Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Tips, Tricks & Things of Interest => Food Related Tips => Topic started by: smokeasaurus on November 15, 2016, 02:24:45 PM
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This is brilliant. From Ob-Que himself:
VERY IMPORTANT TURKEY TIP: Most recipes tell you to stick a meat thermometer in the thigh, because it's the last thing to get fully cooked. WRONG!!! If you cook the turkey until the thigh is done the breast is always dry, (yech). Stick the thermometer in the thick part of the breast, and when it hits 150, run a few gallons of hot tap water in an ice chest big enough to hold your bird. Close the lid and let your ice chest get warm. When the thermometer reads 160, dump the water and dry the chest. Pull the bird and immediately wrap it in foil, then put it in the pre-heated chest. Close the lid and don't open it again for at least 30 minutes, 45 is preferred. The thighs have already absorbed enough heat to cook 'em, but dark meat transmits that heat more slowly than the white. By finishing the bird in a hotbox, you allow the thighs to coast to complete doneness, without drying out the breast. (Plus it'll stay eating-hot for more than 2 hours)
Hotboxes are powerful cooking tools. I use them on all large cuts of meat
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Cool tip. I'm doing one bird sous vide this year. Cooking white and dark meat separate. Going to nail the temp
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Cool tip. I'm doing one bird sous vide this year. Cooking white and dark meat separate. Going to nail the temp
share your info about how your gonna SV your birds please..might try that. .☆´¯`•.¸¸. ི♥ྀ.
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Pam, here is the process I am planning on following.
Check out A Better Way to Turkey—Cook That Bird Sous Vide for the Best Feast Ever, by ChefSteps
https://www.chefsteps.com/activities/a-better-way-to-turkey-cook-that-bird-sous-vide-for-the-best-feast-ever
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Wow great tip! Will that work with Turkey Breasts?
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This is brilliant. From Ob-Que himself:
VERY IMPORTANT TURKEY TIP: Most recipes tell you to stick a meat thermometer in the thigh, because it's the last thing to get fully cooked. WRONG!!! If you cook the turkey until the thigh is done the breast is always dry, (yech). Stick the thermometer in the thick part of the breast, and when it hits 150, run a few gallons of hot tap water in an ice chest big enough to hold your bird. Close the lid and let your ice chest get warm. When the thermometer reads 160, dump the water and dry the chest. Pull the bird and immediately wrap it in foil, then put it in the pre-heated chest. Close the lid and don't open it again for at least 30 minutes, 45 is preferred. The thighs have already absorbed enough heat to cook 'em, but dark meat transmits that heat more slowly than the white. By finishing the bird in a hotbox, you allow the thighs to coast to complete doneness, without drying out the breast. (Plus it'll stay eating-hot for more than 2 hours)
Hotboxes are powerful cooking tools. I use them on all large cuts of meat
Smoke don't they have plug in coolers that have the heat option. This would save a step or two or would the heat be to dry
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Sounds like a winner. My only question is whether the skin would stay crisp.
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Sounds like a winner. My only question is whether the skin would stay crisp.
I'm thinking this method is all about the meat. Should be super moist and tender throughout .But any time you cover skin, the heat from the hunk of protein creates condensation, which wets down your crispy skin.