With this red wine–braised turkey legs recipe, you lose the crisply roasted skin, but what you get in return is meat that's silky and imbued with a deeply flavorful sauce. Carbohydrates of , potatoes and groats. You could braise the legs and cook the breast...sous vide. There's some work involved, and it requires a small amount of skill. In a large skillet or wok, heat ¼ cup vegetable oil over medium-high. Once you've done that much, though, you have to arrange the turkey breasts into a cylinder by stacking them head to toe and tying them together with kitchen twine. This isn't the easiest thing to do, but it is doable, especially if you have a second person to help hold things together for the first few rings of twine. Place the hot water, kosher salt, and brown sugar into a 5-gallon upright drink cooler, and stir until the salt and sugar dissolve completely. That cylindrical shape is key to cutting perfectly round medallions later, but if for some reason it fails, the only thing that will be harmed is your picture-perfect presentation. Like. It's not traditional for Thanksgiving, but it is elegant. But beyond that, it gives you ultimate control. This will be the amount of oil you use for frying the turkey. Carve as desired. Be sure to dry the pot thoroughly before adding the oil. After that, the meat should get easier to handle, and won't squirm and slide around too much. Of all the approaches and combinations that are possible when cooking a turkey in parts, roasting them all is by far the easiest. Removing the wishbone makes it easier to slice off the meat in one large piece, since it otherwise gets in the way of the knife. I mean, just look at that platter of meat up above, nicely carved and reassembled for the table. Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. Dry rolled oat flakes oatmeal on wooden table. The comforting autumnal flavors are deep and rich, thanks to the earthy-sweet flavors of both chestnuts and pine nuts, long-cooked radishes and carrots, shiitake mushrooms and smoky bacon. The skin was deeply browned and crisp, the white meat juicy, the dark meat fully cooked through, and yet afterward someone whispers, "That turkey was a little underdone, wasn't it?". The final step is to slice the meat off the breastbone. Why do it? Comments can take a minute to appear—please be patient! Wrapped up and tied with butcher's twine, it makes a tidy cylindrical package that's ready for a sous vide bath or stint in the oven. This recipe first appeared in Season 10 of. All you have to do is slice it and serve it. Well, as you can see from the photo, it sure makes for some pretty presentation. https://www.tasteofhome.com/article/how-to-make-deep-fried-turkey Remove the breast and check the water level -- that is how much oil you will need. If you're using our recipe for sous vide turkey breast, you'll first want to remove the skin covering the breast, since the recipe will have you crisp it in the oven and use it as a garnish. natali_ploskaya. In that case, you can stick with roasting either just the legs or the breast by following the instructions in the above recipe that pertain to the part in question. The process follows a classic French-style braise, first browning the legs in a pan, which builds a good base of Maillard-reaction-y flavor (sounds sexy, right?). The legs, on the other hand, can handle extended exposure to heat. The trick is to find a path through the joints, instead of trying to cut through the bone itself, though a cleaver can do it with brute force if you don't feel like using finesse. Like. In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Just make sure you assemble and use my handy and safe. Place the oil into a 28- to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Green apples on yellow. A staple on many a Southern American table at any time of year, they're a particularly appealing option for the holiday table, whether your desire is to scale down for a smaller gathering, or scale up with a higher number of turkey options on your menu. Cooking a turkey in parts first requires that you cut it into parts. The legs come off the turkey the same way no matter what: Cut through the skin on the top side of the bird that stretches between the legs and the breast, working the knife down into the natural gap between the leg and the body of the turkey. Take the temperature with an instant-read meat thermometer. It's part of our larger banchan Thanksgiving menu, which features an array of mains and sides that can be scaled up or down to your liking. Is that such a visual letdown? Healthy eating. Cutting a turkey into parts is the easiest way to make sure that both the breast and the leg meat come out cooked evenly and to the correct temperature. … You’ll need about 3 cups of shredded turkey. In a large food storage bag, combine the turkey tenderloins, half-and-half, garlic, and Creole or Cajun … If you see something not so nice, please, report an inappropriate comment. Continue to work the knife along the bone, separating the meat from it as you go. Once it has reached 350ºF, lower the heat in order to maintain temperature. (Soy sauce and fish sauce are two of many options. Add the ice and stir until the mixture is cool. Start with cooking the onions over high heat. That stock can then be whisked up into gravy in no time, just by thickening it with a roux of butter and flour and seasoning it with salt, pepper, and a little umami bomb for even deeper flavor. Like. But I'm not convinced that's nearly as much of a problem as it's made out to be. But if you want ultimate control and every bit of the bird perfectly cooked, you need to cook your turkey in parts. We may earn a commission on purchases, as described in our affiliate policy. That's about 150°F (66°C) for the breast and 170°F (77°C) for the legs.