Quote:
Originally Posted by GP_Matt
I can now report back that the turkey was a great success. The white and dark meat were both tender and juicy and the drippings from the dark meat bags made for some really tasty gravy.
Several guests reported it as the best turkey they had ever had.
We had 20 pounds of butchered turkey meat and everything fit in the large zip-loc bags. One bag for each breast and leg and one bag for both wings.
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What temp and times did you use?
I assume you did the dark and white at different temps?