A Better Way to Turkey

[@DiviAugusti]

Its time for me to watch this video 20 times in 3 days again.

[@seananthonybenoit]

Here I am, only 12 times this year for me, reference temp, so only 2 or 3 more and I'm good!

[@LearnByDoingGarage]

Same!

[@jasonmillington8911]

Followed the recipe to a tee yesterday and this was the best turkey I've ever made!! I've been deep-frying my turkey for years and thought that was great (I actually get requests to make it for family gatherings), but this is my new favourite! I did this as a test run for Christmas dinner, so didn't by a whole turkey but just an individual breast piece, and indiviual leg piece, but now I'm thinking that I'm just going to do that again, except get three breasts and two legs, which is great because you can now mix and match according to what your guests like to eat. I'm Canadian so we use the metric system, and that makes doing the 1.5% salt & sugar calculation a breeze by choosing grams on your scale - then just multiply by 0.015 to get your amount. I didn't pre-sear the leg just as a test, and it definitely wasn't as crispy as the breast, which I did pre-sear. Since I only had the two pieces I also didn't use the broiler, just pan seared them both at the beginning and before serving. This is also way less work than the brining and deep-frying method, plus the turkey actually had a better more natural turkey flavour than when I do my traditional 14 hour long brine, which often tasted watered down. I was worried about the temperatures and textures, but as with any recipe you should follow it directly first, and then make any changes accordingly, but ChefSteps definitely hit it on the head here - texture was perfect - just juicy awesomeness! Also just used sage during the cooking, and some thyme while searing at the end, and that was more than enough - I used to put tons of stuff in my brine, and the flavours were only just muted in the final product. My wife is a chef, and does most of the meals at home, but turkey has always been my thing, and she said this is the best tasting turkey she's ever had. Try it!

[@PeterGregg]

Did the turkey have a pink look to it? My family sees pink and immediately they start with the "it's not cooked enough" whining and some won't eat it :)

[@ahpadt]

@@PeterGregg It still has a pink tint in the end, but the meat is pink to start off with. It's fully pasturised this way so even if it's red it's totally safe to eat.

[@kkhorimoto]

I made this last night for all my friends and they LOVED it! Everyone said it was the juiciest, most moist turkey they've ever had. Thanks, Grant!

[@YoderJosh]

I made this turkey yesterday and finished/served today. This was the best T turkey I have ever done. Everything was awesome. People didn’t even fight over the legs because the breast was so good. The Demi glacé was great because I started making it yesterday after prepping the bird. Thank you so much for showing the trick on the sage leaves on the meat side.

[@tawer69]

OK I just made this. This it without a doubt the best turkey I have ever eaten. So simple to make yet so incredibly tasty. Thanks for the recipe guys!

[@MegamiShin]

I look at this video every year for Thanksgiving and Xmas. Thanks ChefSteps

[@MagusFyre]

Glad to see they're still making videos! Gonna try this method of cooking my turkey!

[@rhyuke]

I legitimately don't understand the sous vide hate

[@Takr13]

its not the sous-vide hate , its just the joule hate. Nearly every video on this channel feels like its a joule commercial rather than a cooking video .

[@icamastertube]

Why is it a joule commercial? The recipe is not restricting you to use their product and they don t even tell you to buy it. Yes, it is a bit of hinting to buy one, but not intrusive at all. If you want recipesc without sous vide theere are thousands of other good cooking channels (start from food tube).PS. You can even build yourself a simple sous vide machine.

[@Takr13]

This isnt my opinion , this is an outlook on the people commenting here. I for myself built a sous vide setup out of an old crock pot and a 2USD controller from China , and can do all the recepies that need sous vide using it. It's just that they are really pushing the joule , and I respect that , it's the result of years of passionate work and research.

[@Takr13]

This isnt my opinion , this isnt outlook on people commenting here. I for myself built a sous vide setup out of an old crock pot and a 2USD controller from China , and can do all the recepies that need sous vide using it. It's just that they are really pushing the joule , and I respect that , it's the result of years of passionate work and research.

[@brwi1]

Tareq Kirresh just curious, what kind of controller and where can I get one?

