[conspire] (forw) [skeptic] Talking turkey

[Paul Zander]

I started this thread about sous vide, but when it come to turkey for the holidays, I am a traditionalist:  roast the whole bird.
The ratio of meat to bone is better with larger birds, so if I could find a 10 kg turkey at the same price per pound, I would try to fit it in my oven.  (Aside, lots of stoves are made with 2 small ovens, this is one situation where that doesn't work.)
I also follow the technique from Joy of Cooking.  Pre-heat oven to 450F. Place turkey in oven.  Wait until oven temp comes back to 450F ( 5 minutes?). Set oven to 350F.  This process seals the skin and retains the juices.  

BTW, even though the kids have moved out, Cathy and I still look for a large turkey because we have many good recipes for the following week.


      From: Ross Bernheim <rossbernheim at gmail.com>
 To: Rick Moen <rick at linuxmafia.com> 
Cc: Conspire List <conspire at linuxmafia.com>
 Sent: Sunday, October 29, 2017 11:10 PM
 Subject: Re: [conspire] (forw) [skeptic] Talking turkey
   
One of the nice things about sous vide cooking chickens, turkeys and the like is that 
you can cook the parts to the correct temperature rather than having to cook to sterilizing 
temperatures. This means that the lower temperatures do not force out the liquid like the 
higher temperatures. So you do not need to brine the birds or parts thereof as those who’ve 
had the breast meat, that I’ve cooked sous vide, at CABAL can attest.

Skin should be removed before cooking sous vide and crisped in the oven if you want the 
nice golden crispy skin. Use a wire rack so the fat can render and drop down. You don’t 
want the skin cooking in it’s own fat. It won’t crisp up evenly or well.

Ross
 

> On Oct 29, 2017, at 12:21 PM, Rick Moen <rick at linuxmafia.com> wrote:
> 
> Sous-vide fans, herewith the big kahuna, the Eiger North Face of
> sous-vide aspirations, the 10 kg Thanksgiving Day turkey.
> 
> I did have to laugh at the 'The skin was not as much a success' bit.
> _You think?_
> 
> 
> ----- Forwarded message from Dave Palmer <dwpalmer at earthlink.net> -----
> 
> Date: Sun, 29 Oct 2017 08:45:01 -0700
> From: Dave Palmer <dwpalmer at earthlink.net>
> To: skeptic at linuxmafia.com
> Subject: [skeptic] Talking turkey
> 
> I got most of the pieces of a whole turkey and tried sous vide on it.
> Hands-down best turkey I've ever had, almost too moist to think about
> putting gravy on.
> 
> Brined it overnight first, then cooked the dark and light meat on
> different schedules, the dark meat went in the night before, then the
> white meat went in for the last eight hours at a lower temp.
> 
> The skin was not as much a success. Sous vide doesn't really cook it,
> certainly not crispy. To finish off, I deep-fried some of the pieces
> for a minute or so, and used the torch on other pieces, without much
> luck on either. Some SV websites I've seen recommend pulling the skin
> off before you start and cook it separately in the over between two
> cookie sheets.
> 
> 
> ************* Regards, Dave Palmer  <dpalmer at magicdave.com> ************
> As much as the author would like to spend precious minutes of the
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> the volume of such mail received.
> *********************** http://www.magicdave.com ***********************
> 
> 
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