I made this 2 years running for Thanksgiving and it was fantastic. Last year, I did a whole turkey in the same manner with, essentially, the same recipe and it was also better than any roasted turkey I've ever been able to pull off. As per usual, you can't go wrong with anything Kenji demonstrates.
Lovely recipe but a few things to consider.. going to sous vide this for 3-6 hours? Normally turkey breasts are pretty similar in size so the 3-6 hours is confusing? Maybe 3-4? Why the stretch in that timing? Also searing this breast is not exactly what a person wants to do right before a Thanksgiving meal?
Tremendous. This turkey was a smashing success at tonight’s Thanksgiving dinner and all the measurements, specially the Salt portion work perfectly. The turkey was so exceptionally moist that all other methods become inferior. Thanks Kenji
I made this last night for Thanksgiving and it was incredibly moist and packed with flavor! Sous vide cooking makes it easy to spend time on my other dishes too! This one is a keeper!
Last year I prepared the Thanksgiving turkey using this method. A huge hit! This will be gracing our Thanksgiving table this year and, no doubt will be my go-to Turkey preparation method from this point forward. What I love so much is that all the time-consuming work is done a couple of days ahead of time. No turkey taking up precious oven space. And it's absolutely the most delicious and moist turkey I've ever prepared. Not to mention that it makes a beautiful presentation when sliced. Thank you, Kenji! I truly enjoy your channel. This one is a keeper!
Dude! That looks RAD! I'm going to use your method this weekend for Canadian Thanks Giving, but am going to debone the legs and use them, saving the crown for traditional oven roast. Thanks for the vid, am now subscribed!
Excellent video. I made sous vide turkey breast for this past Thanksgiving. Cooked it at 143 and it was delicious. My only issue was the turkey skin. I tried your method of using 2 sheet pans and cooking the skin the night before. It lacked that "roasting flavor" and although it looked perfectly brown, it tasted a tad burnt which I thought was odd. Thanks for all your efforts in the Sous Vide realm.
Great recipe and video. I'm hoping to make this for Christmas. Will a large ziploc bag and water displacement method work? Nothing that looks like a vacuum sealer under the tree yet.
I just found your site.............I subbed............What a great way to do a turkey.....................Really looking forward to watching your videos........................I will do this recipe.........................
This looks awesome. I'll be combining this with the ChefSteps Chicken Roulade method (meat-glue & cling wrap instead of twine - for guaranteed skin attachement) will be my epic centerpiece for Christmas this year!
I cooked it with a little canned duck confit in the center, and it was ok. The turkey breast was moist and cooked perfectly. The duck confit center was dry, but then again it started out dry and crumbly. I looked pretty, but the main problem was the skin was rubbery. Maybe the searing pan was too hot, and it just didn't see heat long enough before the surface got close to burning. It's kind of a deal breaker, however.
We did 2 full turkey porchetta per the recipe - refrigerated overnight - and cooked at 143.1 for 5 hours on Thanksgiving using an Anova Nano. It was my first time using sous vide - risky - but the process works and everyone raved. Next time I will trim the ends prior to searing. After searing on the cooktop, it came out with the typical white turkey texture inside but was still tender and juicy. Searing these turkey porchetta in a cast iron skillet in the kitchen was a mess so I will probably do it outside next time. Has anyone broiled instead to get the outside color? Sold on sous vide and this recipe. Thanks!
Hey Kenji, thanks for all your videos this past couple days, they're really helpful and inspiring. 1 question, why didn't you apply any dry-brine or rub directly on the skin before "installing" (can't think of a better word) the breast fillets? Since you seasoned internally would this have just made the Turketta too salty?
There seems to be some conflicting ideas. I want to cook the turkey breast on Saturday, Can I leave it in the fridge sealed until Thursday, or do I need to freeze it? If I freeze it, do I defrost it traditionally or is there some magic sous vide way. How long do I need to reheat. Original turkey is 13 lbs before cutting off all of the nonbreast parts of the turkey. Thanks so much.