[@reenaphilips2191]

I MET YOU TWO WEEKS AGO AT PIKES AND I AM STILL STAR STRUCK. So happy you are still making videos. I was too taken aback when I saw you but Ive watched every single video on this channel.

[@noracharles80]

I own two Joules and one Anova. My first Joule was a gift from my kids. I bought a second one so I could prepare more than one food item at a time. I bought the Anova as a backup so I would be able to sous vide if my internet/blue tooth wasn’t working. I sous vide a couple of times a week and yes, sometime I have all three going at once. There is less mess and clean up, and it’s a never fail system. I start it and walk away. How did I cook before the Joule was invented? My results were not as delicious and now I have fewer leftovers because the food is so delicious that everyone wants seconds. There isn’t a video made by Chefsteps that I haven’t enjoyed. It doesn’t bother me that some may consider it a small infomercial, it’s an entertaining cooking class for me. I am more interested in the sous vide recipes they make than any of their other videos. Keep them coming, Chefsteps!

[@Brewmanbru]

I've been doing this every year for the past 3 yrs and it's amazing.

[@BRoche42]

What's the salt / sugar mixture that you use?

[@charleshanson9467]

Irony: I preordered a Joule in August and I'm beginning to doubt I'll get it before Thanksgiving.

[@vetacoth]

I was thinking about buying one but if their wait times are that bad then I'm glad I didn't get one. Sorry about that wait though dude!

[@DevonRegan]

Charles Hanson I ordered January and got it yesterday

[@TheGooglySmoog]

I was so close to buying one and I am really glad I didn't. Other brands are dropping their prices and already on the market.

[@dave8152]

same

[@Greesonmonkey44]

ditto :/

[@buckrogers7498]

I did this last year and it was absolutely amazing. You don't get the big display of a turkey to carve at a table, but instead you have it precut and arraigned beautifully on a platter. No waiting for it to be carved at the table, no hassle of carving at the table. Also since it's sous vide it gives a lot of flexibility when it comes to finishing it. Those family members who are chronically late? Never again will they cause your turkey to be dried and over cooked. Did it last year, will do it again this year. I even copied the procedure to do Christmas goose (except I did the legs/thighs/wings confit).

[@Home_YouTube_Channel]

How was the texture cooking it at 130F is it off putting or pink?

[@Beati3]

You took me from turkey zero to turkey hero. Thank you very much! I followed your directions to the letter - apart from adding the wings in with the legs because I have a family that lervs chewing bones. Sooo tender. Sooo juicy. I wasn't sure I could do it, but you made it easy. You're an absolute ⭐. Thank you again!

[@unlisted773]

Just tried this for Christmas dinner, and please know that it was AWESOME!!! Seriously, this is the best tasting, most tender and juicy turkey we've ever had! You could literally cut the white meat with a fork. We did not experience the "rubbery" texture another poster reported - something must have gone wrong there. We added our own herbs to taste and cooked the split 12/12 hrs. Will never cook turkey another way!

[@michaelc7631]

Made this using a 3lb Wegmans turkey breast for a small scale Thanksgiving. Followed recipe to the letter and it turned out the best turkey breast I've ever eaten. ** Note for those just starting in Sous Vide that a 131 bathed breast will have almost the chew of a med-rare steak. Perfectly tasty, but not the texture you're probably used to in poultry. Next time I'll bump it up to 140 (i do chicken breasts at 152) to bring the bite closer to what I'm used to. 100% will be doing this again. Thank you, ChefSteps, for being great.

[@Tuxedosam.]

How did the turkey breast at a higher temp turn out?

[@michaelc7631]

@@Tuxedosam. Thank you for asking. I've landed on 136F for 18-24hours. Hands down the best balance of texture and tenderness in my opinion. FWIW- we enjoy it 6-7 times a year due to how good it is and how simple. No need for a holiday to eat well.

[@Tuxedosam.]

@@michaelc7631 I was looking for a farm around me that sells turkey year round for a good price too. If you can get a good price it is more economical than chicken. Even better if you actually cook it well and don't dry it out lol. Thanks for replying!

[@Mark.Daspit]

This will be my 5th Thanksgiving and 9th Turkey! Yes... we have done 2 turkeys most years!

[@brunoburlamaqui]

I went all over youtube to find a video teaching me how to cook a turkey. thank you man!

