Whole Turkey using Anova

[acs]

Thames did a few of them last year. Read the whole thread, he has some additional comments on cooking further down.

What is everyone cooking for the upcoming holidays?

I am doing a turkey; brined in heavy salt/herb bath for 24 hours, then 135F for 24hrs. This will be my second bird since an overwhelmingly received dish at Thanksgiving. I deep fried that bird for 2 minutes to crisp the skin; everyone loved it. For the second bird (for my wife and I only) I did not bother with the deep-fry, but did boil the skin and bones and jus from the bag…strained, then made turkey gumbo. Now, jonesing for more gumbo, I am doing another turkey for Christmas.