Turkey And Dressing Sous Vide And Bonus Stock Recipes

Steps:

• Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl.
• Place turkey in the brining bag and fill with brine, making sure to fill the cavity. Transfer the bag to a 5-gallon pot filled with water. Slowly push the brining bag under the water while you seal it, squeezing air out as you go; remove as much air as possible so bag does not float.
• Attach a sous vide cooker to the edge of the pot. Wrap it in a dish towel for insulation. Cover the pot with plastic wrap to reduce evaporation. Set temperature to 150 degrees F (65 degrees C); cook for 18 to 24 hours.
• Preheat the oven to 375 degrees F (190 degrees C).
• Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.
• Bake in the preheated oven until nicely browned, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Steps:

• Sharpen your knife. Remove the neck and giblets from the bird. Put them in a stock pot.
• Cut off the leg and thigh (separately or attached).
• Cut off the back, break it up and put it in the stock pot.
• Cut each breast off the bone. Best done with a boning knife.
• Put any trimmings or extra parts in the stock pot. Add seasonings to taste and cover with water.
• Boil the bits and parts.
• Place each breast and each thigh/leg qurarter in a vacuum seal bag with olive oil, lemon slice, rosemary twigs, garlic, thyme or whatever aromatics you prefer.
• Vacuum seal. If you don't have vacuum sealer, just use freezer bags and get as much air out as possible and seal. Put in the fridge to hold.
• I either throw the wings in the stock pot or seal them separately.
• When the bits are done in the stock pot, use tongs to get our all parts and giblets.
• I dice the giblets up and add to my favorite dressing recipe alog with some of the stock.
• Place your dressing in a vacuum eal bag (or freezer bag) and take the air out. Place it in the fridge with the turkey.
• Pick all the meat off the bones and parts. Throw the meat back in the stock pot and throw the bones away. You now have quite a bit of soup stock to freeze or refrigerate for later.
• Set you sous vide for 176 F and place your dark meat in for 12 hours. I do this the night before.
• The next morning set your sousvide for 145 F and add your white meat and dressing. Let it go for 2-3 hours. 2 1/2 is what I do.
• Your oven is free for all the other lovely things you are making.
• When you are ready to take it all out. Place the turkey and dressing packets in a large bowl.
• If serving right away empty the dressing into a bowl. I find it takes a bit of time before everything goes on as I will make gravy. So I put the dressing in an oven OK bowl and place it in the oven to stay hot. This way it gets a nice crust on it.
• Empty the turkey out into the bowl with all the juices. Use the juices to make your gravy.
• Now you have a choice -- are you serving the meat with or without the skin. If without, take the skin off and slice for serving.
• If you want to serve it with skin either broil for 10-15 minutes or use a kitchen torch to get that lovely brown skin, then skice and serve. If you take it off, save and finish it in a skillet later for a real treat.
• Since you used the carcass to make your stock, there is almost nothing to clean up at the end. So much easier.
• If you have cooked this ahead of serving day, just reheat in 146F for an hour -- then finish under broiler is you want to do so.

Steps:

• Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 145 degrees F (63 degrees C) and allow water bath to come up to temperature.
• Season turkey breast evenly with 1 teaspoon salt and transfer to a large vacuum-sealable bag; arrange thyme sprigs, sage sprigs, and butter cubes around turkey breast in the bag. Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed turkey breast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 2 hours.
• While turkey is cooking, cook sugar in a medium nonstick pan over medium heat, without stirring, until deeply caramelized, 6 to 8 minutes. Reduce heat to low and carefully add vinegar (mixture will begin to boil immediately and sugar will crystalize), and cook, stirring frequently, until sugar is completely dissolved, 3 to 4 minutes. Add blood orange juice, increase heat to medium-high, and continue cooking, stirring occasionally, until bubbles begin to thicken slightly and mixture becomes syrup-like in consistency, 10 to 12 minutes; season with salt to taste. Remove blood orange mixture (gastrique) from heat and set aside at room temperature to cool slightly until ready to use.
• Preheat the oven to 450 degrees F (230 degrees C) with an oven rack positioned in top third of oven.
• Remove turkey breast from bag and transfer to a rimmed sheet pan lined with aluminum foil and fitted with a wire rack; discard contents remaining in bag (the meat will be at 145 degrees F (63 degrees C) when pulled from water bath).
• Gently pat turkey breast dry with paper towels and brush turkey skin with oil; season turkey breast evenly with remaining 1 teaspoon kosher salt and pepper. Place turkey breast, skin-side up, on the prepared sheet pan.
• Cook in the preheated oven until skin is crispy and golden brown, and a thermometer inserted into the thickest portion registers 155 degrees F (68 degrees C), 12 to 15 minutes. Remove turkey breast from oven and let rest at room temperature for 5 minutes.
• Using a knife, carefully remove turkey breast from bone; discard bones. Slice turkey breast against the grain into 1/4- to 1/2-inch thick pieces; serve with blood orange gastrique.

Steps:

• In a small saucepan, simmer maple syrup, butter, rosemary and salt until the butter melts and the maple syrup thickens slightly, about 5 minutes. Let cool.
• Place the turkey in a large bowl and pour the cooled maple mixture over it, turning to coat pieces with syrup. Cover and refrigerate overnight.
• Using a sous-vide machine, heat a large pot or heatproof container of water to 145 degrees. Transfer turkey to a reusable silicone sous-vide bag or resealable plastic bag, laying breasts end-to-end so the thin side of one is against the thick side of the other. Discard marinade. Slowly lower the bag into the water, allowing any air to escape. Weigh down the bags; an upside-down metal steamer basket or a metal bowl work well for this, topped with a metal spoon or tongs for extra weight, if needed.
• Cook until the turkey reaches 145 degrees when checked in the center with a meat thermometer, 2 1/2 to 3 hours. Once the turkey is at 145 degrees, leave it in the bag in the water for an additional 15 minutes to pasteurize it. Serve immediately with crisp turkey skin, if you like, or leave turkey breast in the water at 145 degrees for up to 12 hours total.