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karavasis
Ok well after years of Thursday madness decided what the heck and trying my hand at sous vide turkey breast. Had the butcher do his thing and break her down for me. Got skin laid out in freezer to crisp up Thursday(please tell that will work out). The breast bone will be roasted to make some stock. Turkey spent last night dry brining and today slathered a little compound butter with a little bacon grease on it. Maple peppered bacon slice sandwich between before tying her up and dropping her in 145 degree bath. Off to the store to grab a 5lbs bag of ice to ensure proper chilling.
-flybutter-
Mines taking a bath today too!
Important-Air-6350
I do 145 at 2.5 hrs for turkey breast. Turns out perfect
Cantseetheline_Russ
131° for 12 hours.
Automatic-Watch-5591
131 for 12hr comes out so good!
Automatic-Watch-5591
Grill over charcoal would add great flavor, or just pan sear it
8 Comments
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If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
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Ok well after years of Thursday madness decided what the heck and trying my hand at sous vide turkey breast. Had the butcher do his thing and break her down for me. Got skin laid out in freezer to crisp up Thursday(please tell that will work out). The breast bone will be roasted to make some stock. Turkey spent last night dry brining and today slathered a little compound butter with a little bacon grease on it. Maple peppered bacon slice sandwich between before tying her up and dropping her in 145 degree bath. Off to the store to grab a 5lbs bag of ice to ensure proper chilling.
Mines taking a bath today too!
I do 145 at 2.5 hrs for turkey breast. Turns out perfect
131° for 12 hours.
131 for 12hr comes out so good!
Grill over charcoal would add great flavor, or just pan sear it
Why do you need luck for sous vide cooking?