Has anybody ever tried doing sous vide for a turkey? How did it go? Any tips? /cc @altonbrown
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You can do it, but you have to quarter it and do four separate bags.
Yeah, I assumed that much. Dark meat presumably would be done at a different temp as well
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Which is an advantage here.
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Oh definitely. Mostly just looking for some feedback on folks who have tried it before on whether it was better than roasting and what they did for the skin
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