Ingredients
Units
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- The Hirshon Smoky Cajun Seasoning:
- 1/8 cup Diamond Crystal kosher salt
- 1/8 cup Icelandic birch smoked salt flakes, crushed to roughly the same size as the kosher salt crystals
- 3 Tbsp. wild ramp powder
- 3 Tbsp. freshly-ground Kampot black pepper
- 3 Tbsp. freshly-ground Kampot white pepper
- 3 Tbsp. Burlap & Barrel purple stripe garlic powder
- 2 Tbsp. dried basil
- 1 Tbsp. Bourbon smoked sweet paprika
- 1/2 Tbsp. cayenne pepper
- 1/2 Tbsp. Daphnis & Chloe smoked Bukovo Chili Flakes
- 2 tsp. Knorr Aromat
- 2 tsp. red miso powder
- 2 tsp. ground bay leaves
- 2 tsp. filé powder
- 2 tsp. dried ground thyme
- 1 1/2 tsp. Daphnis & Chloe Oregano From Taygetus
- 1/2 tsp. freshly ground nutmeg
- 1/4 tsp. freshly ground clove
- ***
- 10-12 lb. turkey parts - TFD strongly prefers the Bourbon Red heirloom breed
- Transglutaminase
- peanut oil or duck fat or 50/50 blend of both (TFD preference)
- fresh thyme sprigs for use in cooking the dark meat
- Fresh Sage leaves and Thyme sprigs for final garnish
Instructions
- Stir all Hirshon Cajun Seasoning ingredients together. Mix until well blended. Use ½ to ⅔ cup for 10-12 pounds of turkey parts. May be stored for several months in an airtight covered jar.
- Break down the turkey: Have your butcher separate the turkey into four main parts: remove the skin of the whole breast in one piece and reserve. Separate the whole breast into two breasts (off the bone) and two leg/thigh quarters. Use the carcass, wings, and bones for stock to make gravy or stuffing. If they are willing, ask the butcher to remove the thigh bones to make the parts easier to cut as well and to crack them open as well – reserve the bones to make the gravy.
- Have your butcher carefully remove the breast turkey skin in a single piece and set aside. Have them remove the breast meat from breastbone. Reserve cracked breastbone for gravy.
- Cook the parts at different temperatures:
- Dark meat (legs and thighs): Set up an immersion circulator and preheat the water bath to 150°F (66°C).
- Season turkey legs all over with Cajun seasoning. Set thyme sprigs on bottom sides of legs. Place turkey legs into two separate vacuum bags and seal according to vacuum-sealer manufacturer’s instructions.
- Fully submerge turkey legs in water bath and cook for 24 hours. Make sure to cover top of container with plastic wrap or custom lid to prevent evaporation and to keep temperature consistent. If bags float, weigh them down by placing a wet kitchen towel on top or by using binder clip.
- Remove turkey from water bath and transfer to refrigerator to chill. The turkey legs can be kept refrigerated within the sealed bag for up to 1 week. If using right away (recommended), remove turkey from bags and pat surface dry with paper towels; discard thyme.
- To serve: If using immediately, heat ½ TBsp. peanut oil and ½Tbsp. duck fat in a 12-inch skillet over medium-high heat until shimmering. Working with one turkey leg at a time, sear on all sides until the skin is crispy and golden brown, about 6 minutes (gently turn or prop up turkey leg with a spoon or tongs to get even browning all over).
- If serving after refrigeration: Remove turkey from bag, wipe away any congealed fat or solids, and pat dry with paper towels; discard thyme. Brush with peanut oil and duck fat and cook the turkey legs skin side up in a 450°F (230°C) oven or broil until the meat is heated through and the skin is browned and crispy, about 7 minutes.
- White meat (breasts):
- Season the breasts generously with Hirshon Cajun seasoning. Place 1 breast half, cut side facing up, on a work surface and coat with transglutaminase.
- Place second breast half facedown, so the fat end aligns with the skinny end of the first breast half. Gently form them into an even cylinder, using more transglutaminase as needed. If you prefer not to use tranglutaminase, go old school and tie the turkey breasts together at 1-inch intervals using butcher’s twine. Transfer to a zipper-lock bag. Turkey can be refrigerated for up to 5 days before proceeding.
- Heat a sous vide water bath to 145°F (63°C). With bag open, slowly lower bagged turkey into water, letting water pressure squeeze air out of bag until just the seal remains above the waterline. Seal bag completely. Let turkey cook for 2 ½ hours. Meanwhile, make the crispy skin and gravy.
- For the Crispy Skin: Adjust oven rack to center position and preheat oven to 400°F (200°C). Spread skin evenly over a piece of parchment paper set in a rimmed baking sheet. Season generously with Hirshon Cajun seasoning.
- Place a second sheet of parchment on top and carefully squeeze out any air bubbles using the side of your hand. Place a second rimmed baking sheet on top and transfer to oven.
- Roast until skin is deep brown and crisp (it will crisp further on cooling), 30 to 45 minutes. Allow to cool and set aside at room temperature. Turkey skin can be roasted in advance, cooled completely, then stored, loosely covered, at room temperature for up to 3 days. To re-crisp, place in a hot oven for a few minutes just before serving.
- Slice up the white and dark meat as well as the crispy skin so each diner gets some of each.
- Serve with all the traditional sides listed below this recipe and spend the next several days in turkey coma and recovering!!!