Quote:
Originally Posted by Fire Me Boy!
I have an acquaintance who did this with turkey. I may have to try it sometime. Watching Jacques Pepin work is hypnotic.
|
You ever sous vide a turkey? I did last year. Very moist and flavorful.
Skin was done a bit weirdly. I put it between two large baking sheets and weighted the top one down. Put in an oven at 350 for about 30 minutes and served on the side. But even the breast was moist.