Go to the Recipe: Two-Hour Roast Turkey
At the four minute mark, "Shred the chicken"??
It's a thing. I don't why, but it is.
Isn't a turkey just a big chicken?
Nice job, Nick!
Doing this for Christmas. I’m round the in-laws and they don’t have sous-vide. Done
Would it be OK to marinate the dark meat in the Holiday Seasoning Blend for a day or so before cooking?
Think of it more like a cure. Sounds like good move.
Forgot to take pictures, but I feel this was even easier than sous vide and the dark meat especially tasted great! The gravy was by far better than any gravy I've ever had or made!
going to do this this week. The video mentions you can do it the day before. What would be the recommended way to reheat them? Warm them up in some gravy or stock? REheat on warm in foil in the oven? Sous vide would work I suppose but that's just one more thing to have out on the counter.
Should the crown be brined, dry or wet? Does it matter?
What ever style you prefer.
I would say you can do the shredded thighs the day before and just do a reheat in some gravy for sure. But I would recommend cooking the crown the day of.
I don't have a pressure cooker. Just braise dark meat in the oven? How long?
Either braise it stove top, or in the oven covered with liquid. Cook it until it is shred-able to your liking. We did zero trials on that so I do not have an exact time or temperature recommendations for you. I would say stick around 300°f and most likely in the 3-4 hour range. But check it after 2 or so and keep an eye on it.
Did not a see an emulsifier in the gravy prep. Does the gravy end up separating?
Non for this one. Just all that gelatin from the legs braising.
Hi, I'm ready to bake my turkey with all the tips in hand ... but now I have a question.I have a large smoker ... how about I smoked my turkey?Do you have any tips that you can share with me?
You can add a kiss of smoke to the turkey after you break it down. Smoke on a low temperature for 20-30 minutes and then proceed with the searing and cooking steps. The light smoke should leave the turkey still in its raw state.
I may have missed it but you don't mention the SIZE of the turkey. Usually the time to roast is related to the size of the turkey. Please comment about approximate time for varying sizes, recognizing your advise is measuring temp with an appropriate thermometer. How many people will each size feed, because you usually provide that.
What if you like dark meat fall-off-the-bone soft? 30 minutes under pressure then the natural release? Would that be too long? We use huge turkey thighs, over one lb. each. Same timing?
Not a turkey fan. Any changes to use chicken leg quarters?
Use the same method. Step 5 and 6 is all you will use here on this page.
As Greg asked below, what size turkey did you work with? thanks.
Are we supposed to season the crown beforehand?
