This is actually a steaming method similar to sous vide that results in tremendous moisture. This method is also very successful for white meat and fish.
INGREDIENTS
- 2 boneless turkey breasts (12-14 lbs total)
- 4 tablespoons parsley
- 3 tablespoons sage
- 3 tablespoons rosemary
- 3 tablespoons thyme
- 4 tablespoons garlic
- 4 tablespoons shallots
- 1 cup olive oil
- 3 tablespoons salt
- 2 tablespoons pepper
METHOD
Mince the herbs, garlic and shallots, then combine with salt, pepper and olive oil. Rub into turkey breast and cover tightly with plastic wrap. Place in an open Tupperware container (just to hold everything in place) and sit on top shelf of dishwasher.
Run dishwasher for 3 full cycles for a total time of about 3 hours and 25 minutes. Let sit for 25 minutes then place under broiler to crisp skin for finish.
David Burke’s Sweet Potato Turkey Chowder
A great recipe for leftovers.
Serves 2
INGREDIENTS
- 2 oz breakfast sausage meat
- 1/2 cup finely diced sweet potatoes
- 1/3 cup finely dined onions
- 1/4 cup finely diced carrots
- 1/4 cup finely diced celery
- 1 1/2 cups Sweet Potato and vanilla puree (or leftover mashed sweet potatoes)
- 1/3 cup chopped cooked turkey meat
- 3 cups turkey stock
- Coarse salt and freshly ground black pepper
METHOD
Place the sausage meat in a large, heavy-duty saucepan over medium heat. Cook it, stirring frequently for about five minutes, or until the fat has rendered out of the meat. Drain off the excess fat. Add the diced sweet potatoes, onions, carrots, and celery and sauté them for 4 minutes or until the onions are translucent. Stir in the puree and turkey. When the mixture is well blended, add the stock and bring it to a simmer. Simmer, stirring occasionally, for about 15 minutes, or until the mixture is chowder like in consistency. Taste it and, if necessary, adjust seasoning. Serve hot.
