt and pepper to taste
  • butter (depends on how big the turkey is)
  • oil (depends on how big the turkey is)
  • 2 tsp. sugar
  • 1 bunch of fresh thyme
  • 1 bunch of fresh sage
  • 1 package of cranberry green tea – I recommend Steeped Tea’s Very Cranberry Green Tea
  • 1 cup Apple Wood Chips

Turkey Stock – Added Bonus

  • Turkey carcass
  • Turkey neck
  • 2 small onions
  • 2 medium carrots, scrubbed and broken
  • 1 to 2 tsp. black peppercorns
  • fresh sage and thyme
  • water 


DIRECTIONS

Step 1
At least 48 hours in advance of your cook date, pull the turkey out to thaw, if you purchased a frozen one.
Step 2
Butcher the turkey. Separate the leg and thigh sections from the back of the turkey, then remove the breast sections. Grant from Chef Steps has a great tutorial on breaking down a whole turkey.
Step 3
For the turkey stock: Place the carcass, neck, wing tips, carrots, onions, peppercorns, and fresh herbs into an oven safe pot, like a dutch oven. Turn the oven on to 250°F, place the covered pot into the oven and let it cook overnight. After 8 hours, strain the liquid through a mesh sieve and use the stock to make incredible gravy, add it to soups for amazing flavor, use it in delicious stuffing too. The possibilities are endless.
Step 4
Preheat your grill, or a frying pan. Season all of the turkey bits with salt and pepper. Sear the turkey, skin side down, until golden and crispy.
Step 5
Place each turkey part into a bag, breasts are pretty big, they will need their own, but the legs should fit into a single bag together. Season the turkey again with a little salt, some sugar, and thyme leaves. Place a few fresh sage leaves on the flesh side (not the skin side) of the turkey parts.
Step 6
Set up Joule as per the instructions in the app. You can start cooking the turkey legs up to 24 hours in advance (minimum cooking time is 7 hours). Breasts take 18 to 24 hours at a lower temperature with a minimum cooking time of 8 hours.
Step 7
An hour before serving, remove the grids on one side of the grill. Fill a PRO Stainless Steel Smoker Tube with a mixture of Very Cranberry Green Tea and apple wood chips. Replace the grids. Turn on two burners and preheat the grill to 300 to 350°F and allow the Smoker Tube to begin smoking. Remove the sage from the sous vide turkey and then warm it through using indirect heat for up to 60 minutes.
Step 8
Preheat your side burner, or crank the burners that don’t have the Smoker Tube to high, about 500°F. Sear the turkey skin until it has crisped up.
Step 9
Slice the turkey as you like, and serve to the delight of your family and friends. You’re a Thanksgiving hero!




Tags:
More In This Category

© 2016 La Veranda. All Rights Reserved.