If you are like us, the last thing you want during the holidays is to be responsible for serving family and friends a flavorless, dried out turkey. But cooking a whole bird just right can be quite the challenge, especially when it comes to getting the dark meat just right without over cooking the white meat. In an effort to remedy this, and to reduce the number of steps in cooking a whole turkey as possible, we are pleased to share our recipe for sous-vide-que turkey.
If you are not familiar with the concepts of sous-vide-que, this is a concept we have worked hard to develop, essentially combining the ability of the sous vide cooking process to ensure moist, tender meat every time with the depth of flavor only a smoker or grill can create.
For this recipe, you will need a sous vide immersion circulator such as the Joule. You will also need a grill and hardwood chips, pellets, or sawdust. We want lots of smoke in a hurry, so chunks are not ideal. I do it with GrillGrates, a product that puts the smoldering wood within 1/2-inch of the meat. Your Thanksgiving or weeknight turkey will never be the same.
And here’s a recipe:
Serve with: chardonnay or pinot noir.
Published On: 11/14/2017 Last Modified: 3/26/2021
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