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Confit turkey legs - looking for advice on my Thanx plan

20stone20stone Posts: 1,666
Howdy all -

In an effort to drown out my tears from Beto not being able to turn Red Texas Blue, I am neck-deep in my Thanksgiving planning.  This year, rather than using ice bags/etc to do the perfect roasted whole bird, this year the plan is:
  • Two 15 lb turkeys
  • Roast the breast skin (sandwiched between two half sheets)
  • SV the breasts (tied and rolled like a roast)
  • Confit the legs (the weekend ahead)
  • Make stock with the carcasses/wings (the weekend ahead)
I have been looking at a ton of ways to confit the legs, and am looking to pick the best of each to get the best results.  Here are a few:
Key questions for those of you that are still on the forum:
  • Have any of you done this? (method, lessons learned, results)
  • Pre-brine - Do it or not, and for how long?
  • I have an induction stove and can hold low temp indefinitely - 200F for long or 325F for short?  My bias is lower and longer (the anti-turbo).  Oven or stove (or does it matter)?
I will take pics as we go.  This should be killer.

A preview below - duck fat, butter and ham hocks


Joule SV
GE induction stove
Gasser by the community pool
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location

Austin, TX
«1

Comments

  • lkapigianlkapigian Posts: 4,087
    edited November 7
    I do a version of this and with Chicken Thighs and they come out killer- No Need to Add Fat I just do it very slow, the fat will render then cook in its own fat 


    Visalia, Ca
  • 20stone20stone Posts: 1,666
    lkapigian said:
    I do a version of this and with Chicken Thighs and they come out killer- No Need to Add Fat I just do it very slow, the fat will render then cook in its own fat 


    Thanks for that, but..... I HAVE to add the fat, because (as was pictured), I already bought a MST of duck fat.  I will, however, view and see if there are tips to be integrated into the plan.

    Duck fat sweet potato fries may be on the menu as well.
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • calikingcaliking Posts: 11,779
    I vote for the 2nd recipe you listed, minus the nitrite. Not sure that “hammy” flavor is something I’d want in turkey confit. 

    I also vote for lower and slower. It’s always mo bettah,  when feasible. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • If I may suggest something for consideration on the breasteses.

    meat glue them together to make a roulade, scrape all the fat off the inside of the skin, wrap it all the way around the roulade with meat glue as well. Then sous vide. quick fry the skin or torch it when ready to serve. There is a crispy bite of skin in every bite and 100% juicy breast meat underneath. 

    I have the meat glue. Just sayin...
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • 20stone20stone Posts: 1,666
    If I may suggest something for consideration on the breasteses.

    meat glue them together to make a roulade, scrape all the fat off the inside of the skin, wrap it all the way around the roulade with meat glue as well. Then sous vide. quick fry the skin or torch it when ready to serve. There is a crispy bite of skin in every bite and 100% juicy breast meat underneath. 

    I have the meat glue. Just sayin...
    That sounds awesome.

    The recipe I have followed in the past involves creating a big skin chip (https://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.html).  Your idea is even better.

    On the other hand, "meat glue" sounds a little iffy:
    https://delishably.com/food-industry/Meat-Glue-What-It-Is-And-What-You-Should-Know

    (at least according to some anti-vaxxer types)
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • https://eggheadforum.com/discussion/1146770/brine-yep-meat-glue-yep-sous-vide-yep-torch-yep-awesome-oh-yes-tfj-killed-it-tonight/p1

    here is a step by step we did with yard bird.

    Meat glue is awesome and it's everywhere. Don't listen to the debbie downers. It it weren't for meat glue your body would melt in to a pile of goo. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • 20stone said:
    If I may suggest something for consideration on the breasteses.

    meat glue them together to make a roulade, scrape all the fat off the inside of the skin, wrap it all the way around the roulade with meat glue as well. Then sous vide. quick fry the skin or torch it when ready to serve. There is a crispy bite of skin in every bite and 100% juicy breast meat underneath. 

    I have the meat glue. Just sayin...
    That sounds awesome.

    The recipe I have followed in the past involves creating a big skin chip (https://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.html).  Your idea is even better.

