Comments on: Turkey Time 4: Thanksgiving Day http://www.cookingissues.com/2009/11/27/turkey-time-4-thanksgiving-day/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: Poulet de Bresse (Bresse chicken) at Le Splendid Lyon « 6lumens.com http://www.cookingissues.com/2009/11/27/turkey-time-4-thanksgiving-day/#comment-105226 Sat, 01 Oct 2011 15:38:15 +0000 http://www.cookingissues.com/?p=2659#comment-105226 [...] Although they applied the technique to a Turkey, the principles are the same. The bird they served up looked amazing. Sold with the distinctive label, head and feet attached – 12-13 Euros per kg in the [...]

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By: Dave A http://www.cookingissues.com/2009/11/27/turkey-time-4-thanksgiving-day/#comment-2852 Tue, 29 Dec 2009 07:07:29 +0000 http://www.cookingissues.com/?p=2659#comment-2852 Howdy Barzelay,
That is interesting. The long term cooking we have done doesn’t fare poorly against traditional cooking, just against shorter low-temp cooking. Dry isn’t the right word. Stringy is closer. It is hard to describe. There is an initial flow of juice but the meat ends up being more fiber-y in the mouth –to our taste. We have run tests on turkeys at 70 C for 8 hours but not 80. Maybe 80 is better? Looks like more tests next year.

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By: Barzelay http://www.cookingissues.com/2009/11/27/turkey-time-4-thanksgiving-day/#comment-2851 Sun, 27 Dec 2009 23:57:26 +0000 http://www.cookingissues.com/?p=2659#comment-2851 I was designated this year to make the turkey for a party of around 20 people–too many for a normal-sized single bird, and too much for a single oven. So I decided to make one sous vide, and one traditionally roasted, and have everyone compare.

I decided that since I was already presenting a whole traditional turkey, there was no problem with having the sous vide turkey pre-carved. I ended up cooking the breasts at 60C for about an hour and a half. I did all the rest of the meat in the style of duck confit. I cured it overnight, then cooked it at 80C for 8 hours with some duck fat. After chilling, I crisped up the skin and browned the fat, tediously, in pans, basting with hot duck fat. That step took a ridiculously long time with, for instance, the wings. I again let everything chill, then carved it all. At the party, while the traditional turkey was resting, I gently warmed the sous vide turkey in the oven.

I told everyone to compare the two turkeys, and everyone went wild over the sous vide one. Every single person agreed it was vastly better than the (still pretty darn good) roasted one. Then I told them it was cooked sous vide, and they were all amazed.

Obviously, my dark meat was cooked at much higher temp than yours, and for a vastly longer time. Yet it was not my perception that it was dry or stringy, at least no more than confit always is. Why not?

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By: eatdrinkandroll http://www.cookingissues.com/2009/11/27/turkey-time-4-thanksgiving-day/#comment-2850 Wed, 02 Dec 2009 02:32:30 +0000 http://www.cookingissues.com/?p=2659#comment-2850 i am def gonna try this out soon, maybe x mas!!! guys i started a new food blog, not your typical boring one, just honest and pure. if you have two seconds can you take a peek and tell me your honest opinion on the blog!!!
thanks
bill http://eatdrinkandroll.wordpress.com/

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By: Dave A http://www.cookingissues.com/2009/11/27/turkey-time-4-thanksgiving-day/#comment-2849 Tue, 01 Dec 2009 18:44:00 +0000 http://www.cookingissues.com/?p=2659#comment-2849 The tendons are a pain. I took half out and left half in for structure during cooking.

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By: Dave A http://www.cookingissues.com/2009/11/27/turkey-time-4-thanksgiving-day/#comment-2848 Tue, 01 Dec 2009 18:42:28 +0000 http://www.cookingissues.com/?p=2659#comment-2848 You know it Sygyzy,
I only wish I had more money. The Zebralight is the only flashlight I own that I’m proud of. It is a monster. I bought the H-60 to get the highest output but I’d like to get the 30 or 50 for an even smaller light that takes standard batteries. Most of my work is task-light oriented, but I am thinking of buying another high-quality flashlight that is optimized for throw. Any suggestions? I’d really like to get an H50 or 30 and then mount a Fenix on the side so I could do flood or throw.

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By: òste e còc http://www.cookingissues.com/2009/11/27/turkey-time-4-thanksgiving-day/#comment-2847 Tue, 01 Dec 2009 05:15:17 +0000 http://www.cookingissues.com/?p=2659#comment-2847 What about the bothersome, inedible tendons in the drumsticks? Consider the ballotine.

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By: sygyzy http://www.cookingissues.com/2009/11/27/turkey-time-4-thanksgiving-day/#comment-2846 Tue, 01 Dec 2009 05:01:00 +0000 http://www.cookingissues.com/?p=2659#comment-2846 Dave, I spy a Zebralight headlamp. Are you a … flashaholic?!?!?

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By: chocolatesa http://www.cookingissues.com/2009/11/27/turkey-time-4-thanksgiving-day/#comment-2845 Mon, 30 Nov 2009 21:07:49 +0000 http://www.cookingissues.com/?p=2659#comment-2845 Wow! Beautiful! I really wish I could try something like that someday.

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By: the butcher http://www.cookingissues.com/2009/11/27/turkey-time-4-thanksgiving-day/#comment-2844 Mon, 30 Nov 2009 04:00:09 +0000 http://www.cookingissues.com/?p=2659#comment-2844 i don’t think you should change a thing if you are satisfied with the result. conventional is something to be improved upon. keep up the good work.

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