Let’s talk turkey – more specifically, let’s talk about how to get the crispiest, most delicious skin on your turkey (or chicken) using sous vide. Trust us, once you’ve tried this method, you’ll never want to go back to traditional roasting.
First things first, for those who aren’t familiar with sous vide cooking, it involves sealing your meat (or vegetables, or whatever you’re cooking) in a plastic bag and then submerging it in a water bath that’s been heated to a precise temperature. This allows for even cooking and results in incredibly moist, tender meat. But the downside of sous vide is that it doesn’t produce crispy skin, which is where our method comes in.
To start, you’ll want to sous vide your turkey (or chicken) as you normally would, making sure it’s cooked to your desired temperature (we like 150°F for poultry). Once it’s done, remove it from the bag and pat it completely dry with paper towels. This is a crucial step – any moisture on the skin will prevent it from getting crispy.
Next, you’ll need to give the skin a quick blast of heat. The best way to do this is with a kitchen torch, but if you don’t have one you can use your oven’s broiler. If using a torch, hold it about an inch away from the skin and move it back and forth until the skin is blistered and browned. If using the broiler, place the bird on a baking sheet and broil it for a few minutes until the skin is crispy and browned.
Now comes the fun part – adding flavor and texture. Start by rubbing the skin with a mixture of butter, herbs, and spices. Feel free to get creative here – we like a mixture of thyme, garlic, and smoked paprika. Next, add a layer of breadcrumbs or panko to the skin. This will give it an extra crispy crunch and help keep it from getting soggy.
Finally, put the bird back in the oven (or broiler) for a few minutes until the breadcrumbs are golden brown and the skin is super crispy. Voila – you now have the crispiest, most delicious turkey (or chicken) skin you’ve ever tasted.
Don’t be afraid to experiment with different flavors and spices – the possibilities are endless. And if you’re feeling really adventurous, you can even try this method with other meats like duck or pork. Trust us, once you try it, you’ll never want to roast a bird the old-fashioned way again.
So what are you waiting for? Get your sous vide machine out and start experimenting with crispy skin. Your taste buds will thank you.
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