Sous Vide Whole Turkey with Buttermilk Brine

(5)

Stacy Talamini Elenbaas

South Lyon, MI

A food scientist & Registered Dietitian

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This recipe uses a buttermilk brine for tenderness and mango for flavor, acidity and brightness. The herbs enhance the mango flavors and mimic the flavors of mango chutney, making great for Thanksgiving or Fall celebrations
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Ingredients for 10

  • Brine Ingredients: 6 C water 2 tablespoons kosher salt ½ cup honey 1 C mango purée 3-1/2 quarts buttermilk 1 tablespoon whole allspice 1 tablespoon whole peppercorns 2 cinnamon sticks 5 pieces dried, sugared ginger

Directions

  • Step 1

    Direction Heat all the ingredients, EXCEPT the buttermilk, together to a boil. Simmer for 30 minutes. Allow to cool to room temperature. Add buttermilk. Place turkey in brining bag or vessel and pour in brine. Make sure turkey is covered with brine and seal bag or vessel Allow turkey to brine up to 3 days. Add 2 cups turkey stock and cook at 155 degrees for 24 hours. Take Turkey out. Dry it off with bath towel, very well & carefully so as not to tear the skin. Stuff is with an onion, mango, cinnamon stick, sage & oregano. Place into sealable bag, with stock. Remove sir and place it in sous vide vessel. Fill sous vide vessels with water. Weight Turkey down so its submerged and attached sous vide equipments. Make certain the water can move around the whole turkey.

    • Finishing Steps

    • Step 0

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150 F / 65.6 C Recipe Temp
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