Quote:
Originally Posted by Russic
The 24 hour turkey was a massive success. The best compliment came from my father, who said after taking his first bite "Well, I have to admit: I thought you were an idiot."
Legs/thighs were in for 14 hours at 165, while the breasts were in for 4 at 145. Not exactly how I would have configured it, but because we were eating at my parents' house we had to work around their schedule. I'm actually surprised the dark meat wasn't a total disaster at that time, but admittedly it was pretty much perfect.
I pan-seared to finish, and my only warning would be that it's real hard to get them dry, so for the first 5-10 seconds after it hits the oil it spits pretty intensely.
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Did the same thing this weekend. Turned out pretty well. Slightly oversalted the turkey, but otherwise it worked well. I also removed the skin before hand and sandwiched them between cooking sheets to make crispy skin crackers. So good. Also pan seared and butter basted to finish. Will be doing turkey this way for a while now.