Bob Bailey
TVWBB Wizard
Did a 13.5# bird yesterday. Wife & I ate 1 wing and a couple of slices of breast for supper last night. Had eldest daughter, her husband, oldest son and a friend of his over for supper today. Not wanting to overcook and/or dry out the turkey, I broke it down this morning, vacuum sealed in 3 packets and put in the fridge. A couple of hours before supper, heated a pot of water to almost boiling, shut off the fire and dropped in the packets. Turned the burner on low to maintain the temp once it dropped to 170F. Cut the packets open and sliced to serve. Probably the most moist and tender bird I've ever cooked. Actually, better than it was fresh off the grill and rested.
Had the carcass boiled and in the fridge before noon so all that's left to do is pick the bones and put together some hearty turkey noodle soup tomorrow. We're looking at highs in the low to mid 40s for the foreseeable future so hot soup will be a nice lunch time warmer.
Had the carcass boiled and in the fridge before noon so all that's left to do is pick the bones and put together some hearty turkey noodle soup tomorrow. We're looking at highs in the low to mid 40s for the foreseeable future so hot soup will be a nice lunch time warmer.
