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Boned white meat
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Boned white meat
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A layer of plastic wrap into the pan
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Skin down
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Skin and transglutaminase
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Transglutaminase powder
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White meat down
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Sloppy dark meat layer
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Pressing with 14 pounds of scuba weights
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After pressing, plastic layer still on
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After pressing
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After pressing
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Cut into two sections
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Sous vide at 140°F for 7 hours
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Skin crisped, sliced into portions
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Final turkey sandwich after sous vide and crisping the skin