Sous Vide Turkey Thigh W/ A Béchamel Mac N Cheese And Deep Fried Brussel Sprouts Recipe by Thomas Harrington
Sous Vide Turkey Thigh w/ a Béchamel Mac n Cheese and deep fried Brussel Sprouts Cooking Instructions 25 hours 1 Get your sous vide to 150 degrees 2 Seal Turkey with two fresh Rosemary sprigs and salt, pepper and whatever else 3 Seal and place for 24 hours 4 Once finished cut open and set aside Turkey. Set your fryer to 350 and drop Turkey to get a nice crisp 5 Make your pasta, to make sauce melt butter in med high and add flour constantly moving it around you want a brown roux. 6 Turn your heat to low and slowly add your cream constantly whisking. 7 Once fully mixed add cheese again constantly whisking till melted, add and stir in to pasta and set aside to thicken 8 Drop your sprouts (caution there will be splatter from the water hitting the oil) pull when dark 5 mins crispy outside fresh crunch inside, open to add what you like for condiments 9 Takes time but it is worth it 1 Get your sous vide to 150 degrees 1 Get your sous vide to 150 degrees 2 Seal Turkey with two fresh Rosemary sprigs and salt, pepper and whatever else 2 Seal Turkey with two fresh Rosemary sprigs and salt, pepper and whatever else 3 Seal and place for 24 hours 3 Seal and place for 24 hours 4 Once finished cut open and set aside Turkey. Set your fryer to 350 and drop Turkey to get a nice crisp 4 Once finished cut open and set aside Turkey. Set your fryer to 350 and drop Turkey to get a nice crisp 5 Make your pasta, to make sauce melt butter in med high and add flour constantly moving it around you want a brown roux. 5 Make your pasta, to make sauce melt butter in med high and add flour constantly moving it around you want a brown roux. 6 Turn your heat to low and slowly add your cream constantly whisking. 6 Turn your heat to low and slowly add your cream constantly whisking. 7 Once fully mixed add cheese again constantly whisking till melted, add and stir in to pasta and set aside to thicken 7 Once fully mixed add cheese again constantly whisking till melted, add and stir in to pasta and set aside to thicken 8 Drop your sprouts (caution there will be splatter from the water hitting the oil) pull when dark 5 mins crispy outside fresh crunch inside, open to add what you like for condiments 8 Drop your sprouts (caution there will be splatter from the water hitting the oil) pull when dark 5 mins crispy outside fresh crunch inside, open to add what you like for condiments 9 Takes time but it is worth it 9 Takes time but it is worth it More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Air Fryer Buffalo Chicken Wings Air Fryer Lemon Pepper Chicken Wings Smothered Turkey Wings Easy Homemade Salsa Key lime pie Air Fryer Buffalo Chicken Wings Air Fryer Lemon Pepper Chicken Wings Smothered Turkey Wings Easy Homemade Salsa Key lime pie California Farm Tapas: Cured Ham Croquettes Air Fryer Buffalo Chicken Wings Easy Homemade Salsa Salty Sankhe Spicy Lamb Stew Carrot Vermicelli Upma Bread Toast With Barley Spread Chicken kebabs pizza Beetroot Raita🩷🩷 Dal khichdi tadka California Farm Tapas: Cured Ham Croquettes Air Fryer Buffalo Chicken Wings Easy Homemade Salsa Salty Sankhe Spicy Lamb Stew Carrot Vermicelli Upma Bread Toast With Barley Spread Chicken kebabs pizza Beetroot Raita🩷🩷 Dal khichdi tadka