Back in high school a couple years ago , I took a trade class on auto tech . Knew nothing going in , now I know a fuck ton more . But if you are truly interested in cars and want to learn more you can learn everything on the internet . <| sep |> it takes time for people to start using that . <| sep |> Next time you get a gun pointed in your face I ' d love to see you make every action with perfect clarity . I mean seriously you ' re criticising a dude who responded in an extremely stressful situation from the seat of your chair at home behind a computer screen . Be quiet . <| sep |> Texas would win because Texas . <| sep |> I dont have the money for a new guitar , thanks though . <| sep |> Yours doesn ' t look anything like mine did I would definitely have trouble eating the one you ' ve made visually . I did a 12 lbs . bird and a 14 lbs . bird on different days . I did the legs first , at 155 F for 12 hours , and then left them in the water bath while doing the breasts at 133 F for 8 hours each with saltsugar mix , herbs , and 12 stick of butter in the bag 1 piece per bag . All the pieces were preseared . After that I chilled them in an ice bath and held them for a day in the fridge . On the day of I rewarmed them at 133 F for an hour , dried them , and gave them about 10 minutes on the grill to further brown the skin . It ' s hard to get an idea of the size of your breasts , but if you followed the directions one of the things I can think of is that perhaps you used a bird that was way too big ? The Chef Steps recipes especially this one had dozens of contradictory statements in it across the various chainrecipes that come together to form this years Turkey with different times and temps in the same article sometimes . So I kind of just did what I always do set it a few degrees higher than they recommend and hope for the best . All I can say for sure is that I didn ' t get a raw look or texture like yours .