Quote Originally Posted by WmRMeyers View Post
And I have a pork tenderloin in the Sous Vide right now...
Speaking of Sous Vide - I do the turkey in the Sous Vide - best turkey I have ever had...

I break down the turkey into the large cuts, breasts, legs, thighs, wings. Put the breasts into one vacuum bag, legs and thighs in another, wings in another. Dark meat is 148F for 12 hours, light meat is 140F for 8 hours. Then into the refrigerator till a few hours before serving d id all that on Sunday. Then back into Sous Vide at 140 for a 1 hour warm up at 135F. After warmed, save juices for gravy, pat dry, put on baking sheet, a little olive oil on skin and under the broiler for 15-20 minutes and then serve...