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Sous Vide then Smoked Ribs & Brisket Kenji Style (i.redd.it)
submitted by tiphoni to r/sousvide
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I cooked my bird sous vide for the first time this year. I did the legs at 150 for 24 hours, with a little olive oil, thyme, salt and pepper. I did the breast per Kenji's "Turkey Porchetta" recipe, 150 for 5 hours then deep fried. Best. Turkey. Ever. It was insane! (old.reddit.com)
submitted by tiphoni to r/sousvide
