4 ms·
Not dry at all. I sous-vided the beast at 145 for a couple hours and then threw on a hot grill to brown the outside. Super moist but not particularly crispy ski
by __mharrison__ 5y ago
Not dry at all. I sous-vided the beast at 145 for a couple hours and then threw on a hot grill to brown the outside. Super moist but not particularly crispy skin.
Daughter said the white meat was the best she had ever had. (She might be biased though.)
- sparker72678 5y agoThis. Every time I share sous vide Turkey with anyone they're blown away at how moist and flavorful it is. And that doesn't even start to get into the other benefits, like having a large window of time where the meat is ready. Someone running late? Got a late start on the potatoes? No problem, just leave it in the vessel.