Michael Voltaggio's Sous Vide Turkey

In this recipe by Chef Michael Voltaggio, turkey pieces are first cooked using the sous vide method. Then the fully cooked breasts and drumsticks are deep-fried, and the thighs quickly seared, just before serving. The turkey can be cooked in the sous vide circulator for up to four days in advance; refrigerate in the vacuum-sealable bags.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Michael Voltaggio's Sous Vide Turkey
Review 1 for Michael Voltaggio's Sous Vide Turkey
4 out of 5
4 out of 5
Pericowest
,Bellingham
,Wa
December 1, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Good but not great
December 1, 2013
The breast was perfect with very good flavor, the dark meat a bit chewy and bland. I have prepared turkey many times sous vide and would consider this method above average for the breast.
Although there are many steps over several days this is very easy and straight forward.Not an advanced technique for an experienced home cook.
Pros: Yield, Easy, Healthy, Appearance
Cons: Lengthy, the dark meat was a bit tough
Review 2 for Michael Voltaggio's Sous Vide Turkey
5 out of 5
5 out of 5
HaiC
,Portland
,Or
January 14, 2013
Ability level:Advanced
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Don't think i can eat turkey any other way
January 14, 2013
This recipe is outstanding. Prepare ahead, then just heat and fry the day of.
The meat is juicy (white and dark meat) and flavorful.
Pros: Appearance, Will Make Again