Ok, the thighs are better around 180F but the breast will be dry past 160ish. Has anyone tried putting the turkey in thigh/legs first and holding them there 4 or 5 mins to give them a head start, then proceeding to submerge the whole bird? Seems like that would get the thighs to a higher temp and hopefully more tender/juicy and still allow the breast to not dry out? Any ideas would be appreciated.
I also thought about lobbing off the leg/thigh and dropping it in the oil 5 mins early then putting in the rest.
Thoughts?
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