@@ginglyjoe2659 It's sous vide, different rules than fast cooking. Similar to pasteurizing milk, where it's heated at a low temp for a long time to kill pathogens.
Hi Kenji - nice recipe I am looking forward to making it this week. I want to prepare it ahead of time and I have a couple of questions: 1. Would be safe to keep it vacum sealed for 4 days in the fridge? 2. Can I prepare, vacum seal, and freeze it ? Thanks, Andre
Hi all - I'm echoing Andre's question regarding freezing the vac sealed roulade. My thought is to make it up as directed, then freeze right away and extend the time in sous vide significantly to ensure it's cooked through. Any times, temps and guidance is much appreciated!
I prepare my roulade (about 2.75-3" thick) and turkey dark meat (about 1.5") in different bags, how long and what temperature I need to reheat them in water bath?
Great video, I was wanting to do the 2 breast separately so I could try 2 different recipes and was wondering if the turkey breast texture would come out different (not stringy) or more dry if I pounded the breast down with a meat mallet to make it larger so I could fit a sausage in the middle for one and try the herbs in the other? I was planning on cooking them at machine temp 145 and maintain internal temp of 143 for 20 minutes. Thanks.
Is there any particular reason why you're using the food processor attachment on the immersion blender? Does that illustrate that you don't need a super expensive Breville sous chef food processor to make this work?
so knowing you have a sear and roast method for turchetta, and a sous vide then deep fry method, am I right in presuming you've landed on sous vide + sear being the optimal way to do this?
Great video. Question: doesn't poultry need to be cooked to at least 160 degrees? If I set the sous vide to cook at 160 would the poultry be dry? I want to do this with a chicken.
No it doesn't. Old school recommends that temperature to make sure the middle is cooked to a safe temperature. Sous Vide is a completely different ballgame. You can cook Chicken at 130 degrees and be just fine despite the pink color. Its a science. Look up the reasons why. Sous vide will change your life!
Check your state or country's food safety guidelines to make sure you are hitting recommended, food safe temperatures. These measurements are recommended because there can be outbreaks of bacteria and heating it to these temps can possibly save a life. Including yours. Eat well, be safe! ✌
Hello... Could you tell me the time and temp for a 3 kilo Turkey breast please ? I'm partially sighted and struggle to find the info... .I would be very grateful for your help.. Blessings, Valerie
Roast until it's 160 degrees F internal, I suggest starting at 450 degrees for 10 minutes then lower to 325 until done. Or smoke it until 160 internal.
None really. Just probably not best to use a non-stick type of pan. Cast Iron and Stainless will give you a better sear. You could always use a very hot grill as well. Just don't burn the skin.
Love this. My problem is always that there seems to be too little skin to cover the rolled up breasts. Unfortunately you yada-yada'd that step in the video... Any chance you can share your secrets to fitting everything in and getting it wrapped up nice and tidy?
Hi Kenji, I'm not an overly worried person when it comes to food safety, but I understand that vacuum sealing garlic can cause botulism to grow more rapidly. Is this a concern if you vacuum seal the meat and then let it refrigerate for 2 days? Or will cooking it destroy anything that grows? I've tried looking this up and reading Douglas Baldwin's information on this, but I can't find a conclusive answer to this question. It seem Douglas focuses more on the spores growing after cooking, and how hot you have to get to destroy them....but we aren't getting hot enough to destroy them and we've allowed it to sit in an anerobic environment for a couple of days to let them grow. I have my turkey in the fridge now, for a test run before next week! Thanks for all your help!
@@MarkWoodChannel Raw meats should not be held in the refrigerator for more than a day. By then you should be cooking it to a safe temp. These meats are supposed to be in the freezer for long term storage. I personally consider anything after one day long term storage, for raw proteins. Read the FDA or your state's food safety guidelines. Cooked foods also have a limit on how long they should be held after storing, for safety. Including dishes that are stuffed. Again, check your state's or government food safety guideline. If not in the U.S., their food safety guidelines are available online. It's a great source of info.
