Hi
so I’m following meatheads and chefsteps method to Sous Vide my turkey but I need to SV it early by a day or two and want to finish on the Weber (with SNS) on day of consumption.
I was planning on SV at 140 for 12-24 hrs then will be in fridge for a day before firing up the grill. Need advice on grill temp / approach, and what final temp to take turkey to? Plus, should I inject with brine before throwing on grill?
Thanks!
so I’m following meatheads and chefsteps method to Sous Vide my turkey but I need to SV it early by a day or two and want to finish on the Weber (with SNS) on day of consumption.
I was planning on SV at 140 for 12-24 hrs then will be in fridge for a day before firing up the grill. Need advice on grill temp / approach, and what final temp to take turkey to? Plus, should I inject with brine before throwing on grill?
Thanks!
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