Sous-Vide Technique

Let us liberate Thanksgiving from the tyranny of the whole bird. This year, we trade the sprawling, often-anxiety-inducing centerpiece for a masterpiece of concentrated flavor and foolproof elegance: the Turkey Leg Roulade. Instead of brining and roasting a complete turkey—a challenging task that pits dry breast against underdone thighs—I propose a fantastic alternative. We focus on the most succulent part, the legs, transforming them into a stunning, deboned roulade. En premier, you will learn how to easily debone two turkey legs. These will be rolled around an exquisite, deeply savory stuffing. We gently ground the bird’s own breast meat to ensure tenderness, then combine it with a luxurious duxelles of black chanterelle sautéed with shallots and the rich livers, all glistening in decadent duck fat. But no masterpiece is complete without its foundation. The saved bones are not discarded; they are our secret weapon. Browned in the oven with a classic mirepoix, they are then slowly reduced in a rich chicken stock. This deeply savory base is then added to the rendered jus from the roast, and finished with a brilliant, tangy swirl of blackcurrant puree. 🦃