    On the other hand, "meat glue" sounds a little iffy:
    https://delishably.com/food-industry/Meat-Glue-What-It-Is-And-What-You-Should-Know

    (at least according to some anti-vaxxer types)
    I didn't read the article but I read enough. Here is the bio of the author: 

    I'm still ok using meat glue even though the dental hygienist vegetarian is afraid of it. 

    I'm a dental hygienist, pyrography artist, avid gardener, writer, vegetarian, world traveler, and many other things!

    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • SciAggieSciAggie Posts: 3,730
    You guys are awesome. Confit, meat glue, sous vide.... I love it. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • 20stone20stone Posts: 1,666

    “I'm a dental hygienist, pyrography artist, avid gardener, writer, vegetarian, world traveler, and many other things!”

    I just caught the “vegetarian” part.  That makes her untrustworthy, at least WRT meat, and meat related products. 

    On the roulade, do you just glue it all together, or do you tie it for shape as well (or even sew the skin around)?  Last, I am assuming the skin will be pretty rubbery from the SV.  Would you broil, torch or pan baste? (note - I own ALL the duck fat)
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • 20stone said:

    “I'm a dental hygienist, pyrography artist, avid gardener, writer, vegetarian, world traveler, and many other things!”

    I just caught the “vegetarian” part.  That makes her untrustworthy, at least WRT meat, and meat related products. 

    On the roulade, do you just glue it all together, or do you tie it for shape as well (or even sew the skin around)?  Last, I am assuming the skin will be pretty rubbery from the SV.  Would you broil, torch or pan baste? (note - I own ALL the duck fat)
    I’ll call you and walk you through but I'll drop it here so everyone can reference it. 

    Step 1: buy a whole turkey breast, bone in skin on or buy whole bird so you have more skin to work with. Just for reference, the chicken breasts shown below took the skin from 3 split breasts to cover the whole roulade (made with 2 of the deboned breasts). 

    step 2: de-bone and skin it (carefully to keep the skin in one piece). Optional but highly recommended dry brine here for a few hours in the fridge. I would probably not brine the skin here (even though I did in the pics below and it was fine) as you want it pliable for step 5 

    Step 3: lightly dust one side of each breast with meat glue and then lay one on top of the other (meat glue side to meat glue side). You line them up with the tail of one side at the head of the other side so the thickness is uniform. 

    Dusted on one side:

    Photobucket Pictures Images and Photos

    Here they are laid head-to-tail and dusted with meat glue on the outside. (Don't dust the outside until you are ready to wrap in skin)

    Photobucket Pictures Images and Photos


    Step 4: Carefully scrape all the jiggly goo off the inside of the skin so you are left with a thin, translucent skin. pic below is all the goo that scrapes off.Photobucket Pictures Images and Photos
     
    pic below is what the skin should look like when you are done scraping. 

    Photobucket Pictures Images and Photos

    Step 5: lightly sprinkle meat glue around the entire roulade and on the inside of the skin (pics of both steps above) and wrap tightly in the skin as seen in the pic below:
    Photobucket Pictures Images and Photos


    Step 6: wrap tightly in stretch wrap to form the nice even shape of the roulade. Twist the ends very tightly and tie off if you can (we use commercial wrap and it's much wider than the grocery store stuff- get it at Sam's or RD).  Place in freezer for 15-20 min until firm then vac seal. This allows you to vac seal for sous vide without crushing your beautiful roulade. Note- some people just drop in the SV right in the stretch wrap with no vac seal bag. I don't trust that so I added this step. 

    stretch wrapped and shaped up:

    Photobucket Pictures Images and Photos

    bagged up and ready for the bath:

    Photobucket Pictures Images and Photos

    Step 7: Sous Vide 147 for 4-6 hours The meat glue will set up very fast in the Sous Vide. It's the perfect environment for fast, very strong bonding.

    Step 8: once done, take out of the bag, unwrap, pat the skin dry and finish with a duck fat fry (I even customized it to your menu) until skin in crispy on all sides. You can use a torch if you prefer but still needs fat to crisp up the skin.
    Photobucket Pictures Images and Photos


    Step 9: Slice and eat


    Photobucket Pictures Images and Photos

    Photobucket Pictures Images and Photos

    Sorry for the photobucket tags. These are old pics. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • 20stone20stone Posts: 1,666
    edited November 8
    Awesome. I really appreciate the step-by-step, and will take your up on mooching some glue. I am actually doing 2 birds and expect to make two roulades, as one giant roulade might be tougher to handle.  