@@adamm.6386 Well, I honestly have no idea why you are talking to me about raw meat, but you couldn't be more wrong. I've aged raw beef in my fridge for 2 months, and I dry brine my turkey for 48 hours uncovered in the beer fridge every year.
Where do you buy those plastic containers you use for Sous Vide cooking that can withstand the heat? I've just been using a high pot but as I learn to cook more things I might need to use both at the same time lol
A Variera pot lid organiser from Ikea. It's a cheap and cheerful alternative to the pouch rack that comes with most sous vide water ovens. Not sure why he needed it on this cook though as it was redundant here.
I actually like the video ..srsly ..but I'm sorry I don't think I will try anything of this method of preparing the rolled turkey ... It tooks lots of time
After I sous vide a turkey breast roulade for 5 hours at 141.F (from 23-pound bird), I rested overnight to re-heat it today and this morning noticed a very "pink juice" that appears to be bloody. Should I amp the temperature and cook it longer? Please help! Thanks.
I did a turkey breast with bone in and cooked it at 145 for 2.5hr and it had a pink look but not bloody. Next I will take the bone out since it left a couple red spot where it touched certain parts of the bone, so no bone and no skin since I'll be wrapping mine in bacon and I will cook at 145 for 3 hours.
I helped my son make this and I’m sorry to say that we were disappointed. It may be the selection of herbs that were used. Also, we used a whole turkey and it was way too much work! We did a spatchcocked turkey last year that our whole family felt was much better than this recipe.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
I made this 2 years running for Thanksgiving and it was fantastic. Last year, I did a whole turkey in the same manner with, essentially, the same recipe and it was also better than any roasted turkey I've ever been able to pull off. As per usual, you can't go wrong with anything Kenji demonstrates.
Lovely recipe but a few things to consider.. going to sous vide this for 3-6 hours? Normally turkey breasts are pretty similar in size so the 3-6 hours is confusing? Maybe 3-4? Why the stretch in that timing? Also searing this breast is not exactly what a person wants to do right before a Thanksgiving meal?
Tremendous. This turkey was a smashing success at tonight’s Thanksgiving dinner and all the measurements, specially the Salt portion work perfectly.
The turkey was so exceptionally moist that all other methods become inferior.
Thanks Kenji
I made this last night for Thanksgiving and it was incredibly moist and packed with flavor! Sous vide cooking makes it easy to spend time on my other dishes too! This one is a keeper!
Last year I prepared the Thanksgiving turkey using this method. A huge hit! This will be gracing our Thanksgiving table this year and, no doubt will be my go-to Turkey preparation method from this point forward. What I love so much is that all the time-consuming work is done a couple of days ahead of time. No turkey taking up precious oven space. And it's absolutely the most delicious and moist turkey I've ever prepared. Not to mention that it makes a beautiful presentation when sliced. Thank you, Kenji! I truly enjoy your channel. This one is a keeper!
My go to turkey!! I've made this every Thanksgiving for the last 3 years.
I made this for Thanksgiving, only altering the herbal selections. The end results was fantastic! Thanks for posting this!
My daughters and I are spending Christmas alone this year due to COVID. I'm going to make this for them!
Dude! That looks RAD! I'm going to use your method this weekend for Canadian Thanks Giving, but am going to debone the legs and use them, saving the crown for traditional oven roast. Thanks for the vid, am now subscribed!
Hard to beat this recipe! After I got your famous book, I can see the reason for so much "Umami" !! Thanks a lot!
Thanks for this! I made two, just finished deliveries with the fixins to neighbors blessedly NOT traveling for Thanksgiving
Excellent video. I made sous vide turkey breast for this past Thanksgiving. Cooked it at 143 and it was delicious. My only issue was the turkey skin. I tried your method of using 2 sheet pans and cooking the skin the night before. It lacked that "roasting flavor" and although it looked perfectly brown, it tasted a tad burnt which I thought was odd. Thanks for all your efforts in the Sous Vide realm.
wow, that looks amazing. I will be making for Christmas Eve. Thank you
Great recipe and video. I'm hoping to make this for Christmas. Will a large ziploc bag and water displacement method work? Nothing that looks like a vacuum sealer under the tree yet.
