Perfect Turkey Serves 6-10 depending on size of turkey breast
Sous vide breast and confit turkey legs are a twist on a holiday classic.
This is the 15th video of Cooking Space
It's Turkey Time in this episode of CookingSpace! Chef Garces makes his twist on a traditional thanksgiving recipe, using both a sous vide and a confit technique to create 'perfect' Turkey. Family coming together for the holidays holds a special place in his heart and a full heart deserves a full belly. Happy Holidays from Jose's kitchen to yours!
In the next episode of Cooking Space, Chef Jose Garces shows his original cubano sandwich recipe! #familyfirst
Preparation
Preparation (breast) - requires sous vide
- Combine all ingredients in a vacuum bag and seal.
- Set circulator to 157. Once water is warmed place the bags in the water.
- Let cook for 3-3.5 hours, or until cooked through.
Preparation (legs)
- Melt duck fat in a sauce pot over low heat.
- In a deep baking pan, place onion, garlic, herbs, and turkey legs on top of a baking rack.
- Season liberally with salt and pepper.
- Add duck fat to just cover the legs.
- Cook at 275 for about 5 hours, or until meat is tender enough to fall off the bone.
Ingredients
For the Breast:
- 2 skin on breasts
- 2 Tbsp EVOO
- 2 oz rosemary (whole)
- 4 oz thyme (whole)
- 5 each sage (whole)
- 4 garlic cloves (whole, crushed)
- 5 Tbsp Salt
- 2 Tbsp pepper
For the confit legs
- 2 turkey legs
- duck fat (as needed)
- 2 oz rosemary (whole)
- 4 oz thyme (whole)
- 1 cup onion (rough chop)
- 6 cloves garlic (whole, crushed)
- 2 Tbsp black pepper
- 5 Tbsp salt
- blended oil (as needed)
Share This Content