Blog – tagged "Thanksgiving Recipes"
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Sous Vide Thanksgiving Turkey with Omnivore

omnivore salt thanksgiving turkey with nomiku

Serves 6

Cook time: 2.5 hours white meat, 4-6 hours dark meat

Ingredients: 

• 1 14lb turkey (we used a Heritage turkey)

• Omnivore Salt or Limone

• 1 Stick of Unsalted Butter 

• 8 Cloves Garlic - smashed 

• 4 Sprigs Sage

• 4 Sprigs Thyme

• 4 Sprigs Rosemary

Steps:

  1. Defrost turkey as needed according to the instructions on the packaging.
  2. Set Nomiku water bath and turn temperature to 65°C (149°F). 
  3. On a clean cutting surface, using a chef’s knife or boning knife, remove the thighs and drumsticks. Next, remove the wings of the turkey. Remove the packaged gizzards inside the body cavity (if applicable) and set aside for other use such as gravy.
  4. Using your kitchen shears, cut out the rib cage and save for stock or gravy. Using a butcher’s knife, cut the breast in half down the middle - keep the bone in for extra juiciness when you sous vide. 
  5. Season the turkey pieces moderately with salt. (Omnivore Limone for a more aromatic coating, or Omnivore Salt for a spicy seasoning) 
  6. Prepare 4 gallon-sized vacuum-seal bags or 4 zip bags. Place the thighs and wings in one - making sure they do not overlap, add in 2 smashed cloves garlic, 1 sprig of each herb, and two tablespoons of butter.
  7. Put drumsticks in another bag with 2 smashed cloves garlic, 1 sprig of each herb, and two tablespoons of butter. You may need two bags depending on the size of the drumsticks. 
  8. In the final two bags, place one turkey breast in each, with add in 2 smashed cloves garlic, 1 sprig of each herb, and two tablespoons of butter.
  9. Seal with a vacuum sealer or use the water displacement method. Take care that turkey inside bags are completely submerged during sous vide. 
  10. Sous vide the breast and thigh meat for 2.5 hours. The legs should stay in the water bath for a minimum of 2.5 hours and becomes most tender at 4-6 hours (recommended time). Larger legs that are 2lbs+ will need the extra time to reach proper internal temperature.
  11. To serve immediately, remove meat from bags, pat skin dry with a paper towel, and crisp up in a heavy pan with grapeseed oil on high heat until brown and crispy, around 3 minutes each side. If reheating from the fridge, put entire bags back in water bath at 55°C (131°F) for 1 hour to retherm, then crisp up skin according to directions above. To store, remove bags from water bath and into a large bowl of ice water, chill for 30 minutes and then transfer to refrigerator.

Tip: On Thanksgiving Day, you can bag the dark and light meat separately, start the dark meat in the morning, and drop the light meat in a couple of hours before dinner.

Thanks Nomiku for this great recipe!

Sausage Stuffing with Fennel, Apple and Omnivore Salt

Thanksgiving stuffing with Omnivore Salt

INGREDIENTS

-2 Loaves country white bread
-2 Sticks butter
-½ Cup chopped sage
-3 Lbs sausage
-2 Cups chopped onion 
-2 Cups chopped celery
-2 Cup chopped carrots
-2 Cup chopped fennel
-2 Bay leaf
-2 Apples grated
-2 Cups stock
-3 Eggs
-1 Bunch parsley roughly chopped
-Omnivore Salt

Omnivore Salt and other organic ingredients

To prepare the croutons ( plan to make them the day before!): Cut the bread into ¾ inch cubes and melt a stick of butter along with the sage. Toss the bread with the herbed butter and season with a few generous pinches of Omnivore Salt. Lie on sheet trays and roast in a 325 degree oven until golden in color.

To prepare the stuffing: Melt the other stick of butter in a large pan. Add the onion, carrot, celery and fennel. Cover and cook over low heat for about 20 minutes until nice and soft.  In a large pan, cook the sausages over medium heat until nice and browned. Combine vegetables and sausage, then cook together over medium heat for about 5 minutes. Season to taste with Omnivore Salt.

Great the apples and combine them in a large bowl with the sausage mixture and the sage croutons. Season to taste. Add the eggs, stock and parsley.

Loosely stuff into your turkey and cook as instructed.

Place any extra stuffing into a baking dish and cover with foil. Bake at 350 degree for 1 hour. After 30 minutes remove the foil and bake uncovered for other 20-30 minutes, until nicely golden brown on top.

omnivore salt perfectly seasoned your Thanksgiving stuffing

Roast Turkey with Omnivore Gravy

Turkey seasoned with Omnivore Limone

Ingredients:

-1 10-12 Lb Turkey (we cooked a Heritage Foods Usa turkey)
-2 Tbsp Omnivore Limone
-¼ cup chopped sage
-1 stick unsalted butter
-6 cups low sodium chicken stock
-4 Tbsp unsalted butter
-¼ cup flour

Most people these days choose to brine their turkeys to ensure a tender juicy breast. It also gives you a little wiggle room in case you forget about your turkey and it ends up in the oven a little too long. Your two choices are either a wet or dry brine. With a wet brine, a salt and sugar solution is mixed with water and placed in a large bucket. The turkey is then submerged in the solution for several days. We prefer the dry brine method for it’s obvious ease in storing the bird. You just salt it and place it in the refrigerator for several days before you plan on cooking it (one day is fine, but we prefer 2-3 days). As a general rule we use about ¾ of a tsp of Omnivore Limone per pound of turkey.

Loosen the skin under the turkey breast with your fingers. Rub Limone under the breast and all over the turkey. Place on a rack over a sheet tray and store in the refrigerator for up to 3 days. Let the bird come to room temperature and loosely stuff with freshly made stuffing. Combine the sage and butter and rub all over the skin and under the breast as well.

Pre-heat your oven to 500 degrees, place the turkey in the oven and reduce the heat to 300 degrees.

Roast your turkey until an instant read thermometer registers 150 degrees in the breast and 165 in the thigh, about 3-4 hours. Then, let  the turkey rest  for 30 minutes before carving.

While the turkey is resting, simmer the turkey neck in the stock until you have 4 cups. Discard the neck.

For the gravy: make a roux by melting butter over low heat in a small pan, add the flour, and cook for 3 minutes and cool.

While the turkey is resting, remove it from the pan to make the gravy. Pour off any drippings and try to remove as much fat as possible, then place the roasting pan over medium heat. Add the dripping back to the pan along with the stock and bring to a simmer. With a whisk try to scrape up any bits stuck to the bottom of the pan, add the roux whisking constantly. Simmer the gravy until it has thickened to your desired consistency. Season with Omnivore Salt to taste.