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  1. Thanks everyone for the responses. I think I am set on the white meat. It came out great last time I did it. The dark meat didn't, so that was my main concern. My plan was to use a little butter or duck fat(never used duck fat before) if I can find it for the dark meat, along with some (sage, thyme, pepper). I will brine the meat. Would I be better off going with 155F 24 hours or 176F for 8-10? I tried doing 176F with vegetable oil last year and didn't care for the results. I didn't like the flavor of the vegetable oil and it was not as juicy as I would like. The goal is for it to be juicy and fall off the bone tender. Thanks again for the help, Chuck
  2. I am doing turkey sous vide for Christmas. I was considering the following: 140 degrees for the white meat 3 hours. 150 degrees for the dark meat 12 hours. (Would longer be better to make the meat tender?). Are these times/temperature OK? Thanks, Chuck
  3. chennemann

    Inexpensive Roast

    So is there another roast you woud recommend? Is it a good idea to do 2 hours at 122 degrees?
  4. I was reading on cooks illustrated how to make a good inexpensive roast. The Solution: First step: selecting the best cut for our roast. Our favorite, the eye-round, has good flavor and tenderness and a uniform shape that guarantees even cooking. Next step: choosing between the two classic methods for roasting meat—high and fast or low and slow. Low temperature was the way to go. Keeping the meat's internal temperature below 122 degrees as long as possible allowed the meat's enzymes to act as natural tenderizers, breaking down its tough connective tissue (this action stops at 122 degrees). Since most ovens don't heat below 200 degrees, we needed to devise a special method to lengthen this tenderizing period. We roasted the meat at 225 degrees (after searing it to give the meat a crusty exterior) and shut off the oven when the roast reached 115 degrees. The meat stayed below 122 degrees an extra 30 minutes, allowing the enzymes to continue their work before the temperature reached 130 degrees for medium-rare. Final step: seasoning. Salting the meat a full 24 hours before roasting made it even more tender and seasoned the roast throughout. How long is it safe to cook it at 122 degrees? I would still finish it off at 130 degrees. How long would it take to make it tender. It sounds like they were happy with a half an hour. Would it still be good if I did it for 2-3 hours, then 130 degrees for 2 hours? I am going to make this for a potluck and I am hoping that I can make it tender enough so everyone is happy. Thanks, Chuck
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