Deconstructing and cooking to different temps sous vide and finishing on pellet

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Nov 27, 2024
8:30:37pm

Dryfire All-American

Deconstructing and cooking to different temps sous vide and finishing on pellet

grill is the way to go. Be sure to also roast what's left of the carcass and use it to make gravy.

This message has been modified

Originally posted on Nov 27, 2024 at 8:30:37pm

Message modified by Dryfire on Nov 27, 2024 at 8:32:09pm

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Dryfire

Bio page: Dryfire
Joined: Jul 8, 2020
Last login: Nov 27, 2024
Total posts: 4,502 (42 FO)

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Messages

Author

Time

Pellet grill smokers - do you cook your turkey breast & dark meat to...

Eddie

Nov 27, 8:27pm

Deconstructing and cooking to different temps sous vide and finishing on pellet

Dryfire

Nov 27, 8:30pm

Pretty easy to separate the turkey before cooking, but if you don’t want to,

gaffer

Nov 27, 8:30pm

I always spatchcock my turkey, and by the time the white meat reaches 160..

cougarBee

Nov 27, 9:02pm

Keep separately but if you’re cooking while it’s still easy.

Supercoug

Nov 27, 8:38pm

I have spatchcocked my turkey for the last several years.

Adrielle

Nov 27, 9:04pm

Thanks for sharing

Hang10

Nov 27, 9:34pm

Simply quarter the Turkey. Grill separately to diff temps. Takes about an hour

kotacoug

Nov 27, 10:22pm

Also don’t cook breast higher than 155

kotacoug

Nov 27, 10:27pm

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