Behold: 24 pound bird carefully butchered into white and dark meat.

From: Noodles and Beef

Dark meat is seasoned with Thai curry spices for 24 hours and will be cooked confit in duck fat for 12 hours.

White meat is currently brining in a milk/apple cider bath for 24 hours; the phosphates in this particular mixture will create a very tender meat. Today I’ll separate the meat from the crown and the skin from the meat, butterfly it, pound the breast meat even, score it, fuse pieces together with transglutaminase, reattach the skin, and roll the meat into a roulade (a turkey burrito).

The roulade air dries over night and is cooked Thanksgiving morning sous vide at 62°C for three hours, then finished in the broiler for crispy skin.

I’m a little nervous about this brine. I’ve read the phosphates make it tender, and elsewhere the acid causes proteins to denature resulting in dry outside meat.

Wish me luck. I have two more days of cooking.