<html><head></head><body><div style="color:#000; background-color:#fff; font-family:lucida console, sans-serif;font-size:13px"><div id="yui_3_16_0_ym19_1_1509551910303_8247">I started this thread about sous vide, but when it come to turkey for the holidays, I am a traditionalist: roast the whole bird.</div><div><br></div><div id="yui_3_16_0_ym19_1_1509551910303_8605">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.)</div><div><br></div><div id="yui_3_16_0_ym19_1_1509551910303_8582">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. <br></div><div id="yui_3_16_0_ym19_1_1509551910303_8586"><br></div><div id="yui_3_16_0_ym19_1_1509551910303_8584">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.<br></div><div class="qtdSeparateBR" id="yui_3_16_0_ym19_1_1509551910303_8623"><br><br></div><div class="yahoo_quoted" id="yui_3_16_0_ym19_1_1509551910303_8616" style="display: block;"> <div style="font-family: lucida console, sans-serif; font-size: 13px;" id="yui_3_16_0_ym19_1_1509551910303_8615"> <div style="font-family: HelveticaNeue, Helvetica Neue, Helvetica, Arial, Lucida Grande, sans-serif; font-size: 16px;" id="yui_3_16_0_ym19_1_1509551910303_8614"> <div dir="ltr" id="yui_3_16_0_ym19_1_1509551910303_8613"> <font id="yui_3_16_0_ym19_1_1509551910303_8612" size="2" face="Arial"> <hr size="1"> <b><span style="font-weight:bold;">From:</span></b> Ross Bernheim <rossbernheim@gmail.com><br> <b><span style="font-weight: bold;">To:</span></b> Rick Moen <rick@linuxmafia.com> <br><b><span style="font-weight: bold;">Cc:</span></b> Conspire List <conspire@linuxmafia.com><br> <b><span style="font-weight: bold;">Sent:</span></b> Sunday, October 29, 2017 11:10 PM<br> <b><span style="font-weight: bold;">Subject:</span></b> Re: [conspire] (forw) [skeptic] Talking turkey<br> </font> </div> <div class="y_msg_container"><br><div dir="ltr">One of the nice things about sous vide cooking chickens, turkeys and the like is that <br clear="none">you can cook the parts to the correct temperature rather than having to cook to sterilizing <br clear="none">temperatures. This means that the lower temperatures do not force out the liquid like the <br clear="none">higher temperatures. So you do not need to brine the birds or parts thereof as those who’ve <br clear="none">had the breast meat, that I’ve cooked sous vide, at CABAL can attest.<br clear="none"><br clear="none">Skin should be removed before cooking sous vide and crisped in the oven if you want the <br clear="none">nice golden crispy skin. Use a wire rack so the fat can render and drop down. You don’t <br clear="none">want the skin cooking in it’s own fat. It won’t crisp up evenly or well.<br clear="none"><br clear="none">Ross<br clear="none"> <br clear="none"><br clear="none">> On Oct 29, 2017, at 12:21 PM, Rick Moen <<a shape="rect" ymailto="mailto:rick@linuxmafia.com" href="mailto:rick@linuxmafia.com">rick@linuxmafia.com</a>> wrote:<br clear="none">> <br clear="none">> Sous-vide fans, herewith the big kahuna, the Eiger North Face of<br clear="none">> sous-vide aspirations, the 10 kg Thanksgiving Day turkey.<br clear="none">> <br clear="none">> I did have to laugh at the 'The skin was not as much a success' bit.<br clear="none">> _You think?_<br clear="none">> <br clear="none">> <br clear="none">> ----- Forwarded message from Dave Palmer <<a shape="rect" ymailto="mailto:dwpalmer@earthlink.net" href="mailto:dwpalmer@earthlink.net">dwpalmer@earthlink.net</a>> -----<br clear="none">> <br clear="none">> Date: Sun, 29 Oct 2017 08:45:01 -0700<br clear="none">> From: Dave Palmer <<a shape="rect" ymailto="mailto:dwpalmer@earthlink.net" href="mailto:dwpalmer@earthlink.net">dwpalmer@earthlink.net</a>><br clear="none">> To: <a shape="rect" ymailto="mailto:skeptic@linuxmafia.com" href="mailto:skeptic@linuxmafia.com">skeptic@linuxmafia.com</a><br clear="none">> Subject: [skeptic] Talking turkey<br clear="none">> <br clear="none">> I got most of the pieces of a whole turkey and tried sous vide on it.