Sous Vide Turkey

[paulraphael]

There's interesting information on cookingissues.com. Do a search for Dave Arnold's experiments in sous-vide turkey.

His best browning/crisping results came from "pour-over frying," which basically means ladling hot oil over the skin of the cooked bird. 

 

All attempts at using very high dry heat (torches etc.) failed. I think the oven got rejected on grounds that it would overcook the meat.

[ahpadt]

I've tried the chefsteps temps for both breasts and legs for several years in a row now. Highly recommended.

 

Prior to bagging, I brine for a couple of hours. I finish in a pan with duck fat.