This year I plan to try something different and sous-vide a turkey --- to try and make it as juicy as possible. To that end, I bought a plebeian-grade $0.99/lb 20 lbs turkey from Costco and broke it down. Then, I pan seared the skin on the stove, salted the pieces, and vacuum packed them in bags.
I will be following something close to this the link below.
I will be cooking the dark meat for 24 hours at 137F and the white meat for 12 hours at 137F.
Here is my progress so far.
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