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REPORT ABUSIVE REPLY
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Message Subject
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GLP Turkey Secrets and Recipes
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Poster Handle
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Pilgrim001 |
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Post Content
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Sous Vide turkey breast and thighs for 24 hours at 135F with butter, sage, onion, celery and a drizzle of cognac.
Use the drippings in a pan gravy to ladle over dressing and mashed potatoes.
Add a few traditional sides and your Thanksgiving dinner will become a feast that you will be truly grateful for.
Quoting: Anonymous Coward 79283367 Is poultry safe to eat at 135F, even after 24 hrs?
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