Even though I live in Canada, I never miss an opportunity to celebrate American Thanksgiving. After all it's the best holiday of year and it only comes twice
. I was too busy to have it on Thursday this year so Turkey is on Sunday - just dropped Turkey confit legs for 48 hours - first 24 hours at 65C and then 24 at 51C when I add the Porchetta style breast roulade.
Rubed with S&P, Maple Syrup, Parsley, Thyme, Rosemary, Sage, Oregeno, Fennel Pollen, Crushed Red Peppers, Garlic and the zest and juice of a Meyer Lemon. It's a free range Turkey from a great local farm.