[@boboscurse4130]

Honestly the best turkey I've ever made. Started the legs at 10am Wednesday. Added breasts at 10pm Wednesday. Took everything out at 2:30pm Thursday. Finished in a 450 F oven. Moist, flavorful. Amazing. I did 155 and 136 for temps.

[@daveshinn7008]

So you had the legs in for 12 hours at 155 and then turn the heat down to 130 when you added the breast, but kept the legs in? All then Till 2:30 to the next day?

[@boboscurse4130]

@@daveshinn7008 Exactly. This is the only way I cook turkey now. It's perfect and stress-free.

[@qianqianxing3167]

It has been 2.5 years. Finally got my Joule (in Sweden). First thing: cook some turkey!

[@ahpadt]

This recipe is tremendous. I've used it for every Xmas since. Highly recommended.

[@MichaelMassimino]

Way way way way way better than cooking the whole bird at once. Brilliant!

[@JasonFoxLCB]

This will be our fourth year using our Joule to prepare a turkey breast for our family. It's just so easy and so dang good. Although I wouldn't mind tossing in a rib eye, too. Hmmm.

[@forevereveru]

Every time I watch this video it makes me truly happy! 😃

[@lewisthompson1172]

@chefsteps anyone ever told grant he should star in the live action adaptation of bobs burgers as Bob belcher? Anyway glad to see you guys uploading videos. Love the sousvide method for turkey. As a chef we do it all the time. Better result and better control. Can't wait for a uk version of joule!

[@ctp10599]

I CANT STOP LOOKING AT IT I love this freaking channel

[@8BitLife69]

Pretty awesome. Would be cool if the Joule I bought in August under the pretense I'd get it in OCTOBER was actually real. Cause...well...here it is November, the date has been pushed back once, and to be honest, I have absolutely ZERO faith I'll be getting this before X-mas.

[@amtank]

8BitLife Truth

[@dcast777]

Ya I'm pretty disappointed in the Joule as well. I'm just going to buy an Anova.

[@amtank]

I wouldn't go that far

[@damskippy25]

Try confirming your shipping address. after i did that i got a email a week later saying its shipped and i should get it this Tuesday.

[@amtank]

damskippy25 I did yesterday

[@uncleclo]

Glad to see you guys back in my subscription box! I do wish you favored frequent, evenly spaced content over widespread bursts of multiple videos at once :/

[@cameronisaacs2221]

I got myself one and I can't wait to receive it. Can't wait to get busy as soon as it gets in!!!

[@jenij6241]

Amazing! This is exactly what I was searching for!

[@mysingingbelly]

Yay! You are back!

[@socketman]

I missed your videos on this channel. Thanks, love Chefsteps

[@LSHIronMan]

My joule just arrived I can finally do this recipe thankyou guys for getting it here before thanksGiving !!!!

[@andalusgibran618]

the best channel on the Planet.....the best!!!!

[@FilipPoon]

this is really inspirational and it looks so yummy! oh and this video made me so hungry! I just wont to dive in there!!

[@chrispark5218]

I thought this channel was dead.

[@leithdaboss6640]

Chris Park it was only two months...

[@chrispark5218]

It was a lifetime to me.

[@pkeod]

It's the Cooking with Joule Channel now

[@cameronknowles1809]

pkeod yep

[@salteh22]

It is now lol

[@eytorjovins]

So happy to have chefSteps back !! ...Even though it is a Joule ad.

[@sorravitpong3656]

Wow!!!!!!!! you come back!!!!!!!

[@doomoncharlie]

I grew up with dry turkey breast. :(

[@jasonkongabel6198]

Is there a video for the gravy?

[@karstenvonfjellheim5321]

Ah, you guys are finally back ;)

[@boboscurse4130]

I'm going to try this but I'm concerned about the temperatures. 130F?

[@bostonbesteats364]

FWIW, Sous Vide Everything also just posted a sous vide turkey video and they used 131°F. People seem to like the temp kzbin.info/www/bejne/mHOViIWfg9B1rpo

[@bostonbesteats364]

Here's a quote from their website for this recipe: "Does it really take 24 hours to cook turkey legs? And 12 to cook the breasts? No, sir. You can have the legs cooked in seven hours if you raise the temp to 167 °F / 75 °C. Turkey breasts cooked at 131 °F / 55 °C will be ready to eat after eight hours, so if you are short on time, just cook them for that long and they will still be super delicious. The thing is that when you cook them for far longer than that, they become more tender and packed with flavor."

