http://www.amyglaze.com/thanksgiving-turkey-tips/?utm_source=rss&utm_medium=rss&utm_campaign=thanksgiving-turkey-tips 3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between Tue, 03 Apr 2012 17:49:36 +0000 hourly 1 https://wordpress.org/?v=6.7.1 http://www.amyglaze.com/thanksgiving-turkey-tips/#comment-4001 Mon, 14 Nov 2011 15:24:36 +0000 http://www.mrsglaze.com/2011/11/14/thanksgiving-turkey-tips/#comment-4001 Ah yes, porchetta, the “other” white meat 🙂
Who wouldn’t want a turkey cooked sous-vide?!? Sounds delicious. I’ve never tried that. I’m assuming you’re not only deboning but parting it as well? Be careful with transglutaminase. It’s kinda rough on the lungs. Someday when I write a kitchen murder mystery there will for sure be a chapter with the stuff.

]]> http://www.amyglaze.com/thanksgiving-turkey-tips/#comment-4000 Mon, 14 Nov 2011 14:12:17 +0000 http://www.mrsglaze.com/2011/11/14/thanksgiving-turkey-tips/#comment-4000 Those are two amazing turkey photos Chef, especially the sheen on that jus.
We already did Thanksgiving [the good one was back in October 🙂 ], but I’m starting the planning one for XMas. My suggestion that a completely deboned bird rebonded with transglutaminase and cooked sous-vide in turkey fat is not being met with enthusiasm, so we may go with the rotisserie option you mentioned earlier.
Since you might be looking at the other white meat for T-Day, may I suggest porchetta?

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