Posted on 11/23/2022 9:27:21 AM PST by PJ-Comix
Twerking turkeys?
Now I’ve seen everything.
Turkey sous vide
that sounds very interesting.
It must be a smaller bird.
A million years ago when all I had was a WebTV, there was one liberal guy in a forum who raved about their Thanksgiving “tofurkey”.
Ugh.
I find that dry brining the turkey for a couple of days before smoking yields TERRIFIC results. The skin is dark and crisp but inside the turkey is very juicy and moist. I smoke at about 325 degrees after putting the turkey in upside down. After an hours I flip the turkey so it is in traditional mode and smoke it for an hour and a half. Meat thermometer used to check that leg at about 175 degrees internal and breast at about 165 degrees internal. Then let it rest for at least 20 minutes.
Yeah, the turkey for sous vide is in the 13 lb range. Plus I only use the legs, breasts, and thighs so that brings the weight down even more. The rest of the turkey carcass, including wings, goes into making stock for the gravy. Oh, and I also use the turkey drippings from the smoked turkey for the gravy so that makes for a LOT of gravy.
Once you have cooked it sous vide, do you only use gravy as the flavor? do you sous vide with some herbs?
I make turkey stock/gravy in advance. Many recipes call for mushrooms to add depth and “umami”
My secret - I add some korean gochujang and fermented soybean paste. Not a lot - but makes it super rich and flavorful
Happy cooking!!
I hope those who do have a bounty are truly thankful for that bounty and not take it for granted. There really are many right now how do not.
“Shoot me a FReepmail tomorrow if you get down and we’ll be without, together.”
Know what? I will take you up on that... :)
No. I have a very flavorful sous vide. I added herbs such as sage and thyme as well as garlic. Also I coated the sous vide turkey with Goya Sazonador Total seasoning mixed with some celery salt. I also plan to use that seasoning (sans celery salt) for the rub on my smoked turkey.
Sous vide, huh? I’m not giving up the maillard reaction. Dark roasted turkey skin, seasoned with my rub, is a sign that God loves us. And I’m pretty proud of my gravy too: start with a roux, deglaze the pan with dry sherry, and boost the flavor with liver and neck meat, roasted in the pan bottom and processed to a paste in the food processor. Cook for about 4 hours to let all the flavors marry up. Use the leftover gravy over eggs Benedict, instead of hollandaise.
Who..
“Only in Curacao where I bought a few bottles during our September cruise.”
See... I knew it... :)
—-> So a total of FOUR legs, FOUR thighs, and FOUR breasts.
[self-edit]
Whoever is coming to your house for Thanksgiving is fortunate to have such a meticulous chef
Happy eating!
I been cooking tandem turkeys for years. Bought my oven only after making sure it can take both my roasting pans side by side. The weight causes the rack to sag, so I prop it with a fire brick.
A deep post, thanks.
I am thankful that 11 months post diagnosis, my now 3-legged dog is still feeling great enough to be a royally spoiled PITA every day.
:)
also, post pictures of the two birds when available.
Am curious to see how they turn out
I will check my FReepmail often.
Got a recipe for tandem bald eagles?
Asking for a friend.
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