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Souse vide again

Discussion in 'Food and Drink' started by Jim, Apr 24, 2014.

  1. Jim

    Jim Old Curmudgeon Founding Member

    Got a request for a Turkey breast after Easter. I have it brined an seasoned ,rolled up and bagged so that's all good. Temps? My cheat sheet says 175 for 10 hours for turkey leg.... Seems a bit high. Suggestions very welcome.
  2. Jim

    Jim Old Curmudgeon Founding Member

    Ok did some more looking around and dialed it Back to 144. But how long..?
  3. MotoMike

    MotoMike Founding Member

    Of course I am no help, (It's my M.O.) but I am watching your sous vide projects with great interest. did you initially plan on building your own and then get a killer deal on the one seen in your pics?
  4. Jim -

    With a turkey breast, you don't have the fat and connective tissue of a tough cut of meat, so the time can be much shorter. I like your temp, but would go only 3 - 4 hours.
  5. Lucretia

    Lucretia Founding Member

    Saw the title and thought you were making head cheese!
  6. Jim

    Jim Old Curmudgeon Founding Member

    Indeed I did Mike, almost the same as DIY.

    Thanks Neal.
  7. Jim

    Jim Old Curmudgeon Founding Member

    That is not unimaginable. :connie
  8. Toothpick

    Toothpick #2 since day #1 Founding Member

  9. Jim

    Jim Old Curmudgeon Founding Member

  10. Jim

    Jim Old Curmudgeon Founding Member

  11. MotoMike

    MotoMike Founding Member

    That looks great Jim.

    what was the post sous vide treatment?

    I think I'm going to build one of those controllers for the crockpot.

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