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kilodelta
10
Nov 19, 2017
I sous vide the turkey. Part it up, season with salt, pepper and sugar with sage and thyme. Then into the vacuum sealer and 145F for the legs and wings, then 135F for the breasts. I do pre-sear the skin too.
This year keeping it simple, turkey, home made cranberry sauce, broccoli, and butternut squash along with some stuffing.
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