How to Sous-vide & Smoke a Whole Turkey (no stock in bag)

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Unlike other tutorials or methods, this process does not use stock in the bag or cavity.

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  1. KOSHER DOSHER
  2. Sous-vide & Smoke a Whole Turkey
  3. Whole Turkey Sous-Vide
  4. Smoked Turkey
  5. Food safety and sous vide
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Комментарии
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Genius technique! I too have cooked may turkeys in parts various ways, but this one is thinking outside of the box for sure. Great presentation and explanation on the why's of doing it the way you did.

RED-ifxx
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I'm a bit confused by the screen shot with time and temp. Are the water bags inside the cavity 185F to begin with but reduce their temp to 175 once in the cavity? Also, should the sous vide water temp be set to 149 for 12 hours once the whole bird is vac sealed? After 12 hours, should the whole bird be ice shocked until 90F.

sherryhandzel
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Would spatchcocking solve the cavity issues?

WILJJeeper
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Wow, made me want to make another turkey! Can I smoke it laying down as my smoker does not have that hight. Also, is it necessary to inject it with butter?

laurettasmith
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Do you have a link for buying the stand-up turkey rack?

growleym