I just found your site.............I subbed............What a great way to do a turkey.....................Really looking forward to watching your videos........................I will do this recipe.........................
Thank you so much for this recipe. I look forward to making it this Thanksgiving.
This looks awesome. I'll be combining this with the ChefSteps Chicken Roulade method (meat-glue & cling wrap instead of twine - for guaranteed skin attachement) will be my epic centerpiece for Christmas this year!
I did something similar and didn't need meat glue. Salt has a similar effect but not quite the same.
Hello!
Great recipe!
What about the gravy at the end?
How did that came to be?
Kenji - Thank you. Just what I needed.
Looks great. 60 C (140F) is a little low for my tastes, i like it at 150F. Will try tho!
I cooked it with a little canned duck confit in the center, and it was ok. The turkey breast was moist and cooked perfectly. The duck confit center was dry, but then again it started out dry and crumbly. I looked pretty, but the main problem was the skin was rubbery. Maybe the searing pan was too hot, and it just didn't see heat long enough before the surface got close to burning. It's kind of a deal breaker, however.
We did 2 full turkey porchetta per the recipe - refrigerated overnight - and cooked at 143.1 for 5 hours on Thanksgiving using an Anova Nano. It was my first time using sous vide - risky - but the process works and everyone raved. Next time I will trim the ends prior to searing. After searing on the cooktop, it came out with the typical white turkey texture inside but was still tender and juicy. Searing these turkey porchetta in a cast iron skillet in the kitchen was a mess so I will probably do it outside next time. Has anyone broiled instead to get the outside color?
Sold on sous vide and this recipe. Thanks!
I love this channel.
anyone else getting spongebob vibes from this music
You don't need all that extra string. Just add a tuck or two to your original loop, pull tight and snip off the excess
Hey Kenji, thanks for all your videos this past couple days, they're really helpful and inspiring. 1 question, why didn't you apply any dry-brine or rub directly on the skin before "installing" (can't think of a better word) the breast fillets? Since you seasoned internally would this have just made the Turketta too salty?
You can!
J. Kenji López-Alt "Excellent"
Looks amazing!
There seems to be some conflicting ideas. I want to cook the turkey breast on Saturday, Can I leave it in the fridge sealed until Thursday, or do I need to freeze it? If I freeze it, do I defrost it traditionally or is there some magic sous vide way. How long do I need to reheat. Original turkey is 13 lbs before cutting off all of the nonbreast parts of the turkey. Thanks so much.
I love that blender! Anyone know what it's called? Great video Kenji!
Not 100% sure but looks like one of the Cuisinart stick blenders
Love the recipe and technique, I do turkey breast at Chefsteps recommended 131 degrees F for 24 hours, definitely trying this, thanks.
Wow 131 eh? I’d like to go this low juts afraid of not cooking it enough.
@@ginglyjoe2659 It's sous vide, different rules than fast cooking. Similar to pasteurizing milk, where it's heated at a low temp for a long time to kill pathogens.
Love it! Thanks for this!!
Hi Kenji - nice recipe I am looking forward to making it this week. I want to prepare it ahead of time and I have a couple of questions: 1. Would be safe to keep it vacum sealed for 4 days in the fridge? 2. Can I prepare, vacum seal, and freeze it ? Thanks, Andre
4 days in the fridge vacuum sealed is fine.
Hi all - I'm echoing Andre's question regarding freezing the vac sealed roulade. My thought is to make it up as directed, then freeze right away and extend the time in sous vide significantly to ensure it's cooked through. Any times, temps and guidance is much appreciated!
Do you guys have a video on how to get from a whole bird, to the breast only that you show in the beginning here?
Thanks!
