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Ingredients

• Turkey:
• 4 pounds turkey thighs, about 3 whole thighs (can substitute chicken thighs)
• 4 cups water
• 1/2 cup sugar
• 1 cup kosher salt
• 3 garlic cloves, smashed
• 1 1/4 teaspoons black peppercorns, cracked
• 2 sprigs rosemary, lightly bruised
• 4 Tablespoons unsalted butter
• 1 cup chicken stock
• Pot Pie Filling:
• 3 large carrots, peeled and sliced on a diagonal, about 1 inch long and ½ inch thick
• 3 large parsnips, peeled and sliced on a diagonal, about 1 inch long and ½ inch thick
• 1 small sweet potato, about 2 cups, cut into 1 inch dice
• 1 pound small red potatoes, halved (quarters if they are big)
• 1 medium red onion, cut into large dice
• 1/2 cup peeled whole garlic cloves, smashed
• 1 Tablespoon fresh sage, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 tablespoons brown sugar
• 2 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/4 cup extra virgin olive oil
• Veloute Sauce:
• 1/3 cup unsalted butter
• 1/3 cup flour
• 5 cups vegetable or chicken stock
• 1 1/2 cups heavy cream
• 2 bay leaves
• 2 teaspoons kosher salt
• 1/8 teaspoon ground black pepper
• 2 teaspoon s chopped sage
• 1 Tablespoon lemon juice
• Pinch of nutmeg

Description

The Turkey Is Moist, The Filling Ingredients Are Fresh And Flavorful, And The Pie Crust Is Rumored To Be The Lightest And Flakiest EVER. We Loved This Recipe So Much We Even Made…

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