How to Make Series: Turkey Pilgrim

Happy November and welcome back to the EDA blog!

The best part of the holiday season is sharing and caring for your friends and family. So we’ve been thinking- who better to share our secret recipes with than our beloved EDA Fam! With Thanksgiving right around the corner, what better recipe than our Turkey Pilgrim dish. It features juicy sous vide turkey, savory stuffing, and a creamy corn foam topped with cranberry sauce. Basically, all the best parts of a Thanksgiving meal in one!

First off, let’s talk sous vide. If you aren’t familiar, it’s a method of cooking food by vacuum-sealing and immersing in warm water. By cooking in a low and slow manner, it produces incredibly tender and juicy meat. It’s an absolute fool proof method if you’re in charge of the turkey this year. Even if you’ve made your fair share of over-cooked birds, the sous vide method will have your guests wondering how you managed to cook the most moist turkey they’ve ever eaten. Let’s get cooking!

INGREDIENTS:

Sous Vide Turkey

10-14 pound turkey

1 tbsp thyme

1 tbsp rosemary

1 tbsp garlic powder 

Generous amount of salt and pepper (Approx 4 tbsp)

Stuffing

12-14 cups of bread (We like to use slightly stale baguettes) 

2 cups diced celery

1 cup diced carrot

1 cup diced sweet onion

6 minced garlic cloves 

1 cup unsalted butter

2.5 cups chicken stock

1 tbsp thyme

1 tbsp rosemary 

Salt and pepper 

Corn Foam

24 oz cream

16 oz corn

1 tsp salt

Cranberry Sauce

14 oz cranberry sauce 

INSTRUCTIONS:

-Place the turkey into cryovac bags. Add the turkey seasonings into the bags. 

-Cook in the water bath at 170 °F for 14 hours. Ice down to 40 °F. 

-Shred and mix breast and thigh meat. 

-Cook celery, carrot, onion, garlic, butter, S&P, thyme and rosemary until soft. Approx 8-10 minutes. 

-Add in the chicken stock to deglaze. Be sure to scrape off all the yummy fond that has formed in the pan. 

-Cut or tear the bread into cubes. Add the bread and cook until combined.

-Transfer to a sheet tray and cook in the oven at 325°F for 20 min. 

-Combine cream, corn and salt in a saucepan and stir continuously for 5 min. Take care not to boil over.

-Puree the mixture in a blender and then strain into a whip cream siphon. Give it a good shake. 

-Place cranberry sauce into a blender and process until smooth.

-Place corn foam onto a plate. Spoon on a pile of shredded turkey meat and top with a good dose of cranberry sauce. Enjoy!

We hope you loved learning about how we make our Turkey Pilgrim dish. Let us know how you like it and don’t forget to tag us on Instagram @eatdrinkamericano

From ours to yours, wishing you a happy holiday season full of love and joy!

Until next time,

EDA