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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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Wild Turkey
ImageUploadedByTapatalk1468922915.853261.jpg Set sous vide cooker to 145. The neat thing about using this technique is that pasteurization can occur at a lower temperature vs high heat cooking since its time and temperature dependent. ImageUploadedByTapatalk1468923133.407946.jpg ImageUploadedByTapatalk1468923149.794445.jpg After water reached 145 I allowed 3 hrs of cook time. After cooking i prepared the gravy using butter, flower, broth, and the juices from the bag. A quick brown on the turkey for color and all done. ImageUploadedByTapatalk1468923373.196253.jpg ImageUploadedByTapatalk1468923382.881256.jpg ImageUploadedByTapatalk1468923394.012826.jpg Most tender flavorful turkey I've eaten to date and will definitely be adding this to the thanksgiving menu this year. |
#2
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Nicely done! Looks delicious and now I'm hungry.
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#3
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Kabobs
I like to cook my turkey on the grill. One of my favorite ways is to make kabobs with veggies and bacon of course... but I put a mixture of Fishers Raspberry Chipotle lea and perrins and butter brushed on at the end. The sweet makes them delicious. I don't over cook them.
Your recipe look awesome. I may have to try a version of that, thanks for sharing. |
#4
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That looks amazing. Wild turkey has a far superior taste to domestic turkey. Man that looks great.
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#5
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Dude that looks legit! Is that the kitchen sink you cooked it in?
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#6
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Wow nice. How much one of those cookers cost? I've poached things before but not for that long.
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#7
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Cooked right in the sink. You can use just about any container that will hold water with the clamp on model I have. The larger the volume of water the longer it takes to get to cooking temp, but with the low thermal conductivity of water it maintains that temp to the degree the entire time with no problems.
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#8
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Quote:
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