How to Sous Vide a Turkey with Chef Michael Voltaggio Part 3 | Williams-Sonoma скачать в хорошем качестве

How to Sous Vide a Turkey with Chef Michael Voltaggio Part 3 | Williams-Sonoma

With your knowledge of the gourmet sous vide technique, you can impress your friends and family with warm and truly unforgettable hospitality this Thanksgiving! In the third part of this series, Chef Michael Voltaggio shows you the final steps of how to cook a turkey. On the actual Thanksgiving day, re-therm the refrigerated bags in the water bath after setting the bath to a temperature of 150 degrees F. To completely cook a turkey, first remove the thighs from the bag and pat the thighs dry. Pre-heat a sauté pan with vegetable oil. Place the thighs in the pan to fry them nice and crispy. Next, remove the turkey legs and other parts one by one. Pat them dry. These parts are all brined and already cooked sous vide. But you need to cook these poached parts completely by deep frying them. Place them in a deep fryer one at a time, and cook them golden brown. Your beautiful gourmet sous vide turkey is ready! Enjoy! To explore further, visit our Williams-Sonoma website: http://www.williams-sonoma.com/ Get free recipes at the Williams-Sonoma website: http://www.williams-sonoma.com/recipe... Find the right sous vide cookware from the Williams-Sonoma website: http://www.williams-sonoma.com/search...