I've got two kids who love their turkey. Can you give the recipe for this?
Sous Vide Turkey Breast is one of my favorites.
I buy Turkeys around Thanksgiving, when they are cheap. Last November I processed 8 Turkeys which will last the year. I will process more Turkeys in November.
I bone the bird and make stock from the bones. I use the oven method. I brown the bones in a 350 F oven, place the bones, onions, and vegetables in my stock pot, add water and put the stock pot in the oven which I reset to 200F. I will add vegetables depending what I have including carrots, bell pepper, hot peppers, and celery. I let the stock simmer in the oven for 12 to 20 hours and strain it. It is great for gravy, stuffing and soup. The stock is frozen in 3 cup packages.
I bag the breast (boneless, skin on with a couple tablespoons of turkey (or duck) fat, Bells Poultry Seasoning, Meat Magic and a couple tablespoons of turkey stock and freeze until I am ready to cook it. I cook at 136F or 141F (using Douglas Baldwin's time table). (The thickness will depend on the size of the bird.) When it comes out of the bag I slightly brown the skin with a propane torch. I find that browning the skin on the breast improves the flavor of the meat. The bag juices are used to make the gravy, supplemented with some stock.
Some of the Turkey Thighs will be bagged in the same way as the breasts, but most are used for ground Turkey. I use the ground turkey for many things including Turkey meatloaf, and Ma Po Bean Curd made with Ground Turkey in place of Ground Pork.