Login to Save Like

Ingredients

• 2 1/2 gallons water
• 1/4 cup whole cloves
• 1/4 cup peppercorns
• 1/4 cup coriander seeds
• 1/4 cup allspice berries
• 1/4 cup yellow mustard seeds
• 2 1/2 cups kosher salt
• 2 1/2 cups firmly packed light brown sugar
• 2 each grapefruits, oranges, lemons and limes, halved and juiced, rinds reserved
• 1 turkey, 10 to 12 lb., cut into bone-in pieces (half breasts, thighs and drumsticks)
• Kosher salt and freshly ground pepper, to taste
• 4 fresh sage sprigs
• 1 fresh thyme sprig
• 2 garlic cloves, crushed
• About 1 1/2 cups duck fat
• Canola oil for deep-frying, plus 1 Tbs.

Description

In This Recipe By Chef Michael Voltaggio, Turkey Pieces Are First Cooked Using The Sous Vide Method. Then The Fully Cooked Breasts And Drumsticks Are Deep-fried, And The Thighs Quickly Seared, Just Before Serving. The Turkey Can Be Cooked In The Sous Vid

Williams-Sonoma