The BEST Way to Make TURKEY - Boneless, Stuffed & Sous Vide!
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- Опубликовано: 12 сен 2024
- Believe it or not, this sous vide turkey has absolutely no bones. This year, we put a little twist on Thanksgiving by making an “8 Treasure Turkey”. A version of this dish, usually with duck and more expensive ingredients, was literally made for Emperors in ancient China. It was probably the most difficult dish we have ever attempted. The first step, debone the entire turkey, while keeping it all intact. After that, smooth sailing. Stir fry the rice, stuff the turkey back to shape, and sous vide at 155F (time depends on the thickness of your turkey). You should see the faces on your guests when you just cut straight through the turkey like butter. This turkey is a showstopper. The sous vide makes it so juicy and tender. The flavor from the turkey is fully absorbed by the rice. I would TOTALLY do it again … in a few years.
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INGREDIENTS
8 Treasure Rice
540g Glutinous Rice, washed and soaked (4 hours)
2 Chinese Sausages, diced
40g Dried Shrimp rehydrated then diced
35g Dried Shiitake Mushrooms, rehydrated then diced
85g Peanuts
140g Chestnuts
120g Corn
120g Peas
6 Salted Duck Egg Yolks, diced
2 tablespoons Soy Sauce
2 teaspoons Sesame Oil
1 tablespoon Shaoxing Wine
Salt
White Pepper
~2 cups Water
1 Turkey (10lbs)
Red Vinegar
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METHOD
Wash and soak the glutinous rice, dried shrimp, and shitake mushrooms for 4 hours.
Heat a little bit of oil in your wok over high heat. Add in your Chinese sausage, and peanuts and stir fry until fragrant. Add in the shrimp, and mushrooms and cook for a minute. Remove from the heat and set aside.
Turn the heat down to medium, heat oil in the wok, then add in the glutinous rice. Stir fry the rice for a minute. When it starts to dry out, add about a half cup of water and stir the rice, once the water is absorbed, repeat with the rest of the water ½ cup at a time. You can turn down the heat and cover the lid to speed up the cooking process. Once al dente, add in your Shaoxing wine, and all the ingredients except the egg yolks back into the wok. Mix it all together, add soy sauce, salt, and white pepper to taste. Add in your salted egg yolks last. Remove from the heat and allow it to cool completely before stuffing the bird. This is more rice than needed to stuff the bird, you can steam until fully cooked and serve with the turkey.
Debone the entire turkey. Original video here: / 10155699893997931
Once deboned, thoroughly salt the turkey inside and out.
Through the back cavity, stuff your turkey about 80% full. The rice will continue to expand while being sous vide.
Using a skewer, close up the bird on both sides. Massage the bird back into shape.
Bring water to a boil and ladle over the turkey to shrink the skin.
Place into an expandable food saver bag, then seal.
Sous vide the turkey at 155F until cooked. This will depend on the thickness of your turkey. Ours was about 10lbs, and we did 6.5 hours.
Finishing
Remove the turkey from your sous vide and bag. Carefully pat it dry with paper towel.
Brush with Red Vinegar and allow to air dry.
Oven Method
Heat your oven as high as it will go (not on broil). Bake until a nice golden colour. If there are some spots remaining, you can carefully pour hot oil over it. Similar to what we did with our BEST Cantonese Roast Duck made in the Sous Vide ( • The BEST Cantonese Roa... )
Oil Method
Heat oil to 375F. Holding the turkey over the oil, ladle the oil over the skin until a nice golden brown.
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I think that's your best video yet, fantastically different take on cooking a turkey!
I'm inspired to give it a try
Thank you thank you!! Glad it inspires. Lol need to get creative sometimes.
WOW! WOW! WOW! What a project. i am impressed and was cheering you on the whole time.
That was the hardest dish we've made lol haven't attempted it since.
I was wondering when this video would be released. You didn’t disappoint, it looks really good. The colour of the skin after deep frying was great. The meat looks really moist and tender.
Thanks!! Haha yeah takes a while to get it done and published. The frying was really hard. Need a better contraption or wok.
I’m doing this for Christmas.
Made a few modifications. I kept the wing and drumsticks for presentation. Use some twine to help keep it’s shape. I also put the turkey in a brine.
Looking forward to hearing how it turned out.
I like the historical background. Great channel. Thanks for sharing!
Thanks for your comment! Make sure to watch the video when it comes live :D
Very cool!
The best turkey I've ever made was Todd English's deboned, rolled and stuffed turkey that he demonstrated on Martha Stewart (I deny I watch Martha Stewart). He deboned it in 3 min, but it takes me 1 hour (and I always end up cutting my fingers) to get a flat piece of turkey covered in skin (that you roll up like a Christmas log with a pork-turkey meat stuffing inside), not the entact one you did, which must be even harder.
This year I plan to make a sous vide turkey leg/thigh roulade following a ChefSteps recipe. Still unusual and elegant, but a lot less work!
