I first started cooking Thanksgiving turkey separated after reading the deconstructed recipe in “Julia and Jacques cooking at home”. You’d be hard pressed to find a better collection of Thanksgiving recipes than the chapter dedicated to the topic in that book. I’ve used various combinations of barbecue, confit, sous vide and stock making over the years on the individual turkey parts. It’s a bit time consuming up front but allows each piece to be perfectly cooked and makes ‘the day of’ a bit easier. This year the breasts will be smoked Aaron Franklin style, the legs slowly cooked in duck fat, the wings deep fried. The skin will be salted overnight then roasted in the oven until crispy. The turkey back and frame will be roasted and used for stock and gravy.
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