Turkey Deconstructed

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Mucho Bocho's picture
Mucho Bocho
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Turkey Deconstructed

CJacob, I'm going to be breaking down the whole turkey this year into three different preparations. I wanted to get you FB on time and temps. I have two SV setups (circulator and water oven) so can keep two different baths. I'm cooking my dinner on Sunday. I'm letting someone else do it today. 

Breast will be removed from the carcus and SV, then pan fried as you suggested. 

Thigh's will be deboned and stuffed with a fresh pork/chicken sausage shaped into a roulade with skin attached. SV, cooled, pan fried and finished in the oven.

I'm going to make a turkey stuffed saltimbanco out of the legs. Deboned and stuff with the white tender (pounded) sage/prosciutto/Gruyere. SV, then pan fry and finish in oven. I'm also going to truss the roulades after SV. 

 

Time and Temps:

Breast. SV 140 for 6 hours. Season with 1% salt, 0.5% sugar and 0.1% Baking soda. Chill completely

Dark Meat: SV 147 for 6 hours. Seasoned only with stuffing. Baking soda and salt skin after SV. Pan fry and finish in oven

Stuffed Legs: SV 147 for 6 hours. Seasoned with sprinkle of salt and stuffing. Baking soda and salt on skin after SV.

I'm going to do your recommended sides, but adding cream spinach. This Pilgrim Yankee doesn't do bean casserole. Can't wait to make your turkey gravy/gumbo. Brilliant method of thickening. The Roux with turkey fat is genius too. 

Do you agree with my times and temps?

Happy Thanksgiving Stella

 

MB

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For the breast, I would only do it for 4 hours.

For the leg, time and temp look good, but why are you waiting until after cooking to add the baking soda and salt? If you need to wait until afterwards, I would suggest omitting the baking soda as it won't really have time to evenly diffuse into the meat. However, since you're stuffing with prosciutto, you probably don't want to salt anyways (I think I just answered my own question). If that's the case, just salt the skin of the turkey (sans baking soda) right before searing.

Looking good, and I love me some cream spinach. Let me know how everything turns out!

Happy Thanksgiving!

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OK just finished the butchery. Wow was that fun, I kinda went overboard here is what I came up with:

Pulled Breast as discussed. I went with a little less salt than 1.0%, started with 2065g or cleaned breast. Packaged them in more or less a rectangular. Oh, I put a big knob of duck fat in the package with the breast too. Figured, a little duck fat couldn't hurt generally dry breast. 

Deboned, cleaned and butterfiled each thigh. Stuffed with a chick/pork/sage stuffing I made yesterday. Took off all the subcutaneous fat I could find. The fat deposits exactly where you'd find it in chicken. Rolled al-la-roulade.

I haven't  messed with the leg/tenderloin saltimbanco roulade yet. I'll work on the project tomorrow.

I removed the wings and a thought came to me, why not lollypop them. Never seen it done, but they were meaty enough to be good candidates. This is where I get carried away with the butchery. Was fun but unless your constantly reminding yourself, don't cut yourself, don't cut your self... I didn't cut myself today. I seasoned these wings and packaged them for the SV too.

The ribs, who talks about ribs when it comes to poultry but I pulled off two. Each weighed maybe 1/4 pound. So I seasoned and bagged them with my very favorite part of the turkey, the ass/butt/couding... I'm going to SV them and roast them.

Happy Thanksgiving. Thanks for all the help Jacob

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OK So I'm still working on this Thanksgiving project. I've decided to confit the dark meat. I'll say this, removing the tendons from a turkey leg is no small feet.  I think its one of the most challenging things I've butchered so far. I think there were ten or twelve tendons in each. Anyway, I sprinkled a little Mostons Quick Tender on skin and meat, Sealed in bag and set for 24hrs. The washed them and soaked them for about 5 Minutes in very clean water (just to even out the seasoning). Let them dry in the refrigerator for a few hours and collected the fat from the turkey stock to use as the confit oil. I'm planning on SV for 140 for 12--16hrs. I'll try to remember to snap some pics. 

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I can't remember the last time I made something ineditable but it happened today. I'm sharing this with you in hope of sparing you the frustration I'm feeling right now. Actually I'm feeling several emotions. I ruined my turkey gravy by overcooking the roux. I haven't made gumbo in years and don't normally make dark roux. I made it too dark and even though I tasted the it before adding it to my stock, when I did, the gravy tasted burned, dark and bitter. This was of course added to a perfectly roasted 8hr simmered beautify stock.

I know its part of the learning process to make mistakes in the kitchen. Fortunately it doesn't happen to me very often but when it does, it makes me think of novice cooks that make them often (like my girlfriend). She's mentioned to me several times, how frustrating it is to ruined food that she's worked so hard to prepare. Said that it's has turned her off to cooking at all. I can identify with that sentiment given my roux catastrophe. Also makes me sympathies with other struggling cooks, that face their failures on daily basis. Why should you care, because even as an advanced cook, its easy to forget, cooking isn't easy for everyone. OK I feel better now.

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@ Mucho,

Damn, that really sucks about the gravy.

How'd the rest of your stuff turn out? It sounded like you were really on a role.

And at least you know what went wrong. There's nothing more frustrating than a recipe that doesn't turn out but you can't explain why.

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Jacob, After that rant I got over it. I have plenty of roasted chix stock in the freezer so I was able to pull a decent gravy together. But I really wanted to cook everything from only one animal, oh well. Everything else came out great. 

Made:

Pan Roasted Turkey Breast

Dark meat stuffed force meat roulade

Mashed potato

cream spinach

uncooked carnberry/orange relish

gravy

I was able to do it gluten free for my GF loved it that much more. Oh, had a little anti-pasta to start.

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Wow, very nice! The turkey looks awesome.

How did you cook the breast? I noticed it was trussed.

Care to share the recipe for the un-cooked cranberry-orange relish? That sounds really interesting.

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Jacob, I cooked the breast as you suggested, but SV @140 for 4hrs. I trussed it because I didn't want the skin to tear or pull when pulling it out of the pan. 

Fresh Cranberry Relish

http://www.oceanspray.com/Recipes/Corporate/Sauces,-Sides-Salads/Fresh-C...

I make it a year in advance and store it in the refrigerator until it breaks down. I also pressure seal the jars. 

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Nice. The recipe is so simple. Do you think it's the aging that gives you such a good result? How's the taste after a week or two?

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JB, It does need to age for at least a month. Its a fresh tasting, tart, bright flavor. Not the jelly, sweet, slightly sour traditional taste. The fresh recipe gets really good after about six months in the refrigerator, if it last that long. 

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I like it! I think I'm going to give it a shot.

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