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Avy

Monkey
Jan 24, 2006
442
138
Hey all,are those Sous large enough for a Turkey? I usually do 12 to 16 lb Bird. I always Brine it,then BBQ on a Weber Rotisserie. I was thinking,I could leave the Lid Off and cook that skin to perfection,then pull it.

Actually,that might take too long? Mabye Lid On for like 25 min? I have never done it that way,but I do know how the BBQ cooks. Lid off is like lookin at Boiling Water. Great for drinkin beer and watching though.

Avy
 
Last edited:
May 30, 2007
313
206
Central California
Hey all,are those Sous large enough for a Turkey? I usually do 12 to 16 lb Bird. I always Brine it,then BBQ on a Weber Rotisserie. I was thinking,I could leave the Lid Off and cook that skin to perfection,then pull it.

Actually,that might take too long? Mabye Lid On for like 25 min? I have never done it that way,but I do know how the BBQ cooks. Lid off is like lookin at Boiling Water. Great for drinkin beer and watching though.

Avy
I’ve never sous vide(d?) anything larger than a tri tip, but I don’t see why not. If you have a big enough pot and enough time, you should be able to sous vide just about anything - provided large enough bags are available.
 

Avy

Monkey
Jan 24, 2006
442
138
I’ve never sous vide(d?) anything larger than a tri tip, but I don’t see why not. If you have a big enough pot and enough time, you should be able to sous vide just about anything - provided large enough bags are available.
I was thinking of using the Brine Zip Lock Bag. Not Sealt Enough?

Sorry Admin,can you move my post to the correct place?

Avy
 

Avy

Monkey
Jan 24, 2006
442
138
Maybe break it down into parts and sous vide it that way?
I thought of that Brother,I was thinking keepen her whole. The Turkey is a tough one to cook for me. It was just a thought I had. Actually,cutting it up is the best way for perfection. I am tryin to master thy Turkey. Yeah,I have had a great Turkey,but Avy has Yet to cook the Perfect one?

Avy
 

eric strt6

Resident Curmudgeon
Sep 8, 2001
20,395
9,708
directly above the center of the earth
I thought of that Brother,I was thinking keepen her whole. The Turkey is a tough one to cook for me. It was just a thought I had. Actually,cutting it up is the best way for perfection. I am tryin to master thy Turkey. Yeah,I have had a great Turkey,but Avy has Yet to cook the Perfect one?

Avy
I did a nice one in a apple cider brine, skinned it then in a weber kettle indirect low heat slow BBQ with sweet baby rays BBQ sauce (triple layer of foil under a wire rack for airflow under the turkey with a vertical foil wall with the coals on the other side of the kettle)
 

Avy

Monkey
Jan 24, 2006
442
138
I did a nice one in a apple cider brine, skinned it then in a weber kettle indirect low heat slow BBQ with sweet baby rays BBQ sauce (triple layer of foil under a wire rack for airflow under the turkey with a vertical foil wall with the coals on the other side of the kettle)
Wow,that sound’s intense. I can see what you describe in my Head on Cooking.

When you say “skinned” it,do you mean,Broke Down? No skin? The Bird is Whole?

Avy
 

eric strt6

Resident Curmudgeon
Sep 8, 2001
20,395
9,708
directly above the center of the earth
Wow,that sound’s intense. I can see what you describe in my Head on Cooking.

When you say “skinned” it,do you mean,Broke Down? No skin? The Bird is Whole?

Avy
de skinned, bird whole

this is the brine. I actually brine for two or three days ( I just use the brine recipe and skip the rest)