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10 minutes ago, gfweb said:

Breast that's pullable will be dry. Why not cook it to 145 SV and cut in thin slices as though it were pulled?

You need to research PA turkey BBQ. Look up Wawa Turkey gobbler. Its huge in PA, but its nothing like the real deal. Besides, this is going to be a Catering event. I can't have pulled and sliced turkey in the same Chafer.

Actually, you opened my eyes. I might just do a half pan of shredded dark meat, and a half pan of thin sliced sous vide turkey breast. Each will be in a dripping gravy.

8 minutes ago, gfweb said:

Breast that's pullable will be dry. Why not cook it to 145 SV and cut in thin slices as though it were pulled?

You need to research PA turkey BBQ. Look up Wawa Turkey gobbler. Its huge in PA, but its nothing like the real deal. Besides, this is going to be a Catering event. I can't have pulled and sliced turkey in the same Chafer.

Actually, you opened my eyes. I might just do a half pan of shredded dark meat, and a half pan of thin sliced sous vide turkey breast.

4 minutes ago, gfweb said:

Breast that's pullable will be dry. Why not cook it to 145 SV and cut in thin slices as though it were pulled?

You need to research PA turkey BBQ. Look up Wawa Turkey gobbler. Its huge in PA, but its nothing like the real deal. Besides, this is going to be a Catering event. I can't have pulled and sliced turkey in the same Chafer.