145°F No. No. Feedback? https://twitter.com/SaucercrabZero/status/941477937261547521 …
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Replying to @MorlockP
What parts were tough? Thighs, breast, etc? Tough how? Dry? Firm? Gristly? Stringy? Dense? Hard to shred? Hard to cut/tear?
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Replying to @random_eddie
All parts. Hard to bite / cut. Not dry. Not gristly. Not stringy.
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Replying to @MorlockP
Then yeah, my best guess is it's from age and exercise, and I'd keep it at the temp you prefer (145 is fine, I usually do 140 or even 135) and just cook it longer. Id've thought one day would do it, but maybe it needs two? Also maybe jaccard needle it first (next time)?
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Replying to @random_eddie
Someone else (
@BostonDelendEst ?) said dark meat needs 165 to break down collagen, I think? Default plan is 145° for half, 165° for the other half, maybe 24-36 hours. Maybe with some bacon fat added to package? Btw, SV first, then fry is a pretty decent strategy. Will repeat.5 replies 0 retweets 1 like -
Replying to @MorlockP @BostonDelendEst
"SV first, then fry is a pretty decent strategy" Indeed, have done that for T-day three years now. My technique keeps improving, and this year's was the best turkey anyone in attendance has ever had.
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Re collagen: you can get it to happen at lower temps over longer times. That's why ribs at 140 for three days works. I may try doing turkey legs and wings low and long - see if I can get the tendons to melt. Breasts and thighs don't need it, in my experience.
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yeah, turkey leg tendons suck even worse on my free range birds than store bought
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Replying to @MorlockP @BostonDelendEst
My theory/hope is that if you do them low and long and get the connective tissue to dissolve then you can remove the tendons like picking toothpicks out of a jello mold.
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