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I'm thinking of doing the turkey sous vide for Thanksgiving this year. Anybody done this?
I've read a bit and the recommended way is to carve the turkey ahead of time. Tie the breasts together in a roll and cook the skin separately. Certainly sounds doable and if it is anything like chicken breasts I sous vide it would turn out really well. If someone has done this and has any tips, suggestions, cooking times, whatever, please post them. And if this works out, I'll post about the results.
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