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Sous Vide Turkey Thigh w/ a Béchamel Mac n Cheese and deep fried Brussel Sprouts
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Chef :
Thomas HarringtonSous Vide Turkey Thigh w/ a Béchamel Mac n Cheese and deep fried Brussel Sprouts
A little creation I came up with to change it up. Quite simple but the Turkey was in the water for 24 hours. If you have never had a so called Mac n cheese with the Béchamel sauce replacing the cheese you must try!
Cooking instructions
* Step 1
Get your sous vide to 150 degrees
* Step 2
Seal Turkey with two fresh Rosemary sprigs and salt, pepper and whatever else
* Step 3
Seal and place for 24 hours
* Step 4
Once finished cut open and set aside Turkey. Set your fryer to 350 and drop Turkey to get a nice crisp
* Step 5
Make your pasta, to make sauce melt butter in med high and add flour constantly moving it around you want a brown roux.
* Step 6
Turn your heat to low and slowly add your cream constantly whisking.
* Step 7
Once fully mixed add cheese again constantly whisking till melted, add and stir in to pasta and set aside to thicken
* Step 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
* Step 9
Takes time but it is worth it
Note: if there is a photo you can click to enlarge it
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