The image of this Sous-Vide turkey does nothing for me. I thought it was fish.

Well, don't throw out the sous vide water with the baby--or whatever.

I will bet it tastes delicous--sous vide just does an incredible job of cooking the meat EXACTLY to the temp you want and no more.
I agree--it looks pale and especially if you are talking about Thanksgiving. BUT she has the crispy skin on the side.
I'll take my chances with the oven for the turkey day. PLUS, I hate turkey or roast beef carved that thick. I am a "many thin slices" person. ;o)

 
I'd use sou vide to make turkey for sandwiches! Dry turkey breast is superior . . .

for sopping up good gravy, the best.

 
Just talked to DS who has a huge "Early Thanksgiving" party the Saturday before. He makes

a LOT of turkeys and when I am there I am in charge of making my just plain roast turkey. They always fry at least two. He says he is going to sous vide 2 and then put in the fryer to crisp up. He sous vides for 24 hours.
He has one of the big blow torches (not just the plumber) to brown up his sous vide dishes.
His octopus is TDF--does it for 24 hours .

 
Just watched an ATK episode on sous vide and they said if you leave meat in the water...

...bath too long, issues with 'texture' can result.

Michael

 
That is true--there are "windows" of the best results/texture of the meat. There

are many good sites that give the results of different times--and temperatures. And the windows are pretty wide, not minutes but hours in many cases.
DS has done many things for 24 hours like pork butt and the octopus. And in the case of turkey he has taken it a part to do the dark meat longer than the white meat and then reassembled the bird for serving, not unlike some roast turkey recipes I've seen.

https://sousvidesupreme.com/pages/cooking-guides

 
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