Sous Vide Turkey Breast With Extra Crisp Skin.

https://teakdoor.com/attachment.php?a...tid=4590&stc=1

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Now excuse my stupidity, well known around here of course, but at what temperature was your sous vide set at and for how long?

Ahhh for fucks sake. It's not even your tossing picture. So what's the game then?

I soak in a bag @ rolling temp.

They are not bags you fool







https://teakdoor.com/images/imported/2017/12/1200.jpg

I soak in a bag @ rolling temp.

Skin Deep...some sort of comment on crispy turkey skin?

I could ask AO for borrow of his 9 year old pristine and crisp up some skin deep.