Brine for 12 hours
2 gallons water
1 cup canning salt
1/3 cup brown sugar
1/4 cup Worcestershire sauce
3 tablespoons minced garlic
1 tablespoon ground black pepper
1/4 cup of Liquid Smoke
Sous Vide
152F for about 4 hours, until the leg and breast temps are above 145
Then
Apply butter to the skin and bake at 500 for 30 minutes
by UnBrewsual
6 Comments
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lol the leg is going to be at 152 within an hour what are you talking about?
This is isn’t at all sous vide. Bad AI or an idiot, hard to tell.
You need to quarter it, cook the white and dark meat separately
Turkey should be cooked at 2 different temperatures
What a massacre of a turkey, I don’t want to talk shit but nobody wants turkey pudding.