I think you sent me that one last year. I forgot about it. No shame in watching Martha. She’s awesome. A turkey stuffed with sausage sounds absolutely amazing. Looking forward to seeing your turkey leg.
This was so entertaining, thank you! I’m attempting something a little bit similar this year, crossing my fingers it’ll look as good as yours! 👏🏻
Would love to know how it turns out! Keep us posted.
I did a deboned turkey this year. Most trouble was with the tendons in the legs. Stuffed it with apple, craisens, rosemary and my kfc spice blend. Cooked at 150°F for 24 hours. Glazed at 450° for about 20 minutes. Very good.
That sounds amazing! I saw a couple of videos on how they deal with the legs, some chef's just scrape with the knife. Seems to work.
@@KindofCooking lots of small tendons in there. I pulled on each one and scraped them off as I pulled them out but the smallest I had to just pull out.
Mouthwatering yo
Thanks!!!
Great!!! Will do it for thanksgiving 🤙
Good luck!
I make a cheat version from time to time - cutting along the backbone and then either sewing or rolling it after. It’s a recipe I’ve been using since the early 90s, so by now deboning takes a little less than 5 minutes on a chicken. Apart from the legs, turkey is almost easier because there’s a lot more room to work, I may have to redo the turkey version soon, but I’ll be stuffing It with ground chicken and mushroom, bell pepper and either sage or thyme and lemon peel.
That sounds awesome! Haha cutting out the backbone would definitely make it easier.
Omg 😳 that looks delicious!!!😋 🤤
It was amazing! Such a different way to have turkey. Happy thanksgiving!
Ooof that looks bomb!
It was very good! Moist and flavourful!
LOL
Amazingly done. I might try this in a smaller scale ... like maybe a quail or a Cornish game hen haha. Great job guys :)
The smaller bird will have thinner and more delicate skin, so be very careful when deboning and stuffing. I did this a while back with a small chicken, I over stuffed it a bit, when the rice expanded during cooking, it caused the skin to rip.
Quail might be actually more difficult to debone completely whole. I would suggest leaving wing and leg bones in, just remove the bone from the body.
Lol. You’re going to need more precise hands, and maybe a smaller one with a Cornish hen.
@@KindofCooking @Meng Liu haha I realise now that going small is probably not the great idea.... :)
How did the rice turn out? I'm thinking of doing a stuffed pork and using your fried rice recipe but will be cooking the pork for about 24 hrs. Do you think the rice will come out mushy if it's in the sous vide for too long?
That sounds awesome. The rice was pretty good, lol we had extra on the side as well (just in case). What temperature are you doing the pork? My gut tells me 24h might be a bit long for the rice. I’m curious to try though.
@@KindofCooking I was planning to cook the pork at 165°. Thinking of undercooking the rice a bit and let it finish cooking in the sous vide bath. Concerned that 24 hrs might be too long though.... lol
So, we did cook our glutenous rice about 1/2 way, maybe a touch over half, then stuffed the bird. The rice within once done was full of flavour and softer (not mushy yet) think of a regular rice stuffing in a turkey. I think 24h at 165F would make it pretty soft. The only thing I'm not sure of, if using glutenous rice, does it become more sticky or does it become mush - I'm thinking about steamed glutenous rice in a banana leaf consistency, if it can reach that it would be awesome.
What size Turkey was this?
💜💜💜💜💜💜💜💜💜💜💜💜😌😌😌😌😌😌😌
Looks amazing! Would there be a good replacement for Chinese sausage?
You could replace Chinese sausage with ham or bacon. It’s a slightly different texture and flavour, but it will not matter. The ingredients making up the eight treasure are not always the same from recipe to recipe, often comes down to personal preference and what you have available.
@@mengliu4718 Thank you for such a quick response! Love your recipes! Lol! Got the wrong thanks there, but thank you regardless and @kind of cooking as well
Replace Chinese sausage!? Haha 😂 just kidding. As meng mentioned, use ham, or lap yuk or pork belly. Honestly, use whatever your heart desires. Very adaptable dish.
@@HigeAkaike I can’t take any credit for these recipes... I’m just a fan of this channel with a deep interest in these types of recipes and have experimented with similar recipes myself.
Actually, Meng, you can take some credit for this one. Consulted you on how to best do it ;)
hahaha thats a lot of hard work but worth it, personally i like Jacques Pépin's chicken galantine technique
OOOOO yeah! I'm planning on trying this for my next chicken.
Can I use fresh shrimp instead of dried?
You can use whatever you want!
Happy Thanksgiving! 🍁
It was freaking AMAZING! 🤤😍❤️ Thank you so much for sharing this video. My in-laws want me to make this again for Christmas. 🤣
It looks really good but not the kind of home cooking I'd have a bone to execute 😅
Yeah this was more of a challenge 🤪 we do have a regular turkey recipe that’s quite simple.
🤣🤣🤣
So funny
#ExtraFlavor 🤣