semi OT - best turkey yet ... early Christmas eve eve dinner

Canugghead

Followed this recipe:

http://www.chefsteps.com/activities/greatest-thanksgiving-ever

Definitely my best turkey yet bar none, Sorry no egg involved at all. 

Gravy was amazing because it was made with stock from bones of almost the whole 17 pound bird.

I don't have meat glue so instead of making a giant roulade with both legs I made two smaller ones, turned out better because each roll fits my rectangular fryer perfectly and the smaller slices were just the right size for serving. Rolled each leg tight with cling wrap, then put in freezer 30 min to firm up before vac sealing. Sous vide 150F for about 4-5 hours, dried and deep fried in 375 oil to crisp the skin quickly.

Breast was cooked in oven at 250 till IT 145, basted few times with ghee. Running behind with sides so I drop the oven temp to 225 to stall till probably IT 150-155. Removed from oven, cranked oven up to 475F, basted one last time with ghee, s&p the skin heavily, back in oven until skin brown and crispy.  In spite of the hiccup, it was still incredibly juicy.  I also figured out why my breast slices won't stay nicely on the breast bone as shown in the recipe photo ... I carved as close to the bone as possible whereas they carved shallow for photo op!

.

If I may say so, my days of automatically cooking every turkey in the egg are over.

Also cooked prime rib roasts and tandoori chicken.  Sides were sous vide carrots, roast potatoes, salad, muffings

 

For this dinner we had to deploy the kitchen box and almost all my toys. I need help with my addiction!

DIY sous vide for turkey leg roulade

Anova sous vide for carotsI 

XL BGE for prime rib roasts 

Tandoor for tandoori chicken and naan

Roaster oven for roast potatoes

Deep fryer to crisp up roulade

Vac sealer

Merry Christmas to all!

The Cen-Tex Smoker

That's my kind of cook. Awesome.

DMW

Nice man! Quite the effort there, looks like it paid off in spades!

GATABITES

Impressive meal man. A lot of time indeed but sure look good from here. 

Canugghead

Thanks for the compliments.  It's a lot of work but many prep tasks were done the day before:

- injected the breast

- deboned, de-sinewed, seasoned, rolled and vac sealed the leg roulades

- skinned, slashed and marinated the tandoori chicken legs

- deboned and tied the prime rib roasts

With XL, oven and two sous vide units all running at low temp for hours, it gave us time to do the sides. The tandoor required constant attention though.

What I also really like about this turkey recipe is the presentation and ease of serving; and for the first time, dark meat including the usually hard-to-chew drumsticks was gone before the breast! 

caliking

I bow down to you. Extra extra credit for using so many of your toys with spectacular results. I can't get over the pic of the turkey.

theyolksonyou

Once again I'm ashamed to post pics. That carved turkey pic is off the hook!

bweekes

Man, that is epic. I have trouble managing two eggs at the same time, never mind all other devices you deployed. Awesome. 

Canugghead

Forgot to mention this favourite cookware was also deployed:

http://www.thermalcookware.com/main.php?mod=Shop&file=Product&cat=5&pid=4

It turned this + water:

into this (pic taken after chilling) in 6 to 8 hours, just boiled in the beginning and reboiled halfway, resting in the thermos almost the whole time with no fuel:

theyolksonyou

Okay, I quit. Good bye cruel, cruel forum.

Canugghead

Sorry Jason, this forum got me addicted with cooking and the toys, just paying it forward 

theyolksonyou

Keep em coming. Between you and @caliking‌ I see so much new stuff. I'm on the front end of this journey. No apology needed.

Canugghead

A better shot of the table from a guest: