Quote:
Originally Posted by jonumberone
I've been home the last few days because of the storm and decided to clean out the freezer.
First, I found a small roast beef about one and a half times the size of my fist.
No idea what cut it was, but it was likely top or bottom round.
4.5 hours at 131°. Much to my surprise it was unbelievably tender.
Used the juice in the bag and some mushrooms to make a gravy, and served it as open faced sandwiches.
Next up boneless turkey breast. Marinated for 4 hours, removed from marinade and did 3 hours at 145°.
Truly the moistest turkey I've ever had. Sliced it up and didn't even bother to make a gravy. Used the left overs to make Turkey clubs the following day and it was still plenty moist.
The texture was also very different, in a good way. It didn't have any of the stringy-ness ( is that a word?) that I associate with turkey or chicken.
Finally I found a few boneless chicken breasts. 145° for 60 min.
Used them to make chicken salad sandwiches. Again, unbelievably moist.
I commented to my wife that they were moist enough that we didn't need mayo.
Tried some with out mayo, and added a slice of avocado instead. It was really good.
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I have to think that cooking a good thick London broil like this would make for some outstanding French dips. Best dip I have ever had was thin sliced rare London broil....ruined all other dips for me.