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Torrisi Turkey Recipe

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Experimental science in the kitchen can help you make even the most frequently mediocre foods successfully. Here the tricksters at NYC molecular-comfort-food vendor Torrisi Italian Specialties demonstrate how to use long bouts of brining and low-temp cooking to get a moist turkey breast, then quick but intense bouts of icing + high-temp roasting with a glaze to give you an appetizingly golden "fake skin".

Would "long bouts of brining and low-temp cooking" be compatible with sous vide?

A friend made turkey sous vide recently for us and it was so moist!

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