I prepare my roulade (about 2.75-3" thick) and turkey dark meat (about 1.5") in different bags, how long and what temperature I need to reheat them in water bath?
Great video, I was wanting to do the 2 breast separately so I could try 2 different recipes and was wondering if the turkey breast texture would come out different (not stringy) or more dry if I pounded the breast down with a meat mallet to make it larger so I could fit a sausage in the middle for one and try the herbs in the other? I was planning on cooking them at machine temp 145 and maintain internal temp of 143 for 20 minutes. Thanks.
Is there any particular reason why you're using the food processor attachment on the immersion blender? Does that illustrate that you don't need a super expensive Breville sous chef food processor to make this work?
For this recipe no, you don't need a food processor. A mini chopper will work just fine.
so knowing you have a sear and roast method for turchetta, and a sous vide then deep fry method, am I right in presuming you've landed on sous vide + sear being the optimal way to do this?
You can fry or pan roast. Both are good just depends on personal preference.
I made this similar in 2009 but I also put sliced ham blue cheese spinach pineapple before wrapping it then cooked it in oven instead
You are so totally awesome.
How do you like Joule? I ordered mine a few months ago and should be getting it by the end of this month.
He actually has a review for it on Serious Eats from a couple weeks ago: www.seriouseats.com/2016/10/joule-sous-vide-immersion-circulator-review.html
Great video. Question: doesn't poultry need to be cooked to at least 160 degrees? If I set the sous vide to cook at 160 would the poultry be dry? I want to do this with a chicken.
No it doesn't. Old school recommends that temperature to make sure the middle is cooked to a safe temperature. Sous Vide is a completely different ballgame. You can cook Chicken at 130 degrees and be just fine despite the pink color. Its a science. Look up the reasons why. Sous vide will change your life!
It's called pasteurization.
A lot of people are having great success by doing 145 degrees for white meat and 160 for dark.
Check your state or country's food safety guidelines to make sure you are hitting recommended, food safe temperatures.
These measurements are recommended because there can be outbreaks of bacteria and heating it to these temps can possibly save a life. Including yours.
Eat well, be safe! ✌
For how long can I safely store leftovers? I mean after searing it
Hello... Could you tell me the time and temp for a 3 kilo Turkey breast please ? I'm partially sighted and struggle to find the info... .I would be very grateful for your help.. Blessings, Valerie
Is that a control freak induction burner you were cooking on?
HAHA- I am laughing at the comment "a granny style shoelace knot." Yeah - that works for me!
Beautiful
I use some Activia and cling film to roll it
Would the addition of bacon on the outside be a good thing or will the bacon fight with the herbs inside the breast?
Great recipe dude! Killer
What mods would be required to do “turkey stuff turkey “ sous vide?
That looked delicious! unfortunately I don't have a Sous Vide 😥 Can this be adapted to a roast? How long should I roast this for?
Roast until it's 160 degrees F internal, I suggest starting at 450 degrees for 10 minutes then lower to 325 until done. Or smoke it until 160 internal.
I found what I'll be making next week..
Tantalizing.
what's the difference between using a stainless steel skillet to sear and a cast iron skillet?
None really. Just probably not best to use a non-stick type of pan. Cast Iron and Stainless will give you a better sear. You could always use a very hot grill as well. Just don't burn the skin.
What does the Turkey Breast weigh without the bone in ?
Love this. My problem is always that there seems to be too little skin to cover the rolled up breasts. Unfortunately you yada-yada'd that step in the video... Any chance you can share your secrets to fitting everything in and getting it wrapped up nice and tidy?
Did you leave in the tenderloins?
No. Just a problem i have in general with poultry when i try to "roulade" it.. Just never seems to be enough skin.
Just remove some meat until it fits, he skipped where he did that, not sure why. I toss the excess into my stock.
