RECIPES
What you will need
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Turkey brine: (10-12h) 4L Cold water 1 Cup brown sugar 1/2 Cup salt 1 Tbs pepper corns 3 Bay leaves 3 Garlic cloves 2 Branches (rosemary, thyme and sage) 1 Orange 1 Lemon 1 Onion
Homemade Turkey dinner
It may be a labour of love to take this extra step in making your turkey, but we promise you’ll never go back. The flavour is unbeatable! Prepare the brine: Bring the water to a boil. Add the orange peels, orange juice, squeezed oranges, lemon juice, and squeezed lemons. Add the rest of the brine ingredients, other than the ice, and boil until the sugar and salt have completely dissolved. Add the ice to the brine to cool it completely. Now you can add the turkey breast to a pot and cover it with a plastic wrap, or add the brine and turkey to a brining bag. Let it brine for at least 12 hours in the fridge. Roast the turkey: After it has brined for at least 12 hours, remove the turkey and pat it dry. Add onions and garlic to the pan, and place the turkey breast on the onions so that it’s 12
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elevated and doesn’t touch the bottom of the pan. This will ensure even cooking. Brush the turkey with the melted butter and season with salt and pepper. Pour the chicken broth into the roasting pan and cover everything with foil. Sous vide turkey 140 for 3 hours or roast at 350F for 1 1/2 hours, remove the foil, then roast for a final hour, or until the breast registers 165F t the thickest part. Make the gravy: Strain the onion and garlic from the pan drippings and discard them. Add the drippings to saucepan and skim off some fat if you’d like. Pour in the broth and bring everything to a simmer. Mix the cornstarch with the water to create a slurry, and add a little bit at a time while whisking until you’ve reached you desired thickness. Keep in mind that as the gravy cools it will thicken up.
1 Fennel bulb
Gravy
Chicken stock Butter Rosemary and thyme 1 or 2 tbs Cornstarch Start with 1/2 cup of water
Side dishes Roasted veggie medley Brussel sprouts Cauliflower Sweet potato Olive oil Pecans Fresh herbs
Scallop potatœs
Russet or Yukon gold potatoes Onion or shallot Pancetta or bacon 36% Cream Garlic Gruyere or Provolone