[@michaelc7631]

130 was too rubbery for my taste. I've experimented with several temps over the last year and landed on 136 for ~24hours on turkey breast.

[@boboscurse4130]

I'm glad I decided not to do this experiment for Thanksgiving.

[@michaelc7631]

You can do it! It really is the easiest method I've found for cooking the perfect turkey. My family and I now eat Turkey breasts about once a month or so vs. previously only having it on holidays. I go with 136 for the white meat and 155 for dark, both for about 24 hrs, and to me, those temps yield the closest meat texture/bite that I'm used to eating via traditional baking. Do yourself a favor, if you have one of their machines or not, download the Joule app and use their 'visual doneness' videos to help you see how the meats will turn out. Helped me immensely. (I have the Anova, not the Joule, but their app is handy)

[@kamranfarooqui7619]

Awesome video thank you. I learn't a lot from this. Also, Could please tell me what camera and lighting were used to film this video please? Thank you.

[@GetBackinBlack03]

What's the best way to dry the skin (after sous-vide) so that you can sear it in a pan without splattering? Will a 3-5 min sear reheat pre-cooked and cooled-down turkey enough?

[@thirstinghowell954]

GetBackinBlack03 dry it with paper towel

[@GetBackinBlack03]

That's not enough - the skin is saturated after sous-vide and retains more moisture than a towel can wick away.

[@DavidSkis]

dry it with a second paper towel then.

[@isabelleesther8557]

CHEF STEPS IS BACK

[@dannyrie1]

salt and sugar ratio? how much in the bag?

[@sandysquarepants83]

Man it was so good. thanks!

[@newmancl0]

@ChefSteps What about Brining? Alton Brown (my personal hero :) says to brine the turkey. I did this last year and it was leaps and bounds better than years prior. Can/should I brine before I sous vide?

[@newmancl0]

Bought my turkey frozen. I used Alton Brown's Brine recipe. Boiled water with salt, sugar, lots of herbs. Then chilled it down with more water and ice. Once it was cold, I put my turkey in a 5 gallon bucket and poured in the brine. Let it thaw in the brine for 3 days (flipped the turkey once and kept a heavy pan on top of it to keep it submerged). Seriously, the best turkey i've ever had.

[@amandacaliva4477]

It made my mouth watery

[@Bobadrift]

Glad I have my Joule. Now to put it to use.

[@belindakho]

Can't wait to make turkey this way this year!

[@endor_ewoks_fc]

It's incredible, I've made it this way for the past 3 years and everybody loves it. Everything else is so dry in comparison.

[@chefmike9945]

This was very sage of you. I just want to gobble this recipe. This video is as much a gem as a joule. Blessings ChefMike

[@Thejugglingbum]

Man hope my joule arrives before thanksgiving! I ordered back in May

[@benhenryart]

LOVE my Joule, and would LOVE to see more sous vide recipes!

[@chronicmango]

I remember the days when there were videos that didn't assume everyone has an immersion circulator. Good times.

[@ccapwell]

I remember the days when people didn't whine about stuff they didn't need to watch. But here we are, both disappointed about the present.

[@The123jonas456]

ohhh yeeaah baby!!!! finaly you guys are back, thought you were gone bankrupt or something

[@crknipe]

Would a chafing dish with water overcook these pieces? I would like to cook a bunch of pieces and keep warm for a buffet.

[@tangentcarrot]

Hey @ChefSteps. How come you decided not to brown the bones for the broth?

[@fernandodimarco1919]

I'm getting a joule immersion circulator from you guys What's the difference between the stainless steel vs all white ?

[@leithdaboss6640]

I ordered joule October 4th do you think I will get it before thanksgiving?

[@andalusgibran618]

Amazing, you are the best!!! please more videos.

[@ctk4949]

Too bad my Joule, which I ordered back on Aug 9th!! Won't be here before Thanksgiving!! Good Job!!

