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that sounds about right
I do turkey thighs 142.5 for 8 hours
why the .5 ?
145 I thought to high , too much Jus in the bag
and 140 not his enough so 1/2 way in-between .
skin is terrible , and for turkey I leave it out.
for duck , Id render it for the fat wh9ich id save.
turkey and chicken fat , I dont care for at all.
Duck fat : fantastic in the winter re potatoes shallow
fried in a pan.
that sounds about right
I do turkey thighs 142.5 for 8 hours
why the .5 ?
145 I thought to high , too much Jus in the bag
and 140 not his enough so 1/2 way in-between .
