Sous Vide Turkey - The Cook (pron heavy)

pmad · Nov 25, 2021

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 · Nov 25, 2021

Fixing links, give me a moment

Fixed ... kinda

ShadowDriver · Nov 25, 2021

Woohoo! Life-sized photos!

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

pmad · Nov 25, 2021

ShadowDriver said:
Your nuts are HUGE

Thank you. Thank you very much

blazinfire · Nov 25, 2021

Fix the photo's so i can look lol

Shadowdog500 · Nov 25, 2021

The left edge of those photos looks awesome!

ShadowDriver · Nov 25, 2021

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"

pmad said:
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!

Sous Vide Turkey - The Cook (pron heavy)

pmad

is Blowin Smoke!

pmad

is Blowin Smoke!

ShadowDriver

somebody shut me the fark up.

pmad

is Blowin Smoke!

blazinfire

Babbling Farker

Shadowdog500

is One Chatty Farker

ShadowDriver

somebody shut me the fark up.

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