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What's the best way to slow cook a turkey?

post #1 of 5
Thread Starter 

What's the best way to slow cook a turkey?  (or turkey parts)

 

TIA

post #2 of 5

Sous vide!

 

post #3 of 5

 

What are you "going for" and or trying to accomplish?, specific dish etc.

Personally brine and roast the breast and confit the legs and wings Love smoking the bird and parts, could also use a slow cooker/crock pot depending on what your goal is.

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #4 of 5
Thread Starter 
Quote:
Originally Posted by EverydayGourmet View Post
 

 

What are you "going for" and or trying to accomplish?, specific dish etc.

 

Personally brine and roast the breast and confit the legs and wings Love smoking the bird and parts, could also use a slow cooker/crock pot depending on what your goal is.


I'm going to shred it afterwards and then quick stir fry it to crisp the outside (vaca frita de pavo)

post #5 of 5

I'd probably borrow from the Chinese and simmer it slowly in a flavorful broth, though not the looing sauce they'd use. Then let it cool in the broth before shredding. 

 

For your dish, maybe something like citrus juice (naranja agria, orange/limes/lemons/grapefruit in combination) , chicken stock, achiote paste, dried chile of your choice--though I've become a fan of guajillo, onion, garlic, cumin, coriander, salt, pepper.  maybe some sweet spices in small amounts like cinnamon, maybe clove. 

 

Probably need to truss/tie it to keep it together for when you remove it from the pot.

 

For the leftover cooking liquid, you could use as the liquid for making tamales, reduce it for a sauce and so on. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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