[@Noctis520]

Does it make any difference if you sear it before sous vide? I usually sear it after the meat is cooked.

[@zimvideoz]

What's the salt sugar ratio?

[@boboscurse4130]

Same question

[@itshazel5193]

I want to make this but joule doesn't ship internationally yet :')

[@shiba1856]

there are other ways to cook sous-vide

[@georgebrooks-gabriel3295]

get an anova! They're having a sale at the moment!

[@novepe]

Well, joule is not shipping anywhere.

[@thesturgon]

Would it be worth it to brine the turkey before sous vide cooking?

[@Nercion]

Remember when this channel had videos that weren't just Joule commercials?

[@SimonPhungChannel]

And?

[@Nercion]

I got nothing against the Joule, it looks like a cool product but I don't have one and I don't plan on getting one, which kinda sucks when every video to come out from ChefSteps is another recipe that uses it.

[@SimonPhungChannel]

They specialize in Sous Vide cooking method since the day before they started this channel. It's mostly expected depend on the recipes. No. Not every video. You can't sous vide a pizza.

[@Nercion]

I don't disagree with any of that, and I have nothing against sous vide, its just since they have released Joule I (and I think many others) feel that we get a disproportionate amount of sous vide videos.

[@SimonPhungChannel]

Well, they're not gonna change the way of their cooking. If the recipe can include sous vide, they'll do it. Joule is their only own product so far. They have been sponsored by other sous vide equipment company before they come up with Joule. Nothing has really changed to be honest. If you do feel that, then this channel is not for you.

[@EyeMakeupEverything]

Cool video! What oven do you have please??

[@rawr42]

I ordered a long time ago. When's my joule going to ship chefsteps!!

[@hadynsr]

Received it ?

[@Jk-cx7ko]

Received it?

[@arrangearrange]

This is pretty much exactly right. Notice he does not put butter in the bags - I think that is correct. Two thoughts. I think you can cook them for less time? - But 12+12 seems to be the prevailing opinion. Also, I don’t think the initial sear is necessary?

[@greeniegreens7737]

I haven't watched the video yet, but if it's a sous vide video I'm voting for trump

[@greeniegreens7737]

Goddamnit

[@hypnolobster]

They posted a 4 minute long video on butchering the turkey 45 minutes ago.

[@miniwini5901]

Oops didn't check I guess i didn't see in my subs feed

[@DaveAp7]

Trump won 'cause they wouldn't shut up about sous vide X'D

[@johnbonds2003]

Tried this and it worked. Never going to bake a whole turkey ever again.

[@benzjamin13]

I'm waiting for them to figure out a way to sous vide Ice

[@TwileD]

They have a video on that.

[@namphuong286]

really?

[@tdylan]

Based on some of the comments of this video, I'm waiting for them to figure out how to deliver the sous vide devices that people ordered. Period.

[@Pee-Pad]

benzjamin13 When you have a hammer, sometimes everything becomes a nail.

[@kevinnielsen6257]

Can I French the Turkey Legs before putting it in the Joule?

[@samsta06]

Can you show how to sous vide a whole chicken? My Joule is coming to me soon soo excited!

[@bmartin2949]

samsta06 www.chefsteps.com/activities/whole-poached-chicken

[@edennista123]

I am a bit confused xp. How can you cook a bird at 130 f. And 150f ? What am I missing? The searing process bringing it up?

[@lylletza]

ChefButterz you cook the legs first.. then drop the heat and add the breast. Look at position 2:56

[@Beati3]

I've been watching this video over and over for years, and I'm just going to try this out this year for Christmas lunch. What happens to the wings?!! Do I put them in a bag and cook the same as the legs? I'm a little worried as my Joule - US version with Oz 240 power - sometimes cuts out with higher temps. I have a bad track record with turkey. It never works out for me, but I'm going to trust the process and follow your recipe to the letter ... but what about the wings? ❤❤❤

[@Quatsch83]

The wings go in the stock pot....though you could probably cook them with the legs if you want

[@M.Wouthuyzen]

when are you guy's gonna be able to send overseas ?

