1854sailor
Resident Curmudgeon
Happy Thanksgiving, everyone! Be safe out there if you're traveling...
Happy Thanksgiving!
- Thread starter 1854sailor
- Start date
JSWTDI09
Top Post Dawg
Gobble, gobble, gobble!
Eat well...and...
Have Fun!
Don
Eat well...and...
Have Fun!
Don
AndyBees
Top Post Dawg
- Joined
- May 27, 2003
- Location
- Southeast Kentucky
- TDI
- Silver 2003 Jetta TDI, Silver 2000 Jetta TDI (sold), '84 Vanagon with '02 ALH engine
Happy Thanksgiving..........
(our oven went out before the turkey was done........ took the turkey to my son's house...LOL)
(our oven went out before the turkey was done........ took the turkey to my son's house...LOL)
scooperhsd
Top Post Dawg
Deep fried mine
1854sailor
Resident Curmudgeon
Deep fried here also. My nephew is an amazing cook!
Powder Hound
Top Post Dawg
- Joined
- Oct 25, 1999
- Location
- Under a Bridge, Crestview, FL, USA
- TDI
- '00 Golf 4dr White 5sp, '02 Jettachero 5sp, Wife's '03 NB Platinum Gray auto(!)
Slow cooked mine. You can literally cut it with a spoon. Incredible, and no waste like the dried surface when you deep fry it.
Cheers,
PH
Cheers,
PH
Mongler98
Top Post Dawg
- Joined
- Mar 23, 2011
- Location
- COLORADO (SE of Denver)
- TDI
- 98 Jetta TDI AHU 1.9L (944 TDI swap in progress) I moved so now i got nothing but an AHU in a garage on a pallet.
i did this for this years bird day
this takes turkey to a new level. you think its better, but once you try it, HOLY HECK, its not even close to the dried out ones we always have, we have done brine, smoked, deep fried and all that, this is by far 100x better,
Sous Vide Everything: I finally MASTER my WORST Nightmare, Sous Vide Turkey!
this takes turkey to a new level. you think its better, but once you try it, HOLY HECK, its not even close to the dried out ones we always have, we have done brine, smoked, deep fried and all that, this is by far 100x better,
Sous Vide Everything: I finally MASTER my WORST Nightmare, Sous Vide Turkey!
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scooperhsd
Top Post Dawg
Where did you find a pot big enough to sous vide a turkey ?
For those who don't know - sous vide (something like that anyway) is where you have a heated water source that the temperature is really closely controlled - I'd imagine he set the temp to about 141 F (to kill the salmonella) and the sousvide machine took the water to EXACTLY 141F for the time required to properly cook it.
We don't have one yet, haven't felt the need for it yet (and my wife has almost everything known to man for the kitchen (and how to use it)).
For those who don't know - sous vide (something like that anyway) is where you have a heated water source that the temperature is really closely controlled - I'd imagine he set the temp to about 141 F (to kill the salmonella) and the sousvide machine took the water to EXACTLY 141F for the time required to properly cook it.
We don't have one yet, haven't felt the need for it yet (and my wife has almost everything known to man for the kitchen (and how to use it)).
1854sailor
Resident Curmudgeon
Not a fan of sous vide. I prefer crispy turkey skin...
Abacus
That helpful B4 guy
I wonder how long that took. A friend Sous Vided (is that the past tense of Sous Vide?) some ribs and it took overnight to cook them. They were OK, but I've had better in North Carolina cooked over a BBQ.