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Sous Vide Turkey


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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.

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Notes from the underbelly

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