The Story of a Perfect Turkey Starts with CVap

There are so many sensory delights to appreciate in a properly roasted turkey. The skin should have a consistent golden brown hue and a crisp texture that is audible when met with a knife (or a pair of fingers trying to filch a tidbit before it goes to the table). The breast meat should be tender and juicy while the dark meat should be succulent and toothsome. The aroma should be rich and intoxicating, filling the kitchen with a scent that is tangible and evokes memories of Thanksgiving or holiday feasts.

Brining is an option many cooks exercise though we don’t do it every time we roast a turkey. When we do, a couple of our favorite concoctions include salt + sugar + paprika + granulated garlic + granulated onion + peppercorns + water or salt + sugar + aromatics (onion, carrot, celery) + thyme + rosemary + Italian parsley + bay leaves + water. The benefit of brining a turkey is to impart additional flavor to the bird and to add moisture. Of course, if the turkey is cooked correctly, brining is unnecessary! In the tests we did for this post, the birds were not brined. Nor were they stuffed. While stuffing a turkey may be a tried and true part of cooking a Thanksgiving feast for many, we discourage the practice. In order to get the stuffing inside the bird to a safe endpoint temperature, you risk sacrificing the moistness of the white meat by overcooking it.

In one test, we roasted a 10 lb. turkey in a CVap Cook and Hold Oven (CAC) with the Food Temperature set at 190°F, Browning Level at 8, and we cooked it for three hours with Constant Cook ON.

In another test we cooked a bird in a CAC at 180°F with a Browning level of 6 for five hours with Constant Cook ON. As you can see, this test yielded skin that was not as brown or quite as crisp as the other test.

Als Turkey

An alternative suggestion might be to cook a turkey at 175 + 0 to end point doneness and then either flash fry or flash roast it to brown and crisp up the skin. Using this method will yield extremely tender and juicy meat.

Turkey in CVap

No matter which of these methods you use, the moral to this story is that a perfectly cooked turkey is something to be very thankful for!

Burger Season is Upon Us. Prepare to Gobble!

Memorial Day is upon us. It’s a time to reflect on the sacrifices of our men and women in uniform. It’s also the official start of the summer season. Think summer foods, and the first thing that comes to mind is burgers. Here’s a delicious twist on burgers – made better with CVap (of course).

Not only does Memorial Day begin summer, it also immediately precedes June – a.k.a. National Turkey Lovers’ Month. So what does that mean? That’s right – turkey burgers! But not just any turkey burgers – these burgers started with CVap Staging.

First a question: do any of you get frustrated when someone describes turkey burgers as being dry, flavorless, or dull? With the abundance of techniques we have at our disposal, and the enormous variety of flavor combinations to choose from, there’s just no excuse for it! And of course we love turkey as a starring protein because it is a lean, versatile option.

For this post, we experimented with two different approaches, though our base mixture was the same for both. We combined ½ lb. of ground turkey with two beaten eggs, ¼ cup of Bourbon Barrel Soy Sauce, ½ of an onion (minced), One minced garlic clove, and one cup of Panko bread crumbs. Once the mixture was gently combined, we formed 3-ounce patties and put some on a parchment-lined half-size sheet pan.

turkey burger ingredients - mise en place
Eggs, minced garlic and onion, Panko, and soy sauce.

 

ground turkey raw
Ground turkey. Gently knead other ingredients into meat.

 

 

 

 

 

 

 

 

 

 

 

 

 

patties on tray
Ground turkey mixture formed into 3-oz. patties. Half were placed on parchment-lined tray.

 

smoke into bag
The other half of the patties were vacuum-sealed with a little added smoke.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We took the other half, placed them in pouches for vacuum-sealing, and then added a little smoke for an extra dimension of flavor. It was just enough to give the burgers a subtle smokiness without it being overwhelming.

All of the patties then went into a CVap Cook/Hold Oven with Constant Cook ON, a Food Temperature (Doneness) setting of 145°F and a Food Texture (Browning) setting of 0, for 30 minutes.

 

 

 

To finish the patties, we pan seared them for texture and brought them to a finished temperature of 150° to 155°F (though tossing them on a grill for quick finish would work equally well). CVap Staging and then finishing in this manner yielded extremely well-textured, moist, and flavorful burgers.

The patties that were vacuum-sealed wound up being the perfect size and shape for the toasted ciabatta rolls we were using. We dressed those simply, with fresh torn cilantro and a chipotle salsa (fresh pico mixed with pureed chipotle peppers) that complimented the slight hint of smoke in the patty.

Pouched patties, seared on a grill
Pouched turkey patty, finished by searing on grill.
Turkey burgers with fresh torn cilantro and chipotle salsa.
Patties CVapped in a pouch fit perfectly on ciabatta buns.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After pan-searing the more traditional patties, we treated a ciabatta bun to Sriracha mayonnaise on one side and an explosively delicious mixture of pureed onion, Bourbon Barrel Soy Sauce, and minced ginger and garlic on the other side. We finished it off with a mixture of tender baby lettuce and torn, fresh cilantro.

asian dressed turkey burger
Asian-influenced traditional patty with Sriracha mayo, onion, soy sauce, minced ginger and garlic, baby lettuce and torn cilantro.
Asian-styled turkey burger
Traditional patty dressed with Asian flavors. Note the even doneness – a hallmark of CVap cooking.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

While the first, Latin-inspired burger was extremely tasty, the Asian-influenced burger was off-the-charts delicious. We can’t wait to make it again!

So what exactly is CVap Staging? Using this process, food is brought to the exact internal temperature desired and then held there – without overcooking or drying out – until it is time to finish and serve the dish. This means that the final flavor-enhancing and texturing touches can be made just moments before the food is served. Imagine how much faster you could push plates out of a kitchen!

For more information about the complete line of CVap products, please visit our website at winstonfoodservice.com .