One Oven, Two Turkeys

JD_19616

Hello Everyone,

To make a long story short, my parents purchased a heritage breed turkey for thanksgiving this year and are concerned that there's "too much dark meat". I vehemently disagree, however their solution was to purchase another turkey crown and cook that separately. The problem is that we only have one oven. 

I have my circulator on hand and I was wondering if it would be possible to sous vide the crown and crisp it up in a hot oven. Any advice? I was thinking a 145F water bath but don't really know how long to cook for. Many thanks in advance!

- JD

tshewman

On the bone, I would probably shoot for 3 hrs, 2 hrs if taken off the bone. To crispen the skin, take it out of the bath, pat dry and put it on a cake rack in the freezer for about 20 minutes (this came from chris for full bird). then crank the oven as high as it will go and crispen. Have your favorite glaze or a simple clarified butter works well.