Meathead’s Sous Vide Grilled Turkey
Our newest turkey recipe comes from none other than Meathead. He along with the folks from Chef Steps took the deconstructed method to another level by using the new Joule Sous Vide cooker. This process followed by a hot and fast smoky sear delivers the moistest most succulent turkey you will ever eat. We guarantee it!
Servings 12
- Amount Per Serving
- Calories 366
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 8g40%
- Trans Fat 0g
- Cholesterol 117mg39%
- Sodium 1720mg72%
- Potassium 0mg
- Total Carbohydrate 4g2%
- Dietary Fiber 0g
- Sugars 4g
- Protein 27g54%
- Vitamin A 0%
- Vitamin C 0%
- Calcium 0%
- Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Directions
Place turkey on cutting board. Using a sharp knife remove the leg quarters keeping them whole. Next remove the wings and finally remove the breasts. Use the carcass and wings to your Thanksgiving gravy.
Season the turkey parts well with the salt and sugar and place into ziplock bags removing as much air as possible.
With your sous vide cooker in enough water to cover the bags set it to 150F. Place the bag with the leg quarters into the water and cook for 12 hours. After 12 hours turn the temp down to 130F and add the bag with the breasts. Cook for an additional 12 hours.
Remove the meat from the bag and add the liquid left behind to your gravy.
Preheat your grill to high. Sprinkle wood pellets into the valleys of your GrillGrates.
Place turkey on hot smoking grill and close lid. After a minute or so rotate the turkey 90 degree to get some nice sear marks. Close the lid again and cook for a few more minutes. Flip the turkey over and continue to cook until the turkey has a nice amber color and you got the sear marks you desire.
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