Sous Vide for Turkey day with multiple proteins, should I cook, freeze, reheat?

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redeemed763's picture
redeemed763
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Joined: 2015-01-27 06:27
Sous Vide for Turkey day with multiple proteins, should I cook, freeze, reheat?

We are doing turkey and prime rib for thanksgiving, I am trying to decide the best way to minimize my work load since there will be 40 people and a lot of dishes so less to manage is way better. I want to do the prime rib at 132F and the white meat at 142F and the dark meat at 155F, would it be better to make the meat ahead of time sous vide and then freeze (or refrigerate) and then reheat at 120F or perhaps do the white meat and prime rib together at 137F and the dark meat in the oven?

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jacob burton
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Joined: 2015-05-25 20:37

Sorry I'm just now seeing this, how'd it turn out?

In this situation, my approach is to make all the meat ahead and then retherm at the lowest finished temperature of the meat, in your case, 132F. You could also bring the legs back in the oven since they're more forgiving than the other 2 proteins.

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