The Food Lab: How to Cook Sous Vide Turkey Breast With Extra- Crisp Skin. Our sous vide turkey recipe produces tender and juicy meat with insanely crisp skin. Photographs: J. Kenji López- Alt]Sous vide is a fantastic method for cooking holiday roasts. It delivers reliably moist and tender results, frees up your oven for other tasks, requires almost no supervision during cooking, and makes it very easy to hold the roast hot and ready to serve until your guests are ready. That said, sous vide turkey comes with a few problems. I remember the first time I tried to cook a turkey sous vide for Thanksgiving, way back in 2.

I bagged my bone- in, skin- on breast separately from a couple of turkey legs, threw some big hunks of pork fat in for good measure, then cooked the legs and the breast—at 1. F (7. 4°C) and 1. F (6. 3°C), respectively—all day and all night before removing them from the bags, searing it all off, and serving it the next day. It was an unqualified failure. Not only was the breast meat dry and the leg meat tough, but getting the skin to crisp properly involved creating a greasy, smoky haze in the kitchen, all while trying to chat with family members and drink my bourbon and beer.

On top of that, the thing ended up tasting like, well, like pan- seared sous vide turkey, with none of the deep, roasty aromas you get from a typical holiday bird. I've learned a lot since then, and I've been steadily tweaking my methods to produce better and better sous vide–style roast turkey.

1. Sous vide is a fantastic method for cooking holiday roasts. It delivers reliably moist and tender results, frees up your oven for other tasks, requires almost no.
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I think I've finally nailed it, and the timing couldn't be better, because with the rise of inexpensive home sous vide cookers it's easier than ever for home cooks to take a stab at what was once limited to the realm of restaurant kitchens. Why Sous Vide Turkey?[top]Let's get one thing straight before we begin. Sous vide techniques are just that: techniques. They are another tool to add to your arsenal in the kitchen. Sous vide cooking is not better or worse than roasting, frying, or braising, per se—it's just different.

The main advantage? It offers you very precise control over the finished product. While a hot oven ends up creating a large temperature gradient within a roasted turkey, a turkey cooked sous vide will be evenly cooked from edge to center. One of the hard lessons I've learned over the years is that no matter what combination of time and temperature I try, and no matter what method of finishing them off post–sous vide, turkey legs cooked sous vide just aren't worth it. They're so darn forgiving that precise temperature control offers only the slightest of incremental improvements.

I vastly prefer the flavor of more traditional preparations, like these Red Wine- Braised Turkey Legs or this turkey roasted in parts. The breast meat is an entirely different story. White, lean meat is the area where a sous vide cooker can really shine, delivering insanely moist and tender results unlike anything you can achieve through more conventional methods. By essentially pasteurizing meat, sous vide cooking also allows you to safely cook turkey to temperatures that are lower than what can be achieved in a standard oven, and lower temperatures make for moister meat.

This opens up new worlds of possibility when it comes to the texture and flavor of your finished dish. Confused? Let me explain. Temperature, Timing, and Safety[top]It's easy to remember the "1. F = safe" and the "4.

F = the danger zone" rules. So much so that it's tempting to think of pasteurization as something akin to dropping a bomb into a fortress full of bacteria, instantly killing them all. But if you take a look at the USDA's charts, the reality is actually quite a bit more complex. Pasteurizing a piece of meat to destroy harmful bacteria is really much more similar to a slow siege, letting the bacteria die off at a steady rate. That rate is affected by the temperature of the meat.

So, while at 1. 65°F you reach a 7- log. F (6. 0°C), this process can take almost 1. That said, turkey cooked and held at 1. F for 3. 0 minutes is just as safe as turkey cooked and held at 1. F for 1. 0 seconds. Knowing the safety guidelines for this kind of pasteurization is the key to making sure that your sous vide turkey is safe. Here's a brief overview of the USDA charts.

