Tips, Tricks & Just Good Advice! > Food Related Tips

Turkey cooking tip.....just in time for the Holidays

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smokeasaurus:
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

Pappymn:
Cool tip. I'm doing one bird sous vide this year. Cooking white and dark meat separate. Going to nail the temp

Pam Gould:

--- Quote from: Pappymn on November 15, 2016, 02:34:44 PM ---Cool tip. I'm doing one bird sous vide this year. Cooking white and dark meat separate. Going to nail the temp

--- End quote ---
share your info about how your gonna SV your birds please..might try that.  .☆´¯`•.¸¸. ི♥ྀ.

Pappymn:
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

tomcrete1:
Wow great tip! Will that work with Turkey Breasts?

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