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  On 9/23/2017 at 8:01 PM, rotuts said:

they way to to a Turkey

 

it to de-bone it

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Yes, I have done that, but that takes longer.

  On 9/23/2017 at 8:36 PM, IndyRob said:

What kind of heater?

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Two ways I have tried:

a. A heated thermal gel packs inside a food safe SV bag.

b. Electric 50 watt heater with PID control inside a SV bag. 

  On 9/23/2017 at 9:35 PM, Lisa Shock said:

What cavity? Looks like you butterflied the bird....

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The bird was whole,  not trussed. Because I don't like soggy skin which you will get if trussed.

  On 9/24/2017 at 12:59 PM, lindag said:

Too much of a rigmarole for something that can be done so simply.

Aren't we trying to reinvent the wheel here?

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I can't think of another way to have the chicken (turkey) cooked uniformly to about 140F - 145F very quickly and at the end with very crispy skin. If the bird is cooked, say in an 375F oven, there is no way that part of the meat will not be cooked at 212F. There is a big difference in juiciness between meat cooked at 212F and 140F.

Why is placing a heater inside the cavity takes a lot of work? Seems less work than deboning, spachcocking, trussing ----.

dcarch 

  On 9/23/2017 at 8:01 PM, rotuts said:

they way to to a Turkey

 

it to de-bone it

Expand  

Yes, I have done that, but that takes longer.

  On 9/23/2017 at 8:36 PM, IndyRob said:

What kind of heater?

Expand  

Two ways I have tried:

a. A heated thermal gel packs inside a food safe SV bag.

b. Electric 50 watt heater with PID control inside a SV bag. 

  On 9/23/2017 at 9:35 PM, Lisa Shock said:

What cavity? Looks like you butterflied the bird....

Expand  

The bird was whole,  not trussed. Because I don't like soggy skin which you will get if trussed.

  On 9/24/2017 at 12:59 PM, lindag said:

Too much of a rigmarole for something that can be done so simply.

Aren't we trying to reinvent the wheel here?

Expand  

I can't think of another way to have the chicken (turkey) cooked uniformly to about 140F very quickly and at the end with very crispy skin. If the bird is cooked, say in an 375F oven, there is no way that part of the meat will not be cooked at 212F. There is a big difference in juiciness between meat cooked at 212F and 140F.

Why is placing a heater inside the cavity takes a lot of work? Seems less work than deboning, spachcocking, trussing ----.

dcarch