I’m strongly against injecting (more) phosphates into turkey. In my most recent bootcamp we did turkey, and injected them. Neither Mrs nor I cared for the finished product. I always dry brine under the skin the night before. I do the Meathead thing with building the gravy underneath, but I thicken the gravy because Mrs Mosca likes thick gravy. I use the indoor oven, but that’s mostly for convenience because turkey seems to always be a winter food for us, usually January or February. (The in-laws have Thanksgiving and we get Christmas, but Christmas is and always will be rib roast.) Don’t members get free download of the ebooks? That’s the guide I use.
I’ve done boneless skinless turkey breast sous vide, with butter and poultry rub. That was really, really excellent, probably my favorite sous vide cook. The next whole turkey I make, I’m going to do the butter injection thing.
That should work really well, based on my experience with the butter and sous vide.
I’ve done boneless skinless turkey breast sous vide, with butter and poultry rub. That was really, really excellent, probably my favorite sous vide cook. The next whole turkey I make, I’m going to do the butter injection thing.
That should work really well, based on my experience with the butter and sous vide.
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