I’ve done a sous vide turkey for about 5 years but I did a 48hour brine of buttermilk and “Potato Slayer” seasoning and it was like sour cream and onion turkey. 150 for 12 hours for dark meat then added in white for 12 hours at 130. Worst part is there were no leftovers 😢
by AssumeImFarting
2 Comments
I’m curious why you went for a long cook on poultry. Can you elaborate a bit on what your thinking was there?
Edit: 131 not 130. Also pan seared to finish.