Sous Vide Turkey - The Cook (pron heavy)

[pmad]

Two turkeys (20# & 12#)
12#

20#

After Sous Vide

White Meat (145°) Dry Brine - Left, Wet Brine - Right

Dark Meat (155°)

White Meat after Smoking (168°)

Dark Meat after Smoking (183°)

Appetizers:
Shotgun Shells (garlic, chorizo, cheddar, jack)

Poppers (cream cheese & crab meat)

Naked Fatty - gets broken into dressing

Nuts (rosemary, cayenne, brown sugar, butter)

Happy Thanksgiving everyone!

EDIT: Links fixed

 

[pmad]

Fixing links, give me a moment

Fixed ... kinda

 

[ShadowDriver]

Woohoo! Life-sized photos!

Your nuts are HUGE in that last shot. :shock: :tsk:

 

[pmad]

Your nuts are HUGE

Thank you. Thank you very much

 

[blazinfire]

Fix the photo's so i can look lol

 

[Shadowdog500]

The left edge of those photos looks awesome!

 

[ShadowDriver]

Did some tweaking of photos to make it easier to see...

I've found the "Huge" or "Large" thumbnails the best to choose for sharing.

These are the "Huge" as the last alpha-numeric before the period in the filename is an "h"

Two turkeys (20# & 12#)
12#

20#

After Sous Vide

White Meat (145°) Dry Brine - Left, Wet Brine - Right

Dark Meat (155°)

White Meat after Smoking (168°)

Dark Meat after Smoking (183°)

Appetizers:
Shotgun Shells (garlic, chorizo, cheddar, jack)

Poppers (cream cheese & crab meat)

Naked Fatty - gets broken into dressing

Nuts (rosemary, cayenne, brown sugar, butter)

Happy Thanksgiving everyone!