I did the same thing this year in my APO! I did a test run last week, although I pre-browned it, then sous vide held at 155 and re-browned afterwards to get that crisp back, came out so good I decided to do it again for Thanksgiving. On Thanksgiving day my wife and I decided to have a cook-off to compare oven roasted vs APO. We chose two Butterball turkeys from Costco, both were just under 16lbs (by the way that's the largest bird that will fit in the APO). My wife's technique is a blend of the TH-cam video's by Alton Brown and Gordon Ramsey, always comes out pretty good and she uses the Thermoworks Signals 4-chanel wifi thermometer to monitor the breast, thigh, and oven temp, very precise! The results were very close, our 20 guests couldn't tell the difference, although they were too busy and too distracted to really take a close look like I did, especially since I did all the carving. Here's what I found; 1: The APO breast meat was definitely juicier but I've also come to the conclusion that people who really enjoy "white meat" don't mind dryness for some reason, or are at least more tolerant than those of us who prefer dark meat, so the slight difference in moisture might not matter as much too them. 2. The oven baked turkey skin crisped more evenly because the hot air had more time to reach the armpits of the bird, that space between the wings and the breast, those areas didn't brown very well, but the rest of the bird crisped the same. So, would I do it again? Hell yes! Pro's: 1. Allowed me to put my turkey in early in the morning and not worry about timing for guests, the bird held at an internal temp of 155 for about 90 minutes before I took it out and did a final re-browning/crisping. I know a lot of people say you can just cook early and rest a turkey for hours (Gordon Ramsey) but when you cook at lower temps there's no advantage or reason to do so. 2. Allows you to use your conventional oven for other things, or in our case cook two birds. Con's: 1. Uneven browning/crisping. Although very minor it does show when you carve the wings, some skin isn't brown. 2. You're limited on bird size, I had to double up the racks for the 15.5lb turkey because the weight of the bird bent the racks and they fell to the bottom 3. Due to the size of the bird you need every inch of space, that means you have to use the shallow drip pan placed on the bottom of the oven which can overflow from a combination of sous vide condensation and drippings. 4. The oven roasted bird had far more and far tastier drippings for gravy, so if homemade gravy is critical then APO is not the way to go.
The intro music is so awesomely corny! lol. I'm a bbq guy but I just started to sous vide cook a few months ago and I love it. Fire and Water - perfect channel name. The Anova Precision Oven is on sale right now and I'm thinking about getting it. Nice turkey. Subbed.
I have a 4.5 - 5kg turkey crown. Would this roughly take 4 hours to cook in sous vide mode, like yours? Could it then could be held for a good few hours if need be?
was your turkey frozen to start? i used a thawed turkey the other day and it only took an hour to cook mine to 150. also after i took mine out and turned up to 450 to crisp.. it took like 15 min to get back up to 450 once i put the turkey in.. but the instructions said it should take 5 minutes to crisp... how long do you leave yours in to crisp
I did the same thing this year in my APO! I did a test run last week, although I pre-browned it, then sous vide held at 155 and re-browned afterwards to get that crisp back, came out so good I decided to do it again for Thanksgiving.
On Thanksgiving day my wife and I decided to have a cook-off to compare oven roasted vs APO. We chose two Butterball turkeys from Costco, both were just under 16lbs (by the way that's the largest bird that will fit in the APO). My wife's technique is a blend of the TH-cam video's by Alton Brown and Gordon Ramsey, always comes out pretty good and she uses the Thermoworks Signals 4-chanel wifi thermometer to monitor the breast, thigh, and oven temp, very precise!
The results were very close, our 20 guests couldn't tell the difference, although they were too busy and too distracted to really take a close look like I did, especially since I did all the carving. Here's what I found;
1: The APO breast meat was definitely juicier but I've also come to the conclusion that people who really enjoy "white meat" don't mind dryness for some reason, or are at least more tolerant than those of us who prefer dark meat, so the slight difference in moisture might not matter as much too them.
2. The oven baked turkey skin crisped more evenly because the hot air had more time to reach the armpits of the bird, that space between the wings and the breast, those areas didn't brown very well, but the rest of the bird crisped the same.
So, would I do it again? Hell yes!
Pro's:
1. Allowed me to put my turkey in early in the morning and not worry about timing for guests, the bird held at an internal temp of 155 for about 90 minutes before I took it out and did a final re-browning/crisping. I know a lot of people say you can just cook early and rest a turkey for hours (Gordon Ramsey) but when you cook at lower temps there's no advantage or reason to do so.
2. Allows you to use your conventional oven for other things, or in our case cook two birds.
Con's:
1. Uneven browning/crisping. Although very minor it does show when you carve the wings, some skin isn't brown.
2. You're limited on bird size, I had to double up the racks for the 15.5lb turkey because the weight of the bird bent the racks and they fell to the bottom
3. Due to the size of the bird you need every inch of space, that means you have to use the shallow drip pan placed on the bottom of the oven which can overflow from a combination of sous vide condensation and drippings.
4. The oven roasted bird had far more and far tastier drippings for gravy, so if homemade gravy is critical then APO is not the way to go.
Awesome!
Looks like that Anova Oven did an excellent job Darrin! Thanks, I enjoyed the video.
Glad you enjoyed it! yes it does a wonderful job
Awesome lookin Turkey!
Thanks 👍
The intro music is so awesomely corny! lol. I'm a bbq guy but I just started to sous vide cook a few months ago and I love it. Fire and Water - perfect channel name. The Anova Precision Oven is on sale right now and I'm thinking about getting it. Nice turkey. Subbed.
Awesome! Thank you!
What do you think of the APO after having it for a while? I don’t see a lot of videos about it.
I love it.. well worth the $$
@@FireWaterCooking Great! I’d love to see some more videos on it.
Darrin - looks terrific. I was wondering as you were optimizing for Breast temp how the dark leg meat came out - was it to your liking?
actually, I did not optimize for the white meat, I used a happy medium temp so bother were just fine..
I have a 4.5 - 5kg turkey crown. Would this roughly take 4 hours to cook in sous vide mode, like yours? Could it then could be held for a good few hours if need be?
maybe...
What was your final cook time? It would help me guess when to start mine for Christmas.
about 5 hours total
was your turkey frozen to start? i used a thawed turkey the other day and it only took an hour to cook mine to 150. also after i took mine out and turned up to 450 to crisp.. it took like 15 min to get back up to 450 once i put the turkey in.. but the instructions said it should take 5 minutes to crisp... how long do you leave yours in to crisp
I’ve bought two cans of duck fat and I can never get them to spray more than one spritz before clogging. Super annoying
put them in warm water...
Does the door get hot when operating at high temp? Thank you
not any hotter than any other oven..
Ugh...Ibhave to buy a 700$ toaster oven now don't I...
oh, this is so much more than a toaster oven....