I did 144F for 2.75 hrs. Came out pretty decent flavor and moist . I cut it sort of carving board sandwich style and will freeze it in a few portions for sandwiches. Did not sear because I was freezing it for sandwiches.
by RiGuy224
6 Comments
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FlatWelcome4998
It’s so good for sandwiches and so much better than paying $10 lbs! I pickle brine mine, really good!
Gulf_Coast_21
Is 144F considered safe for turkey? I always thought it needed to be 157F or higher? Interested in trying this…
LargeFarvah
Made it to 1st base with a Turkey?
Worried-Plastic-7473
That looks great
PierreDucot
I do this too, but I glue two inverted breasts together with Moo Gloo, wrap in plastic wrap so it makes a cylinder and SV in a big vacuum bag. I cook it, chill in the bag overnight, and smoke it for a couple of hours the next day.
I used Kenji’s chart too, and 145 seems perfect if you are eating it today. I actually find 150-155 to be better if I am slicing and freezing. At 145, after thawing, the turkey slices are really wet.
6 Comments
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It’s so good for sandwiches and so much better than paying $10 lbs! I pickle brine mine, really good!
Is 144F considered safe for turkey? I always thought it needed to be 157F or higher? Interested in trying this…
Made it to 1st base with a Turkey?
That looks great
I do this too, but I glue two inverted breasts together with Moo Gloo, wrap in plastic wrap so it makes a cylinder and SV in a big vacuum bag. I cook it, chill in the bag overnight, and smoke it for a couple of hours the next day.
I used Kenji’s chart too, and 145 seems perfect if you are eating it today. I actually find 150-155 to be better if I am slicing and freezing. At 145, after thawing, the turkey slices are really wet.