This was my second year of sous vide turkey. I butchered the bird and cooked the dark meat for 24 hours at 150 and the white meat for 12 hours at 130. This turkey was the juiciest and best I’ve ever had. I really think it makes a difference getting fresh vs frozen turkey. I have it a quick sear in the cast iron because a) I had a lot of other things going on on Thanksgiving day b) I’m just used to it from cooking steaks.
All in all, this was the best turkey I’ve made, and like the other poster, this was still juicy and delicious as a leftover dinner tonight a few days later.
by lowcarbgenius
1 Comment
I’m glad point b is there. I would do the same thing lol. Did you throw in the butter, thyme, rosemary and other accoutrements in the bag?