turkey question

whenric

I am getting a 16lb fresh (not frozen) heritage turkey. I am a sucker for the classic whole bird, but want to avoid viciously overcooked meat. Would y'all think cooking it in the same fashion as the CS 'Ultimate Roast Chicken' would work out well? (injection brine, hang in fridge, low temp oven cook).

blakeayoho

Follow their sous vide turkey or crown and roulade recipe! Heritage turkeys benefit from much slower cook times, perfect sous vide.

If you don’t have a sous vide, your process would likely be good as it will help reduce moisture and roast for crispier skin. I think there might be a guide out there about switching temps midway to adjust for breast meat as well as basting and then finishing with a quick broil to crisp the skin.