You can find the full details here. Turkey Pasteurization Times[top]Pasteurization Temperature. Time for 7- log. 10 Lethality in Salmonella*1. F (5. 7. 8°C)6. 4 minutes. F (6. 0°C)2. 8. 1 minutes. F (6. 2. 8°C)1. 0. F (6. 5. 6°C)3. 8 minutes.

F (6. 8. 3°C)1. 2 minutes. F (7. 1. 1°C)2. 5.

F (7. 3. 9°C)Under 1. Note that these times are specifically for salmonella. Because it's hardier than many other common bacteria, pasteurizing with respect to salmonella will render your meat relatively safe. If you are particularly nervous about food- borne illness, you might consider pasteurizing with respect to an even hardier bacterium, like Listeria. Simply extend holding times threefold. In a standard oven, it's difficult to safely cook turkey to anything below around 1. F—you just can't hold its temperature in that range for a long enough period of time.

With a sous vide cooker, we can cook as low as we'd like. So long as bacteria are actively being destroyed, it's just a matter of timing. The important thing to bear in mind here is that these times start after the turkey hits the target pasteurization temperature. Even though water baths are an extremely efficient method of heat transfer, since turkey breasts are rather large, this can take an hour or more. The most precise method to ensure that your turkey is at its target final temperature is to cook it in a plastic zipper- lock bag, removing it after the first hour and every 1.

You'll have to open and reseal the bag each time you check it using this method.** If you have a leave- in probe- style thermometer, you can monitor the turkey without removing it from the bag. Check out this video from Modernist Cuisine to see how it's done. A much easier way to do it is to forget about taking internal temperature and just err on the side of caution. The great thing about sous vide is that, unlike roasting in an oven or deep- frying, in which 1. An extra hour in the water bath isn't going to destroy that turkey of yours. So What Time and Temperature Should I Use?[top]Okay, so we know about safety. What about the more important factor?

What actually tastes best? Poke around the internet and you'll find a wide range of suggestions. This Modernist Cuisine recipe uses the lowest temperature, with the turkey not even hitting the 1. Cheap Healthy Meals For The Week.

F (5. 5°C) mark. Michael Voltaggio suggests 1. F. My own deep- fried turkey breast "porchetta" recipe calls for 1. F. So which one is best? I started by cooking turkey at five- degree intervals for all temperatures between 1. F (5. 5 and 7. 1°C), then fine- tuned the most promising results. In each case, I set the target temperature of the sous vide cooker to a couple of degrees higher than the target temperature of the turkey—for relatively short cook times like this, it's more efficient to get the turkey up to its final temperature a little bit faster. Here are some of the results: Based on those results, here are some suggestions.

My personal favorite is 1. F for two and a half hours. At this temperature, the breast comes close to traditional roast turkey in texture, but has much moister, more tender meat.

Sous Vide Turkey Temperature and Times[top]Final Result. Bath Temp. Core Temp. Cook Time After Reaching Core Temp. Approx. Total Cook Time.

Very pink, soft, extra moist. F (5. 6°C)1. 30°F (5. C)2 hours. 4 hours.

Pale pink, soft, moist. F (5. 9°C)1. 36°F (5. C)1 hour. 3 hours.

White, tender, moist. F (6. 3°C)1. 43°F (6. C)1. 6 minutes. 2 1/2 hours.

White, traditional roast texture. F (6. 7°C)1. 50°F (6. C)4 minutes. 2 hours. Skin and Bones: Do I Leave Them on the Breast or Remove Them?[top]I'd nailed down the temperature I wanted, but that's really only half the battle. Next question: Turkey breasts have skin and bones. Do those really make a difference in the end product?

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We believe that in order to serve the freshest food available, we need to make it ourselves! Our commitment to healthy eating means that: CRISP pita bread and buns are made from scratch and served hot from the oven; CRISP hummus, salads, and sauces are prepared with produce delivered daily by our vendors; CRISP meats are locally sourced, cut, ground, marinated, spiced up, and grilled to be served; CRISP falafel is flash- fried to perfection in fresh oil that is replaced every day. If we only had some land to grow our own vegetables….