# T’Day Prep

**URL:** <https://community.anovaculinary.com/t/t-day-prep/29662>\
**Category:** Anova Precision® Oven\
**Created:** [November 23, 2021, 11:31pm UTC](https://community.anovaculinary.com/t/t-day-prep/29662 "2021-11-23T23:31:56Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Brothers](https://avatars.discourse-cdn.com/v4/letter/b/b77776/32.png) [@Brothers](https://community.anovaculinary.com/u/Brothers)\
**Post date:** [November 23, 2021, 11:31pm UTC](https://community.anovaculinary.com/t/t-day-prep/29662/1 "2021-11-23T23:31:56Z")

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I’ve asked this in the Facebook APO group, with no response.

My daughter has bought frozen dinner rolls and non-frozen turkey thighs. Any thoughts on how best to cook each of these in the APO?

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**Author:** ![Cynd57](https://avatars.discourse-cdn.com/v4/letter/c/898d66/32.png) [@Cynd57](https://community.anovaculinary.com/u/Cynd57)\
**Post date:** [November 24, 2021, 2:19pm UTC](https://community.anovaculinary.com/t/t-day-prep/29662/2 "2021-11-24T14:19:32Z")

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I am cooking my turkey thighs in the Anova. Like you I haven’t found a lot of information about thighs, in the Anova or otherwise. So here’s what I decided to do:

I’m cooking a boneless turkey breast by probe (to 157F) at 350F, rear fan, 20% steam. It usually takes just over an hour. At the same time I have two DEBONED turkey thighs plus deboned legs that I will tie into a dark meat roast. I will have a second (non Anova) probe in that one. My target temperature for the dark meat will be 180F. I will keep a close eye on both temps and pull each roast when done. I’m hoping it won’t take a long time between the two being done. If the dark meat roast ends up being comparable in size to the white meat one, I might start it a little earlier.

I sure hope it all works!