First off
@Brandon_Byrd_40557 I thought of you when I went to retherm the Turkey and said screw it and left it at 55C. It was fantastic and received rave reviews! Glad I was stubborn. :-) I tried a few different things with the Turkey and some of the family's traditional sides:
1. Made Turkey stock chips (inspired by Mugaritz) and served them with a warm green bean salad foam (green bean salad being a traditional dish here)
2. Stuffing. made 2 types, one traditional and the other, I did a peking cure to one leg and used it in an asian-style stuffing with 5-spice instead of traditional spices, peking stock instead of plain Turkey stock, some veg and water chestnuts. Cooked it, compressed it, cut into rectangles and made spring rolls with them.
3. Turkey loin Roulade (peking style) Combo of heston and CS peking duck techniques. served with cucumber salad
4. Peking consomme made with the left over peking-style stock.
5. One Traditional breast and leg
6. One smoked a breast
7. Traditional stuffing
8. Rich as colorful metaphor corn biscuits and corn butter
9. Pommes puree, brussel sprouts and a sweet potato souffle (mine shrunk by the time I was able to sit and eat).
10. Carbonated clarified cranberry juice pre-desert
11. Desert-pumpkin pie ice cream, vanilla ice cream, Table desert-3-4 purees, caramel apple and pumpkin flourless cakes (made at the table), chocolate dirt with popping candy, nitro poached chocolate mousse.
12. Wine. :-)
Turkey Stock Chips and Green bean salad foam
Asian stuffing spring rolls, Turkey loin roulade, cucumber salad and a consomme
Soufle's, Turkey platter and plated dinner
Table desert-Xmas tree (sort of ;-)..)
