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!

sous vide grilled turkey

Meathead’s Sous Vide & Grilled Turkey

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November 9, 2016

  • Prep: 20 mins
  • Cook: 12 hrs
  • Yields: One perfectly cooked turkey
sous vide grilled turkey

Ingredients

1 whole fresh turkey

1/4 cup kosher salt

1/4 cup sugar

Wood smoking pellets

Directions

1Place 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.

2Season the turkey parts well with the salt and sugar and place into ziplock bags removing as much air as possible.

3With 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.

4Remove the meat from the bag and add the liquid left behind to your gravy.

5Preheat your grill to high. Sprinkle wood pellets into the valleys of your GrillGrates.

6Place 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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