Sous Vide Turkey on Grainfather

[BrewRubha]

Cooked my Xmas Turkey using my Grainfather for the first time this year. What a success! The most moist tender Turkey crown ever. Everyone loved it! Did it the night before, oven not tied up for hours, 20 mins to brown it on the day! The way to go!

 

[RichardM]

Sounds good. What temperature did you do it at and for how long?

 

[DavidHatton]

Did you add the Herbs at 60 45 15 or Flame out

 

[kelper]

I hope it was kept hot right up to going in the oven? You said 'night before'. I, too, would be interested in the time and temp you used.

 

[Drunkula]

I brined ours and did it in a roasting bag as a test. It still browned up really well which suprised me. Breast was super tender. We think it's the most rubbish part on any bird so the thighs and wings are the prize.

 

[Hanglow]

I wanted to do the goose sous vide but my mother insisted to have it traditional welsh style - ie roasted hot for 3.5hours to make sure no moisture is left

 

[BrewRubha]

64c for 4 hours for rolled turkey butterfly. 2 hours at same temp next morning. Perfect! Was also under pressure to do traditional dry tired overcooked but no complaints with results. Just pat dry and brown in a hot pan!!

 

[kelper]

What did you do with it after the 4 hours and before the 2 hours? Was it fresh or frozen?

 

[BrewRubha]

Chilled in ice bath and fridge. It was fresh from my local butcher.

 

[Subtle Duck]

Was it was rapidly cooled to 20' using the supplied wort chiller???

 

[BrewRubha]

Plunged vacuum sealed bag into bucket of ice cold water for a few minutes then into fridge. Chiller would take to long!!

 

[kelper]

There is some risk in not heating poultry to 74C. Lower temps won't kill all pathogens.

 

[Subtle Duck]

But the thought did cross your mind?

 

[An Ankoù]

Once made the mistake of steaming three Christmas puddings in one of my kettles. Took me ages to get the smell and traces of Atora suet out of there and I won't be doing that again.
Just out of curiosity, as I haven't got one, wouldn't cooking a turkey contaminate your Grainfather?

 

[BrewRubha]

Turkey in vacuum sealed bag so no contact with water. Did a lot of research and found out that Salmonella pathogen in poultry is pasteurised if held at 60c for a length of time (salmonella decreases by a factor of 10 every 5 minutes). The 4 hour 64 c bath was to ensure that the meat core reached the desired temperature and for a safe time to reduce pathogens to zero. The beauty of sous vide is that the meat does not "cook" any more regardless of time. A rare steak will be still a rare steak after 1 hr or 4 hours at the correct temperature (plenty charts out there in interweb). All that is needed then is to sear at a high temp for colour and flavour. Perfect meat every time! And a bonus use for your temp controlled brew system!

 

[Ghillie]

There is some risk in not heating poultry to 74C. Lower temps won't kill all pathogens.

If the food is vacuum sealed, lower temperatures effectively perform the same job as higher ones. The same way water will boil at well below 100C in a vacuum.

 

[Clint]

Sounds a great alternative use of your gear.
Me being daft it brings all sorts of things to mind.....
Line changing your mind at the last minute and bunging on the whirlpool paddle and thrashing it all up into soup...
Or me having a go with my three vessel kit and doing a lamb Madras...
23litres of the good stuff!

 

[BrewRubha]

If the food is vacuum sealed, lower temperatures effectively perform the same job as higher ones. The same way water will boil at well below 100C in a vacuum.

Well put! Low temps for a long time or high temps for a short time. Difference is the effect on the protein.

 

[BrewRubha]

Spelling not my forte!!!!!

 

[kelper]

Turkey in vacuum sealed bag so no contact with water. Did a lot of research and found out that Salmonella pathogen in poultry is pasteurised if held at 60c for a length of time (salmonella decreases by a factor of 10 every 5 minutes). The 4 hour 64 c bath was to ensure that the meat core reached the desired temperature and for a safe time to reduce pathogens to zero. The beauty of sous vide is that the meat does not "cook" any more regardless of time. A rare steak will be still a rare steak after 1 hr or 4 hours at the correct temperature (plenty charts out there in interweb). All that is needed then is to sear at a high temp for colour and flavour. Perfect meat every time! And a bonus use for your temp controlled brew system!

You evidently know what you are doing.