Perfect Turkey

Cooking Space Recipes
Written By Guest User

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

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)

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.

Serve

Tags

Guest User
Previous

Cubano
Next

Ramen