I had a go at a nearly 100% chefsteps thanksgiving. Was terrific! Everybody enjoyed it.
Bought a Heritage Bronze turkey. Butchered it.
Legs were made into a roulade and cooked sous vide 64° for 4 hours. Crown brined and roasted in a 120°C oven until the inside registered 63° it overshot a bit, but was still great. Then finished it at 250° to crisp up, the sound when i cut into it was amazing.
With it, Chefsteps cranberry sauce, chefsteps pomme puree (with half a ton of butter), glazed carrots, and sage and sausage stuffing (recipe from Serious eats) everything covered by the chefsteps turkey gravy. (found the same serving jugs)
For dessert, pumpkin mousse, maple syrup chantilly cream, apple/pear/ginger and yuzu compote, strusel, pie dough crumbs apple/citrus jelly, orange segments and pumpkin tuile. It was pretty good if i may say so myself. :-)
