The BEST Way to Make TURKEY - Boneless, Stuffed & Sous Vide!

Video Description

Believe it or not, this sous vide turkey has absolutely no bones. This year, we put a little twist on Thanksgiving by making an “8 Treasure Turkey”. A version of this dish, usually with duck and more expensive ingredients, was literally made for Emperors in ancient China. It was probably the most difficult dish we have ever attempted. The first step, debone the entire turkey, while keeping it all intact. After that, smooth sailing. Stir fry the rice, stuff the turkey back to shape, and sous vide at 155F (time depends on the thickness of your turkey). You should see the faces on your guests when you just cut straight through the turkey like butter. This turkey is a showstopper. The sous vide makes it so juicy and tender. The flavor from the turkey is fully absorbed by the rice. I would TOTALLY do it again … in a few years. SUBSCRIBE FOR MORE VIDEOS ▸ https://www.youtube.com/kindofcooking --------------------------------------------------------------- EQUIPMENT If you're planning to purchase equipment, please consider using our Amazon Affiliate link. It helps us to support the channel. ▸ FoodSaver 11" x 16' Expandable Rolls: https://amzn.to/2X9c7Oo ▸ Anova Container: https://amzn.to/37PiRIE ▸ KitchenBoss 3rd Generation Sous Vide: https://amzn.to/34DHy9u ▸ Anova Vacuum Sealer: https://amzn.to/2x1CzjZ --------------------------------------------------------------- WATCH NEXT ▸ Sous Vide Turkey is the ONLY Way - Juicy & Moist Meat Every Time: https://youtu.be/5PqGUiw-wGE ▸ Thanksgiving Playlist: https://www.youtube.com/playlist?list=PLaEmqyV1CJiVChecGbnfX6aeMd5L7dTpk ▸ The BEST Cantonese Roast Duck made in the Sous Vide: https://youtu.be/PKT1z2osOgM ▸ Easy & Fluffy Sous Vide Mashed Potatoes: https://youtu.be/S_TihWLSbtI --------------------------------------------------------------- INGREDIENTS 8 Treasure Rice 540g Glutinous Rice, washed and soaked (4 hours) 2 Chinese Sausages, diced 40g Dried Shrimp rehydrated then diced 35g Dried Shiitake Mushrooms, rehydrated then diced 85g Peanuts 140g Chestnuts 120g Corn 120g Peas 6 Salted Duck Egg Yolks, diced 2 tablespoons Soy Sauce 2 teaspoons Sesame Oil 1 tablespoon Shaoxing Wine Salt White Pepper ~2 cups Water 1 Turkey (10lbs) Red Vinegar --------------------------------------------------------------- METHOD Wash and soak the glutinous rice, dried shrimp, and shitake mushrooms for 4 hours. Heat a little bit of oil in your wok over high heat. Add in your Chinese sausage, and peanuts and stir fry until fragrant. Add in the shrimp, and mushrooms and cook for a minute. Remove from the heat and set aside. Turn the heat down to medium, heat oil in the wok, then add in the glutinous rice. Stir fry the rice for a minute. When it starts to dry out, add about a half cup of water and stir the rice, once the water is absorbed, repeat with the rest of the water ½ cup at a time. You can turn down the heat and cover the lid to speed up the cooking process. Once al dente, add in your Shaoxing wine, and all the ingredients except the egg yolks back into the wok. Mix it all together, add soy sauce, salt, and white pepper to taste. Add in your salted egg yolks last. Remove from the heat and allow it to cool completely before stuffing the bird. This is more rice than needed to stuff the bird, you can steam until fully cooked and serve with the turkey. Debone the entire turkey. Original video here: https://www.facebook.com/ufoodfans/videos/10155699893997931 Once deboned, thoroughly salt the turkey inside and out. Through the back cavity, stuff your turkey about 80% full. The rice will continue to expand while being sous vide. Using a skewer, close up the bird on both sides. Massage the bird back into shape. Bring water to a boil and ladle over the turkey to shrink the skin. Place into an expandable food saver bag, then seal. Sous vide the turkey at 155F until cooked. This will depend on the thickness of your turkey. Ours was about 10lbs, and we did 6.5 hours. Finishing Remove the turkey from your sous vide and bag. Carefully pat it dry with paper towel. Brush with Red Vinegar and allow to air dry. Oven Method Heat your oven as high as it will go (not on broil). Bake until a nice golden colour. If there are some spots remaining, you can carefully pour hot oil over it. Similar to what we did with our BEST Cantonese Roast Duck made in the Sous Vide (https://youtu.be/PKT1z2osOgM) Oil Method Heat oil to 375F. Holding the turkey over the oil, ladle the oil over the skin until a nice golden brown. --------------------------------------------------------------- FOLLOW ME ▸Instagram: https://www.instagram.com/kindof_cooking ▸Facebook: https://www.facebook.com/kindofcooking --------------------------------------------------------------- We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.