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Another thank you post

Act_Out_257882

Best turkey I ever made. I chickened out on the breast and cooked it a 140 instead of 131. Both dark and white meat were juicy and delicious.Thank you CS for this amazing tool. Now I have to work on my searing skills.🤓

I want to add a big thank you to this community. I learned so much from reading posts on this forum.

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How To Joule

Comments

tshewman

awesome! Maybe try the 131 breasts with all the sales on now :-). I had the same fears and almost raised the temp. Glad I didn't so, what you did is VERY well founded and common (and delicious) but if you are wondering, try it. I suspect it won't let you down.

wolfiegirl

I was a tad uneasy but I sv'd the breasts at 131 and they were utterly perfect! No issues with the meat being pink either. Just tender and juicy slices that ROCKED IT!

fisher23

I succumb to the fear and ended up doing the crown with the breast but did the confir legs and they were perfect. I'll have to do the breast at 131°F next time. @Nancy_Byrd_47779 how long did you Joule it?

wolfiegirl

Both the confit legs (which are to DIE for!) and the breasts cooked for 24 hours. The confit in duck fat at 65°/24 hours; the breasts at 55°/24 hours.

Awesome awesome awesome!

tshewman

John, There's probably a ton of breasts on sale at your local grocer. :-)

fisher23

Yes, they are and I will.