Hello Reader,
When I did the previous year of blogging my wife suggested I post recipes which I did on Holidays. This year I did a sous vide turkey following the recipe in this video:
https://www.youtube.com/watch?v=x03Ug4biX-I
I did one thing different though, I cooked the turkey breasts to 145 rather than 130 and it made a huge difference. Last year I cooked it to 130 as suggested and the meat while safe to eat was pink and made everyone worried, finding itself in the broiler to bring it to temp.
145 was the perfect temp and led to a very good product that I then broiled the skin to give it the roasted appearance people expect.
Tomorrow back to the normal schedule!
When I did the previous year of blogging my wife suggested I post recipes which I did on Holidays. This year I did a sous vide turkey following the recipe in this video:
https://www.youtube.com/watch?v=x03Ug4biX-I
I did one thing different though, I cooked the turkey breasts to 145 rather than 130 and it made a huge difference. Last year I cooked it to 130 as suggested and the meat while safe to eat was pink and made everyone worried, finding itself in the broiler to bring it to temp.
145 was the perfect temp and led to a very good product that I then broiled the skin to give it the roasted appearance people expect.
Tomorrow back to the normal schedule!
Also Read: Daily Blog #545
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