|
REPORT ABUSIVE REPLY
|
|
Message Subject
|
GLP Turkey Secrets and Recipes
|
|
Poster Handle
|
Master Gardener USA |
|
Post Content
|
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 Most people can't do this. Too late use Alton Browns brine recipe. But that's the best way. You let it drain and put that bird on carrots, celery and onion, all chopped. Tent that bird after you slather mayonnaise on the skin and stuff the bird with rosemary thyme and whole lemons. Use a thermogenesis in a leg to know when that bird is close and 1/2 an hour before temp. Pull that aluminum off and that skin will be crispy as fuck. The meat? Like filet mignon. You are a welcome. Alton Brown's recipe is the best. I've done catering for 1000s for years on Thanksgiving and everyone loves the way it comes out. My turkey is brining as we speak. Mine, too--Alton's method. 
|
|
|
Please verify you're human:
|
|
|
Reason for reporting:
|
