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ross

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  1. Thanksgiving is around the corner, and I think I have a plan. I was keen on cooking the turkey sous vide, but have been vetoed by my a family member- "you can't feed grandma that bacteria-laden turkey! it never got hot!" I've tried to explain the process, and the safety, but I conceided. I'm cooking for a bunch of traditionalists, so I'm trying to keep it interesting, yet familiar and not too out of the box. I think I may have a more interesting plan now anyway. It goes like this- Break down the bird (from my CSA with Allandale Farm in Boston, MA, removing the breast skin in-tact break down the carcass, pan-roast it, and make stock. Make a tenderloin by stacking the breasts and glueing with Activa RM, and wrapping with the skin. two questions on this front: How long can the rolled "tenderloin" sit before cooking- can I roll it out 24 hours before showtime? Is there a decent way to add some flavor between the breasts- chopped sage/thyme, etc. or will this negatively affect the process? Will it cook OK? Braise the dark meat, following this Daniel Boulud recipe (ish.) Confit the wings. I currently have a test batch curing overnight, rubbed with a ton of salt, thyme, bay leaf, clove, tellicherry peppercorns, garlic, and some juniper. Picked up 7.5# tub of Hudson Valley Foie Gras duckfat for the cook. In addition, I'm going to do some truffled mashed potatoes, butternut squash soup with some smoked duck breast, and some veg- brussel sprouts, and something to keep the kids happy. Also pondering family-style (really partner-style) mac and cheese in some very small le crusets, following the Hattie's recipe. Is it worth brining the bird? I'm looking for reactions to this plan, and any improvements possible, or a good old-fashioned critique. Thoughts?
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