The BEST FORKING Turkey should be prepared in separate preparations. I note that I do start with a brined turkey. With a few herbs and things the SousVide oven will guarantee perfect moist delicious breast meat. You can also brown the Sous Vide Breast if you care to and you crisp the breast skin in the oven. Wings can be easily oven fried relatively fast. Then legs always come out amazing being oven steam roasted.
Every time I did Turkey breast I set the Sous Vide at 140 degrees…and a few hours latter always perfect…not messing with that…
I prefer the leg quarters to be roasted….I do them at 350 in a pan with vegetables, herbs and fruit. The produce and herbs are a big bed that is a natural rack and produces flavorful steam. Then the pan gets a tight cover and in about 3 1/2 hours the legs are full of flavor and are very juicy.
The wings to be oven fried at 425 F for about 50 minutes on a rack. I like preparing the oven fried wings the most because it is very little work and comes out wildly flavorful with a crisp skin.
I like to crisp up the skin separately. This can be done a few different ways. Sometimes I just throw the skin on a pan in a 350 degree F oven. After 30 minutes I turn the skins over and loosely cover them and within 30 minutes they will be done.
Another way is to set the oven at 375 F and line a sheet tray with parchment and the towel blotted skins. Then COVER the skins with parchment and set ANOTHER tray on top for about 45 minutes in the oven. This way you get nice flat crisp perfect skins but I warn you that this way it makes a big mess.
Well that’s what I do you do what you want!
Those were a few Secrets for serving the most FORKING Amazing Turkey.