Giant 36lb Turkey Prepared Two Ways скачать в хорошем качестве

Giant 36lb Turkey Prepared Two Ways

This turkey seemed like a difficult task, but a divide and conquer approach was a success! Breaking into primals, dry brining, then smoking half and cooking the rest with a precision cooker and deep fry finish...this was a huge holiday win! Dry brine (per 4lb of turkey): 1tbs kosher salt 1tsp paprika 1tsp garlic powder 1tsp onion powder 1tsp dried thyme 1 heaping tsp raw brown sugar Smoked turkey was cooked at 300F. Sous vide thighs at 150F for two hours; breast at 145F for 2.5 hours, then finished for a few minutes in the deep fryer. If you're looking for a precision cooker, I have the first edition of the Anova. A couple current options are: https://amzn.to/47LrDE0 https://amzn.to/3P72nRf If you're looking for a vacuum sealer, consider one of these: https://amzn.to/3QQ65A9 https://amzn.to/3E5vzBQ https://amzn.to/44tl7za Get the Meater Plus! It makes tracking your temps so much easier: https://amzn.to/49NWHVg