Was requested to cook some of the Xmas Dinner and so I decided to do the turkey in advance (23lbs-should have been yellow-big bird). Packed the Turkey in dry ice and drove it to Canada with my PS+cambro bath, siphon, sieve, knife, scale etc etc. For the Turkey meat, I broke down the Turkey brined 36 hours (equalibrium) and made LOTs of stock. All cooked in Duck fat. Legs 60C 24 hrs. Breasts 60C 2 hours. Turkey Loin Roulade 3hrs 60C. Stock was broken up. Roast turkey consume (for aroma tray), Turkey Tortilla consume to start the meal and gravy. Did 4 lbs of potatoes (puree) which was the hit of the dinner (I don't get it, but ok). Roasted the skins in roasted peanut oil and infused the cream for finishing. The stuffing, was done using an extra pair of legs (posted earlier) that were cured with salt, sugar and spices and cooked at 60C for 24 hrs, chopped and added to the stuffing. Took the stuffing and put skin of legs down on the pan, filled it with stuffing, cooked it, put 30lbs on it for a day, cut into rectangles and served with an alspice sauce (also turkey stock-and caramelized maple syrup).
For the aroma, I used fresh thyme, rosemary, sage and nutmeg. Poured the fat from the bags over the herbs when I pulled them from the bath just before dinner.... and placed them in the glass tray on the dry ice. When serving dinner, I poured the roasteed Turkey consomme over the fat soaked herbs that sat on top of dry ice. Had to do the ice cream and gelato ealier in the day to ensure we would have enough for that. No pictures of the plated dinner as I was a bit busy. Over all was well received though.
