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Our epic Thanksgiving series ends with answering community questions on sous vide turkey, turkey roulade, gravy, Brussels sprouts, and much more. In the culinary quick, I talk about how to turn your Thanksgiving Day leftovers into a delicious and easy pot pie, or a turkey and dumpling soup using leftover stuffing.

If you'd like to ask a follow up question, you can do it here, in our official Thanksgiving Day discussion thread.

In the Stella Culinary School Podcast episode 24, I walked you through the process of spatchcocking a whole turkey. Removing the back-bone, laying the turkey flat, and roasting, allows for more even cooking, juicier meat, and a faster cook time.

In fact, the fourteen pound turkey I spatchcocked in this video was done in 70 minutes! I've done a twenty-four pound turkey in two hours and fifteen minutes! No more waiting around all day for your turkey to cook, on a day where you constantly need more oven space.

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.