[@noviceprepper5397]

thank you, great idea

[@zennloo7343]

I would certainly love to attempt it if you would ship me the Joule I paid for before Thanksgiving gets here or maybe how about even Christmas dinner at this point

[@MrWizard65]

Zenn Lutinsky ouch. it's pretty screwed up they are making advertisements for the Joule and haven't even shipped them.

[@FogleMD]

Zenn Lutinsky I pre-ordered mine in January, and it came in on Monday. it's great!

[@tdylan]

+Matthew Fogle So you received it nearly 10 months later? +Zenn Lutinsky, look forward to using Joule...next Thanksgiving.

[@FogleMD]

tdylan We all knew we were pre-ordering a product that hadn't even been created yet, so I'm happy to get it in under a year. A friend pre-ordered the Nomiku WiFi that was supposed to be out in April, and he's still waiting. I've had Kickstarters that took over 2 years, so I'm happy with it. It now has a 4-6 week delivery time.

[@AsianNooob]

Just wondering if it works for a larger turkey? Mine is about 20 lbs before I butchered it. I am worried about it cooking all the way through since it is bigger

[@Tuxedosam.]

It is cooking for 12-24 hours does not matter how big they are it will be pasteurized

[@andrewfelixferdaus8767]

just wondering, but won't the sugar content make the skin burns during post searing?

[@Tuxedosam.]

Im guessing thats what the pre sear is for. It reduces the time to get good coloring and the risk of burning decreases

[@seemajoijode1998]

What is joule and how it works ??

[@DavidCruickshank]

Joule is here to stay, If you no longer enjoy Chef-Steps then please just leave. Moaning in the comments is not going to do anything but waste your time.

[@postabalone3394]

That looks amazing omg

[@thomascooney2937]

I thought the safe temperature for cooking was over 145F. If you cook it at 130F won't harmful bacteria be able to flourish?

[@slippinjenny7410]

Thomas Cooney Theamount of bacteria is a fubction of both time abd temp.Cookingata low temp fora long time is as safe as cooking at a hogh temp for a short time

[@alexanderbaker4083]

+Shitboy I can't argue with your name, it's an absolute masterpiece. 🙌🏻

[@mohamadrayan]

Shitboy your keyboard's space key doesn't work always

[@blaflaggin]

Is joule going to be available again before thanksgiving?

[@blaflaggin]

Or better yet, shipping outside the US?

[@RealPortgasDAce]

Yay.. Sous Vide Steps is back..

[@racheltrue8]

Where did you buy the turkey? I've been looking to make one before Thanksgiving!!!

[@shahidyt]

Great idea to do the legs first at the higher temperature and then keep them warm with the turkey breast

[@datpip]

Do I need to change the temp or duration of the bath for a 24lb bird?

[@datpip]

Answer: no.

[@mattias4385]

ohhh, commented video! Long time no see!

[@freshjoos3368]

How do I cook all the meat simultaneously, while on 2 different temperatures, with only 1 joule?

[@PagesFlyingCircus]

Cook the dark meat first, then leave it in the bath and cool the bath to 130 and continue with white meat.

[@daveshinn7008]

So if I was going to do both turkey legs and turkey breast. I should do the turkey legs for 12 hours at 150 and then throw in the breast along with the legs at 130 for another 12 hours?

[@jrkastl]

So, I ordered mine 3 months ago...any chance it gets here before 2017?

[@brandi3861]

Would anyone recommend dry brining the butchered turkey in the fridge for 24 hours before sous vide? Or do you think it will be too salty?

[@Mensahlv]

If you’re doing the chef steps recipe for turkey, no need to. If you dry brine it the day before on your own recipe it should be just fine. People dry brine turkeys all the time with traditional cooking

[@AG-pu6bk]

I brine my bird for up to three days before sous vide

[@jerrilynernsting903]

I. Like a good good turkey for thankgiving

[@toastyreviewer6889]

Do you have to do this for 24 hours? Will it reach internal temp before hand? I was going to place the thighs in tonight around 8PM and then add breasts tomorrow around 12PM, then serve around 7:30PM.

[@edwnx0]

4:36

[@nancy_elle]

this looks absolutely divine. thank you, bird nerd grant crilly. :D

[@rangel9422]

chef steps has become the Joule Commercial Channel, not actually a cooking channel anymore.