Page 226 - Turkey Book from Meathead
P. 226
his recipe will make the best turkey you have ever
tasted, guaranteed. It will feature superbly tender and juicy meat from the extremely low and slow sous vide method, highlighted by the delicate elegance of hardwood smoke and crispy skin. Here's how.
If you are not familiar with the concepts of sous-vide-que, permit us to recommend another one of our Meathead’s Deep Dive Guides on the subject, available on Amazon for only $3.99. click the link. You will need a sous vide immersion circulator such as the Joule, our fave. You will also need a grill and hardwood chips, pellets, or sawdust. We want lots of smoke in a hurry, so chunks are not ideal. We do it with GrillGratesTM, a product that puts the smoldering wood within 1⁄2 inch of the meat. Your Thanksgiving or weeknight turkey will never be the same.
Here’s a 2 minute video on the whole process.
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