Sous Vide or Not Sous Vide, Part Two

Well, following the prior post on my food fanatic husband's penchant for cooking experimentation, here is our verdict on the sous vide cooking method for a whole turkey.

That cooked bird, whose sacrifice we greatly appreciate, turned out delicious. My clever husband chose well. What we cannot devour in a few days will be frozen for future consumption.
 

In the sealed cooking bag he opted to use chicken broth in place of the suggested water. I concurred, and later portioned the resulting stock in numerous freezer bags. In future, we likewise agree, some sodium free broth would be preferable as the resulting stove top corn bread stuffing came out extra salty.

(Don’t judge; I like the classic brand from my childhood… Heh…)

Also, I may note, the prepared stuffing mix is available in lower sodium. Anyway, twelve hours in a 150F degree water bath followed by a 450F degree oven roasting for thirty minutes resulted in an overall tender, fall apart juicy texture with a delectable outer crispness.

Yum.

I have since cleared the kitchen of entanglements and obstacles. The equipment, meanwhile, needs cleaned before storage and now our refrigerator is making strange noises.

Ugh…

Are you ready for the holidays or, like me, do you wish 2019 would end already?

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