It’s that time of year.
Turkey tradition will gather us to the table. Some will roast their birds and others will smoke them. The daring will fry them in large vats of hot bubbling oil. This year, I cooked my turkey just like none of those examples.
Here’s what happened…
* when cooking sous vide, use only food grade / bpa free material.
Quick Review of the Breakdown – 30 Second Video
Gastronomy Monk 