As much as I dislike Trump and what he ' s done so far . let ' s see what he actually enters the Office with . The electors haven ' t even voted yet and we ' ve proclaimed ourselves the next Nazi Germany . <| sep |> How did he get away ? <| sep |> It ' s what fueled their success , right ? Why stop now ? When you only know one way of winning , what else are you going to do . <| sep |> The authors hair is just perfect <| sep |> This year , I went with four turkey breasts sous vide , applewood smoked , ovenroasted , and fried in the oiless fryer . Pics are For all of the birds , I dry brined for 36 hours with kosher salt , dried rosemary , and dried thyme . For the sous vide , I buttered , peppered , and bagged each breast individually and infused each with rosemary and sage , respectively , and cooked at 145 degrees Fahrenheit for three hours . The meat came out tasty and with a great texture , but it did not come out as moist as I had hoped . The ovenroasted bird , I injected with a homemade marinade consisting of honey , chicken broth , rosemary and thyme . The meat came out dry as I accidentally let the internal temperature get to 177 . When the internal probe sounded at 165 , I checked it with a different thermometer and it read at no less than 150 in multiple spots . So I returned it to the oven to be safe and when I returned some fifteen minutes later to check , it read as high as 177 . I was disappointed , but the taste of marinade while mild received a few compliments . The oiless fried breast was injected with a commercial Cajun butter . The skin was crisp and she had a beautiful color about her . It seemed to be the secondmost favored meat . The overwhelmingly favored breast was the applewood smoked turkey . As with the fried bird , the Cajun injection really added a lot of moisture and flavor . Of course , the smoke added a lot of flavor on the outer edges and it was admittedly better than the rest . Overall , this was really a feat of trying out new things . My wife believed I was going overboard she prefers traditional oven roast , but I wanted to test out some variations with my large family acting as guinea pigs . My only major disappointment with the turkeys was with the sous vide turkey breasts . The whole reason I purchased the Anova was because while researching how to get the most succulent meat I happened upon Kenji ' s explanation of how to get the meat cooked at lower temperatures . I experimented around with turkey for the past two months with my eyes locked on today , the big day . While I have always enjoyed the taste and texture , my first red flag was that my wife could not stand the texture . I think she is just used to dry turkey from her mother ' s cooking , but she says it feels undercooked . This is the same woman who likes her steaks well done . So , for the time being , I think I will stick with veggies and steaks . Otherwise , I do have a packer ' s cut brisket in the freezer . When I feel ready , I will let it thaw to a wet age of about 45 days and try our Chef Steps ' brisket recipe while cutting down on the salt . Regarding next year , I think I will stick with the Cajun injection and shoot for a whole bird spatchcocked in the smoker but maybe go for a wet brine . Maybe . The dry bribe seems to work just as well if not better .