Souse vide again

Got a request for a Turkey breast after Easter. I have it brined an seasoned ,rolled up and bagged so that's all good. Temps? My cheat sheet says 175 for 10 hours for turkey leg.... Seems a bit high. Suggestions very welcome.

 

Ok did some more looking around and dialed it Back to 144. But how long..?

 

Jim
Of course I am no help, (It's my M.O.) but I am watching your sous vide projects with great interest. did you initially plan on building your own and then get a killer deal on the one seen in your pics?

 

Jim -

With a turkey breast, you don't have the fat and connective tissue of a tough cut of meat, so the time can be much shorter. I like your temp, but would go only 3 - 4 hours.

 

Saw the title and thought you were making head cheese!

 

Indeed I did Mike, almost the same as DIY.

Thanks Neal.

 

That is not unimaginable.

 

Let me shoot an email to Popeyes. That's where I get all my chicken from

 

Thank you for all of the pms!

 

That looks great Jim.

what was the post sous vide treatment?

I think I'm going to build one of those controllers for the crockpot.