Wild Turkey

[PotLikinisAhabbit]

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.

[SigNate]

Nicely done! Looks delicious and now I'm hungry.

[Duckaholic]

I like to cook my turkey on the grill. One of my favorite ways is to make kabobs with veggies and bacon of course... but I put a mixture of Fishers Raspberry Chipotle lea and perrins and butter brushed on at the end. The sweet makes them delicious. I don't over cook them.

Your recipe look awesome. I may have to try a version of that, thanks for sharing.

[duckman1911]

That looks amazing. Wild turkey has a far superior taste to domestic turkey. Man that looks great.

[Matt G]

Dude that looks legit! Is that the kitchen sink you cooked it in?

[Ilovestohunt]

Wow nice. How much one of those cookers cost? I've poached things before but not for that long.


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[PotLikinisAhabbit]

Originally Posted by Matt G

Dude that looks legit! Is that the kitchen sink you cooked it in?

Cooked right in the sink. You can use just about any container that will hold water with the clamp on model I have. The larger the volume of water the longer it takes to get to cooking temp, but with the low thermal conductivity of water it maintains that temp to the degree the entire time with no problems.

[Matt G]

Originally Posted by PotLikinisAhabbit

Cooked right in the sink. You can use just about any container that will hold water with the clamp on model I have. The larger the volume of water the longer it takes to get to cooking temp, but with the low thermal conductivity of water it maintains that temp to the degree the entire time with no problems.

Looks like I'm adding that to the wish list. It only took my wife 4 years to get me the Work Sharps I asked for. Let's see how long this will take.