This isn't a full recipe for anyone else other than me so I can remember how I did this again for next year. Never make turkey any other way!!!!!!
Step one- Spatchcock turkey 2 days in advance. Separate wings and drum sticks. Salt rub the bird with salt, poultry seasoning and pepper. Optional- add sage leaves to the bottom side of the bird. Place in a vacuum seal bag and seal. Seal dark meat separately.
Step two- Set the sous vide machine to 151 degrees.
Step three- put dark meat (legs and wings) in the sous vide for 6 hours. Take out and place in ice bath. Place in Fridge
Step four- Adjust the temperature to 143.5 degrees. When the desired temperature is reached add the breast for 4 hours. Place in ice bath and into the fridge when done.
Step 5- Thanksgiving day. Reheat sous vide to 143.5 and reheat both white and dark meat for 40 minutes.
Step 6- When done. Remove from bags and save the drippings for gravy. Brush the turkey with butter and place on a rack with a cookie sheet underneath.
Step 7- Roast in the oven at 450 degrees for 10 minutes. Pull out when you have reached the desired color.
Make this gravy
Ingredients
- 4 cups turkey broth
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
Pour turkey broth into a medium saucepan and heat until warm.NOTE: You don't have to bring the broth to a boil just until steamy and warm. In a large skillet melt the butter. Sprinkle the flour over the butter and whisk together. Continue cooking and whisking until the flour has become brown. Add warm broth a ladle at a time to the flour mixture whisking as you go. TIP: Make the gravy thinner than you want because when the gravy cools it will thicken up. Or if you're making the gravy ahead of time save some of the broth for when you re heat the gravy. Add salt and pepper.
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