    Just spitballing here, but would a thin layer of prosciutto under the skin be a good thing?

    Also, will the glue set up in the fridge?  I plan on butchering weekend before, and may (or may not) bag it that far in advance. 
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • SciAggieSciAggie Posts: 3,730
    “Meat glue” from Amazon work ok? I suppose all transglutaminase is the same?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • 20stone said:
    Awesome. I really appreciate the step-by-step, and will take your up on mooching some glue. I am actually doing 2 birds and expect to make two roulades, as one giant roulade might be tougher to handle.  

    Just spitballing here, but would a thin layer of prosciutto under the skin be a good


    really interesting idea. Only concern I would have is how prosciutto would hold up in a long Sv bath. I glue prosciitto to the outside of stuff off the time  but usually grill it. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • You could use prosciutto instead of skin for sure. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • calikingcaliking Posts: 11,779
    ...
    Photobucket Pictures Images and Photos

    Photobucket Pictures Images and Photos

    Sorry for the photobucket tags. These are old pics. 
    God. Daaamn.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 18,203
    edited November 8
    SciAggie said:
    “Meat glue” from Amazon work ok? I suppose all transglutaminase is the same?
    Yep. Get the Moo Gloo from Amazon

    https://www.amazon.com/Transglutaminase-Meat-Glue-Formula-50g/dp/B00EIGV7MC


    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • 20stone said:
    Awesome. I really appreciate the step-by-step, and will take your up on mooching some glue. I am actually doing 2 birds and expect to make two roulades, as one giant roulade might be tougher to handle.  

    Just spitballing here, but would a thin layer of prosciutto under the skin be a good thing?

    Also, will the glue set up in the fridge?  I plan on butchering weekend before, and may (or may not) bag it that far in advance. 
    Yes- Meat glue will set up in the fridge. Takes longer but works perfectly fine. Leave it overnight and you won’t be able to pull it apart. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • SciAggieSciAggie Posts: 3,730
    It’s a bit hard to tell from the pics - can you step through the wrapping process. I get how you stacked the breasts. The skin then is wrapped around the two stacked breasts. When you put it in the plastic wrap and tighten the wrap - it compresses the chicken/skin assembly. Does that cause any issues with the way the skin covers the chicken? Just trying to visualize how the chicken assembly is behaving as the plastic wrap is tightened.
    Thanks so much for your detailed descriptions. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • SciAggieSciAggie Posts: 3,730
    edited November 8
    I’m thinking cook my turkey this way - then cook a stuffing mixture inside a pie pumpkin...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • blind99blind99 Posts: 4,347
    you can make the meat glue into a slurry and spread it around with a brush.  works real nice.  i think cen tex put me onto modernistpantry??  pics above area awesome: do not forget to scrape all the fat, if you want to glue skin back on.  it glues proteins together, not fat! 

    we (and by we, i mean my BIL) have done confit turkey, for christmas, and the skin exactly the way you propose.  whole turkey gets broken down and put into a roaster and confit in duck fat.  like you, we stockpile duckfat for weeks before chrismas. honestly it's good but doesn't blow me away.  i prefer confit duck.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • SciAggie said:
    It’s a bit hard to tell from the pics - can you step through the wrapping process. I get how you stacked the breasts. The skin then is wrapped around the two stacked breasts. When you put it in the plastic wrap and tighten the wrap - it compresses the chicken/skin assembly. Does that cause any issues with the way the skin covers the chicken? Just trying to visualize how the chicken assembly is behaving as the plastic wrap is tightened.
    Thanks so much for your detailed descriptions. 
    The wrap actually helps holds the skin in place. The glue gets tacky in a few minutes so that helps as well. As you twist and tighten the ends of the wrap, it squeezes it all together and really compresses the skin. Let me see if I can find better pics or a YouTube video. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 18,203
    edited November 8
    Could have saved myself a lot of time and you guys a lot of pain from looking at these bad pics. Here is a great video from chef steps starting with a whole bird:

    https://www.chefsteps.com/activities/chicken-roulade


    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • calikingcaliking Posts: 11,779
    SciAggie said:
    It’s a bit hard to tell from the pics - can you step through the wrapping process. I get how you stacked the breasts. The skin then is wrapped around the two stacked breasts. When you put it in the plastic wrap and tighten the wrap - it compresses the chicken/skin assembly. Does that cause any issues with the way the skin covers the chicken? Just trying to visualize how the chicken assembly is behaving as the plastic wrap is tightened.
    Thanks so much for your detailed descriptions. 
    If I read correctly, you need more than the skins of 2 breasts for this. The extra is what likely ensures complete coverage,  despite the manipulation when wrapping and twisting it up in the plastic wrap. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • SciAggieSciAggie Posts: 3,730
    Could have saved myself a lot of time and you guys a lot of pain from looking at these bad pics. Here is a great video from chef steps starting with a whole bird:

    https://www.chefsteps.com/activities/chicken-roulade


    Thank you. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • caliking said:
    SciAggie said:
    It’s a bit hard to tell from the pics - can you step through the wrapping process. I get how you stacked the breasts. The skin then is wrapped around the two stacked breasts. When you put it in the plastic wrap and tighten the wrap - it compresses the chicken/skin assembly. Does that cause any issues with the way the skin covers the chicken? Just trying to visualize how the chicken assembly is behaving as the plastic wrap is tightened.
    Thanks so much for your detailed descriptions. 
    If I read correctly, you need more than the skins of 2 breasts for this. The extra is what likely ensures complete coverage,  despite the manipulation when wrapping and twisting it up in the plastic wrap. 
    Better to start with a whole bird like the video I just posted. You will have extra to trim away but better to use one piece than the patchwork Franken-skin we used 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • blind99 said:
    you can make the meat glue into a slurry and spread it around with a brush.  works real nice.  i think cen tex put me onto modernistpantry??  pics above area awesome: do not forget to scrape all the fat, if you want to glue skin back on.  it glues proteins together, not fat! 

    we (and by we, i mean my BIL) have done confit turkey, for christmas, and the skin exactly the way you propose.  whole turkey gets broken down and put into a roaster and confit in duck fat.  like you, we stockpile duckfat for weeks before chrismas. honestly it's good but doesn't blow me away.  i prefer confit duck.
    We still use modernist pantry all the time. I think the amazon link is actually their store as well. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • thetrimthetrim Posts: 6,814
    Beto is trash, but this is a great discussion.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • gdenbygdenby Posts: 6,086
    Something that worked for me was doing the legs SV for 24 hours w. butter, so the meat would pull away from the tendons, but the melted gelatin would be there to mix w. the fat. Quick pan sear of the pulled away large muscle parts, and then back into the fat/gel mix.
  • buzd504buzd504 Posts: 2,671
    This thread is amazing.
    NOLA
  • 20stone20stone Posts: 1,666
    And so we begin...

    Two turkeys.  We were planning on 14 pounders, but these were bigger. Diestel organically from WF


    Sometimes you learn...eventually. After years of rinsing the bird in the sink and sliming every surface in the kitchen with poultry bugs, I opened them in the stock pot and let the e-coli ridden blood go straight in the stock pot next to the cutting board. It is going to simmer a loooong time, so the bugs should meet their maker. 


    Post butchery. Leg quarters in one tub, skinless breasts in another, skin in a bowl and carcass in the roasting pan so they can go straight in the ovens to toast pre-stock


    The legs get a dry brine for a few hours before the duck fat bath. Different recipes vary on letting it sit before, but my bias is more time is better. I’ll throw them on low tonight before bed


    Two turkey carcasses fill up a 16qt stock pot. We’re in the meniscus zone


    Bonus pic - @20stonespice is pre-doing the filling for a pear, apple, cranberry pie. Those of you in Chicago might know this one from Hoosier Mama’s pie shop. Our apartment smells pretty good right now. 


    More pics later of gluing breasts and leg quarters in duck fat
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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