4 lb Chicken
7 lb Duck
15 lb Turkey
Compound butter
1. Debone chicken. Season. Roll in plastic wrap then vacuum seal. Cook 2 hrs in Sous vide 160°
2. Remove wrap and sear all sides
3. Debone duck. Sew thighs together. Season. Place chicken in middle. Secure with twine. Roll in plastic wrap then vacuum seal. Cook 2 hrs in Sous vide 140°
4. Remove wrap and sear all sides. Remove twine.
5. Debone Turkey leaving only the wings and thighs. Season. Place duck in middle. Fill gaps with stuffing. Fold sides up and sew shut.
6. Rub compound butter underneath the turkey skin. So the last open InShot then brush compound butter over the skin.
7. Roast for 400 convection for approximately 1.5 -2 hours (or until breast registers at 160) basting the skin with melted compound butter every 15 minutes.
8. Allow to rest, remove all twine, slice, enjoy!
4 lb Chicken
7 lb Duck
15 lb Turkey
Compound butter
1. Debone chicken. Season. Roll in plastic wrap then vacuum seal. Cook 2 hrs in Sous vide 160°
2. Remove wrap and sear all sides
3. Debone duck. Sew thighs together. Season. Place chicken in middle. Secure with twine. Roll in plastic wrap then vacuum seal. Cook 2 hrs in Sous vide 140°
4. Remove wrap and sear all sides. Remove twine.
5. Debone Turkey leaving only the wings and thighs. Season. Place duck in middle. Fill gaps with stuffing. Fold sides up and sew shut.
6. Rub compound butter underneath the turkey skin. So the last open InShot then brush compound butter over the skin.
7. Roast for 400 convection for approximately 1.5 -2 hours (or until breast registers at 160) basting the skin with melted compound butter every 15 minutes.
8. Allow to rest, remove all twine, slice, enjoy!