3:46 always :p
ayyy ;)
Hi Kenji,
I'm not an overly worried person when it comes to food safety, but I understand that vacuum sealing garlic can cause botulism to grow more rapidly. Is this a concern if you vacuum seal the meat and then let it refrigerate for 2 days? Or will cooking it destroy anything that grows? I've tried looking this up and reading Douglas Baldwin's information on this, but I can't find a conclusive answer to this question. It seem Douglas focuses more on the spores growing after cooking, and how hot you have to get to destroy them....but we aren't getting hot enough to destroy them and we've allowed it to sit in an anerobic environment for a couple of days to let them grow.
I have my turkey in the fridge now, for a test run before next week! Thanks for all your help!
I've eaten raw garlic in pesto for years(hasn't everyone?), never heard of the botulism thing until I started doing sous vide.
@@MarkWoodChannel Raw meats should not be held in the refrigerator for more than a day. By then you should be cooking it to a safe temp.
These meats are supposed to be in the freezer for long term storage. I personally consider anything after one day long term storage, for raw proteins. Read the FDA or your state's food safety guidelines.
Cooked foods also have a limit on how long they should be held after storing, for safety. Including dishes that are stuffed. Again, check your state's or government food safety guideline. If not in the U.S., their food safety guidelines are available online. It's a great source of info.
@@adamm.6386 Well, I honestly have no idea why you are talking to me about raw meat, but you couldn't be more wrong. I've aged raw beef in my fridge for 2 months, and I dry brine my turkey for 48 hours uncovered in the beer fridge every year.
I use dried garlic to be sure...and yes botulism is an issue!
@@adamm.6386 Hmm.. Every grocery store will have to give up selling meats, apparently.
Where do you buy those plastic containers you use for Sous Vide cooking that can withstand the heat? I've just been using a high pot but as I learn to cook more things I might need to use both at the same time lol
amazon or commercial cooking supply stores, brands like cambro, rubbermade and lipavi
Thank you kindly, Taylor!
I wanted to know the same. Except what brand he is using that doesn't have a giant lip on the side so the joule can clip on.
TOTALLY
What is the metal thing at the bottom of the water bath?
A Variera pot lid organiser from Ikea. It's a cheap and cheerful alternative to the pouch rack that comes with most sous vide water ovens. Not sure why he needed it on this cook though as it was redundant here.
Thank you!
Amazing....
Sub earned. :-)
Hey if I break down a turkey and make porchetta with the breast, what can I do with the legs and thighs?
omar chowdhury smoke them or roast them. I’m smoking them then tossing em in the deep fryer to crisp em up then hitting em with some dry rub
Kenji what you doing with a Joule? Haha
Wouldnt it still be raw at 140 farenheit?
Chen W no.
Pasteurization is a function of temperature and time. 140f for a minute and taken off the heat, dont eat it. 140f for 6 hours... safe to eat.
I actually like the video ..srsly ..but I'm sorry I don't think I will try anything of this method of preparing the rolled turkey ... It tooks lots of time
Anybody can tell what size turkey breast about?
After I sous vide a turkey breast roulade for 5 hours at 141.F (from 23-pound bird), I rested overnight to re-heat it today and this morning noticed a very "pink juice" that appears to be bloody. Should I amp the temperature and cook it longer? Please help! Thanks.
I did a turkey breast with bone in and cooked it at 145 for 2.5hr and it had a pink look but not bloody. Next I will take the bone out since it left a couple red spot where it touched certain parts of the bone, so no bone and no skin since I'll be wrapping mine in bacon and I will cook at 145 for 3 hours.
Niceee :3
I want to try this recipe with a whole deboned turkey. Has anyone tried that before?
Can we use herbed mayo instead??? 😂
my giblets are boiling
More of a roulade but oh well
Turketta
I helped my son make this and I’m sorry to say that we were disappointed. It may be the selection of herbs that were used. Also, we used a whole turkey and it was way too much work! We did a spatchcocked turkey last year that our whole family felt was much better than this recipe.
Sweet lord this looks amazing but who in their right mind has this much time for a meal that will be eaten in 10 minutes?
roast i t
porketa? wtf