<br clear="none">> Hands-down best turkey I've ever had, almost too moist to think about<br clear="none">> putting gravy on.<br clear="none">> <br clear="none">> Brined it overnight first, then cooked the dark and light meat on<br clear="none">> different schedules, the dark meat went in the night before, then the<br clear="none">> white meat went in for the last eight hours at a lower temp.<br clear="none">> <br clear="none">> The skin was not as much a success. Sous vide doesn't really cook it,<br clear="none">> certainly not crispy. To finish off, I deep-fried some of the pieces<br clear="none">> for a minute or so, and used the torch on other pieces, without much<br clear="none">> luck on either. Some SV websites I've seen recommend pulling the skin<br clear="none">> off before you start and cook it separately in the over between two<br clear="none">> cookie sheets.<br clear="none">> <br clear="none">> <br clear="none">> ************* Regards, Dave Palmer <<a shape="rect" ymailto="mailto:dpalmer@magicdave.com" href="mailto:dpalmer@magicdave.com">dpalmer@magicdave.com</a>> ************<br clear="none">> As much as the author would like to spend precious minutes of the<br clear="none">> rapidly-dwindling time remaining in his life responding to your kind and<br clear="none">> thoughtful letter about how he is going to spend eternity in a lake of<br clear="none">> fire being eaten by rats, he regrets that he is unable to do so, due to<br clear="none">> the volume of such mail received.<br clear="none">> *********************** <a shape="rect" href="http://www.magicdave.com/" target="_blank">http://www.magicdave.com </a>***********************<br clear="none">> <br clear="none">> <br clear="none">> _______________________________________________<br clear="none">> skeptic mailing list<br clear="none">> <a shape="rect" ymailto="mailto:skeptic@linuxmafia.com" href="mailto:skeptic@linuxmafia.com">skeptic@linuxmafia.com</a><br clear="none">> <a shape="rect" href="http://linuxmafia.com/mailman/listinfo/skeptic" target="_blank">http://linuxmafia.com/mailman/listinfo/skeptic</a><br clear="none">> To reach the listadmin, mail <a shape="rect" ymailto="mailto:rick@linuxmafia.com" href="mailto:rick@linuxmafia.com">rick@linuxmafia.com</a><br clear="none">> <br clear="none">> ----- End forwarded message -----<br clear="none">> <br clear="none">> _______________________________________________<br clear="none">> conspire mailing list<br clear="none">> <a shape="rect" ymailto="mailto:conspire@linuxmafia.com" href="mailto:conspire@linuxmafia.com">conspire@linuxmafia.com</a><br clear="none">> <a shape="rect" href="http://linuxmafia.com/mailman/listinfo/conspire" target="_blank">http://linuxmafia.com/mailman/listinfo/conspire</a><div class="yqt9436823855" id="yqtfd62928"><br clear="none"><br clear="none"><br clear="none">_______________________________________________<br clear="none">conspire mailing list<br clear="none"><a shape="rect" ymailto="mailto:conspire@linuxmafia.com" href="mailto:conspire@linuxmafia.com">conspire@linuxmafia.com</a><br clear="none"><a shape="rect" href="http://linuxmafia.com/mailman/listinfo/conspire" target="_blank">http://linuxmafia.com/mailman/listinfo/conspire</a><br clear="none"></div></div><br><br></div> </div> </div> </div></div></body></html>