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Export 3 ingredients for grocery delivery
Step 1
Use your immersion circulator to preheat a pot of water that is large enough to hold all the turkey bags. Heat it to 152°F (67°C).
Step 2
Break the turkey down into its parts. Remove the skin from the breasts, thighs, and legs.
Step 3
Place one turkey part each in vacuum-seal bags. Season each bag with fresh herbs, lemon zest, salt, pepper, and 1 Tbsp butter.
Step 4
Seal the bags.
Step 5
Probe one of the breasts by using some sous vide tape and a waterproof needle probe.
Step 6
Set the high-temp alarm on your ChefAlarm for 150°F (66°C).
Step 7
Place the bags in the water bath and cook.
Step 8
When the high-temp alarm sounds, set the ChefAlarm’s timer for 5 minutes.
Step 9
When the timer sounds, remove the bags with the breast meat to an empty cooler to keep warm. Increase the temperature of the water bath to 192°F (89°C) and continue to cook the dark meat.
Step 10
Re-set the high-temp alarm for 190°F (88°C) and insert a probe into one of the thighs using sous vide tape.
Step 11
When the high-temp alarm sounds, remove those bags to the cooler.
Step 12
You can drain the turkey/melted butter liquid from the bags and use it to enrich your gravy.
Step 13
Slice and serve the best turkey ever.
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