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 vide circulator for up to four days in advance; refrigerate in the vacuum-sealable bags.
Average Customer Rating:
(5 Reviews) 5
5 of 5(100%)reviewers would recommend this recipe to a friend.