Sous Vide Turkey Dark Meat Turkey Confit Recipes

SOUS VIDE TURKEY ROULADE

Steps:

• Place all the ingredients in a small food processor and process until you have a paste. Transfer this herb paste into a small bowl and cover and set aside until needed.
• Prepare the Turkey Roulade following the detailed guide here.
• When the turkey breast has been butterflied and shallow cuts have been made and the skin prepped, rub all of the garlic herb mix over the turkey breast as shown in pictures in the post.
• Roll up the turkey breast (as noted in the guide), and wrap it with the turkey skin.
• Using twine, secure the turkey roulade and wrap it with plastic wrap. Place the turkey roulade in the fridge overnight, up to 1 day. (You can keep it at room temperature for up to 1 - 2 hours and then roast it, but storing it overnight in the fridge is better to secure the shape of the roulade).
• Remove the turkey roulade from the fridge.
• Fill your sous vide container (I use a 12 qt container) with water and attach your sous vide cooker. Set the temperature to 150°F and cover the sous vide container (with a lid or sous vide floating balls).
• Remove the turkey roulade from the plastic wrap and pat dry with paper towels until there's no moisture on the surface.
• Rub the surface of the turkey roulade with butter (or oil) and sprinkle the surface with kosher salt and black pepper (black pepper is optional).
• Place the turkey roulade in a large vacuum bag. Vacuum seal the turkey roulade.
• When the sous vide water reaches the correct temperature, lower the turkey roulade into the water and make sure it's completely submerged in the water. Cook the roulade for 5 hours.
• Remove the turkey roulade from the sous vide container, and place it in an ice bath to cool down for about 10 minutes.
• Open the vacuum bag and remove the turkey roulade, and pour the "drippings" (that might be congealed because of the ice bath) into a small bowl or jug. You can use this to make gravy or use it like au jus for the roulade.
• Pat dry the surface of the turkey roulade with paper towels. You can caramelize the skin in 3 different ways (see below).
• BROILER - Set the broiler setting to high (grill setting in the oven). Place the turkey roulade on the broiler plate, about 3 - 4 inches away from the broiler. Let the skin caramelize all over, by turning the turkey roulade every few minutes. Keep a close eye on the roulade in the broiler, because caramelization will happen fast!
• PAN FRYING - Add some oil into a large non-stick skillet (add enough oil to cover the bottom of the pan with ½ inch of oil). Heat over medium-high heat. When the oil is hot enough, carefully place the turkey roulade on the pan, and let the skin caramelize in the heat. Rotate the roulade every few minutes to allow the entire surface to caramelize. PLEASE BE CAREFUL as the oil may spit. So please take precautions to not burn yourself. Remove from the the pan and place it on a wire rack to drain excess oil.
• DEEP FRYING - Add enough oil into a large pot (large enough to accommodate the whole turkey roulade), so that the oil comes at least half-way up the turkey roulade (about 3 - 4 inches). Heat the oil to about 380°F and carefully place the turkey roulade in the hot oil. Allow the turkey roulade skin to caramelize (about 2 - 3 minutes), and then flip it over to caramelize the other side. PLEASE BE CAREFUL as the oil may spit. So please take precautions to not burn yourself. Remove from the oil and place it on a wire rack to drain excess oil.
• The sous vide turkey roulade is now ready to be served. Slice into ½ inch slices and arrange on a platter to serve immediately. Slice the roulade only when you're ready to serve it to prevent drying out. Serve with gravy and other Thanksgiving side dishes.
• Measure how much pan drippings you get from the turkey roulade in a measuring cup.
• Add enough turkey stock/broth (or chicken stock/broth), to make 2 cups of liquid.
• Place the butter in a pot and let it melt over medium heat. When the butter has melted, add the flour and whisk until there are no lumps in the flour. Keep stirring this roux until the color changes to brown, and it smells quite nutty.
• Whisk in the stock and pan drippings and black pepper, and whisk until there are no flour lumps. Bring the gravy to a boil and then lower the heat. Cook until you have a gravy with a desired consistency. If the gravy becomes too thick, you can add more stock to thin it out. Taste the gravy and season with extra salt if needed.
• Pour the gravy into a bowl and cover with plastic wrap - make sure the plastic wrap is touching the surface to prevent any gravy skin from forming on top.

SOUS VIDE TURKEY THIGHS

Steps:

• BRINE TURKEY THIGHS (OPTIONAL): Note 2
• PREPARE SOUS VIDE BATH: Fill water in a large pot, container or sous vide machine as per manufacturers instructions. Set the temperature of immersion circulator (or sous vide 'oven') to 150F/65.6C and allow water to heat to that temperature.
• PREPARE TURKEY FOR SOUS VIDE: Mix oil and poultry seasoning in a small bowl. Rub mixture all over turkey thighs and tuck edges under to make an even roll. Place small sprig of fresh rosemary under each thigh or sprinkle some dried rosemary on thighs. Don't put in too much rosemary or the flavors will be overpowering.
• SOUS VIDE TURKEY: Place thighs side by side in freezer zipper-lock bag. Slowly lower bag into water. The pressure of the water will press air out of bag. When bag is just above water line and air is mostly out, seal (zip up) bag. Cooking time is minimum 2 1/2 hours and a maximum of 4 1/2 hours. (If thighs are fairly large, I cook them for 3 1/2 to 4 hours). Remove from water bath. Take thighs out of bag and remove skin if there is any. Reserve juices for sauce. Pat turkey dry with a paper towel.
• MAKE GLAZE/SAUCE: In a small bowl or cup, whisk together all Glaze ingredients including 1/2 teaspoon orange zest. Half of glaze will be used to glaze thighs - the rest to make the sauce. To make sauce, add remaining half of glaze, cornstarch, turkey juices or broth, 1/2 teaspoon orange zest and salt and pepper to taste to a small sauce pan. Heat on medium-high heat for about 5 minutes, stirring occasionally until slightly reduced and thickened. Taste and adjust seasonings (syrup, salt, orange, etc).
• FINISH AND SERVE: To brown for a nice presentation or to get crispy skin (if using thighs with skin), place thighs on foil lined baking sheet, (skin side up if using skin), brush with glaze all over and broil for 2-3 minutes (no need to turn over) 6 inches/15 cm from heat at top. Remove and brush with glaze again. Add garnish of orange zest and parsley if desired. Slice and serve with sauce drizzled on top or on the side.

SOUS VIDE TURKEY-DARK MEAT TURKEY CONFIT

Steps:

• 1. Preheat water bath to 140 in a large container
• 2. Combine sugar, salt, garlic, rosemary and black pepper in a large bowl. Add turkey legs and toss to coat
• 3. Transfer turkey legs and sugar mixture to a bag and seal. Cook for 24 hours
• Boneless turkey breasts-skin on in a bag and add aromatics and olive oil. Add to the water bath and continue cooking for 2 1/2 hours min, up to 8 hours
• Arrange top rack of the oven so it is 8-12" below the heating element, and preheat oven to broil
• Unbag the dark meat from the bag, reserving any liquid for gravy
• Unbag the white meat, arrange the dark and white meat pieces skin side up on a baking sheet. Blot the pieces dry with a paper towel
• Roast under the broiler , watching continuously, until the skin has browned, about 2-5 minutes
• Slice the turkey breast crosswise into medallions and arrange on a platter alongside the dark meat pieces
• Gravy 1. Melt the duck fat in a small saucepan over med heat