So I’ve done turkey breast SV before but that was served with a molé and I wasn’t fussed with the skin.
This time im planning on doing the whole bird (in pieces) but i’d like to try to crisp the skin at the finish.
Recommendations seem to be way all over the shop as to times and temps.
I’ve seen everything from a few hours at 135 to 24 hrs at 150.
One recipe i saw suggested doing the legs at 2 degrees higher than the breasts which seems totally wanky to me.
My plan is to do the legs for longer than the breasts, and probably to remove the breasts from the bone before bagging (although I’m not committed to that yet).
But I’m currently thinking to do all the pieces (for different times) at 150F and then bung it under the broiler, with a little bitter and spice rub, to try to crisp and brown the skin
Anyone have thoughts experiences warnings exhortations threats etc.?
Should I worry about the broiler overcooking it and thereby undoing my good SV work?
should I therefore perhaps drop the Sv cooking temp ?
i suspect a torch would just burn off the skin.
how long would you do?
i was thinking 24 hr legs and 3-4 hour breasts but I wonder if it’s overkill.
Thanks for any advice