Looked in the freezer and noticed I was starting to get a stockpile of wild turkey and decided it needing thinning. One whole turkey breast and tenderloin was defrosted and then brined for 24 hours (water, salt, sugar). This process gave me plenty time to brainstorm on how i wanted to cook prepare the bird. Once brining was complete I pulled out the sous vide cooker and began prepping the meat with herbs and spices.
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Set sous vide cooker to 145. The neat thing about using this technique is that pasteurization can occur at a lower temperature vs high heat cooking since its time and temperature dependent.
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After water reached 145 I allowed 3 hrs of cook time. After cooking i prepared the gravy using butter, flower, broth, and the juices from the bag. A quick brown on the turkey for color and all done.
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Most tender flavorful turkey I've eaten to date and will definitely be adding this to the thanksgiving menu this year.