Torrisi Turkey Recipe
Joyce Park stashed this in Food
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!