The 4.11 Turkey (15 lbs) Penny Pincher Journal

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First, create the roux. In a small saucepan, melt the butter on medium heat until it is frothy. Add the flour and continue to stir with a wooden spoon or whisk until the roux turns a pale golden color. Keep in mind that if you're looking for a traditional blonde Velouté you shouldn't overcook the roux.

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Continue to whisk and slowly drizzle in the remaining stock, keeping it smooth the whole time. Set the saucepan over medium-low heat and cook, stirring often, until it just comes to a simmer. Reduce heat to low and cook stirring often until it's thick enough to nearly coat the back of a spoon, 10-15 minutes.

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Preparation. Combine the apple cider, milk, sugar, and salt in a container and stir to dissolve the dry ingredients to create a brine. Place the brine and the turkey in a vacuum bag and seal with a chamber vacuum sealer . Alternatively you can use a Ziploc bag and remove as much air as possible. Place the turkey in the refrigerator for 12 hours.

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Instructions. Melt 1 tablespoon unsalted butter in a medium saucepan over medium heat. Add 1 tablespoon all-purpose flour, and cook, whisking constantly, until frothy but not darkened in color, 1 to 2 minutes. While whisking constantly, slowly pour in 1 cup low-sodium chicken broth and keep whisking until smooth. Bring to a boil over high heat.

The 4.11 Turkey (15 lbs) Penny Pincher Journal

4 cups high quality shrimp stock. Blond roux. Salt and pepper, to taste. Place wine, capers, lemon juice and shrimp stock in sauce pan. Let simmer for 15 minutes. Stir in roux, a little at a time.

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Stir in the stock: Whisk in 1 cup of the stock all at once, and continue to whisk until it is smooth and lump-free. Gradually whisk in the remaining 1 cup of stock, salt, and pepper. Over medium heat, bring the sauce to a low boil (small bubbles break over the surface of the sauce), stirring constantly with a whisk.

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Heat the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for 30 seconds, whisking constantly. Whisk in the chicken stock, and then whisk in the onion powder, garlic powder, salt, black pepper, and poultry seasoning. Bring up to a boil, whisking constantly. Remove from the heat.

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2. Set the turkey aside and proceed to making the white sauce. In a saucepan, melt the butter over low heat. Whisk in flour, salt, and pepper. Cook over low heat and stir until the mixture is smooth and bubbly. Remove from heat and stir in milk. 3. Return to heat. Boil and stir for 1 minute. 4. Add the turkey to the sauce and stir.

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Course 3: Sous Vide Turkey Breast, Veloute, Pressure Cooked Vegetables, & Brioche. Tired of boring dry Turkey? Sous vide is the perfect cooking method for turkey as it keeps in the flavor and prevents drying out. The velouté I paired it with is full of flavor which is perfect for sopping up with a light and fluffy brioche roll.

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Increase the heat to medium-high and bring the mixture to a simmer, whisking frequently. Reduce the heat to low and let the sauce simmer for 10 to 15 minutes, stirring occasionally, until it thickens and coats the back of a spoon. Season the sauce with salt and freshly ground black pepper to taste.

FileWild Turkey 159.jpg

Velouté sauce is one of the 5 French mother sauces. As its name suggests, it is "velvety" and has a sophisticated taste, but it is quite easy to make. Wi.

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Seafood: Veloute sauce is a great way to add flavor to seafood dishes like shrimp scampi or fish and chips. Poultry: Veloute sauce is a delicious way to spice up chicken or turkey dishes. Try it with roasted chicken or pan-fried turkey cutlets. Sandwiches: Veloute sauce can be used as a spread on sandwiches for a creamy and flavorful addition.

FileTurkey bird J1.jpg

Keep adding the flour until the mixture creates a loose paste. Slowly pour the chicken stock into the saucepan with the roux, whisking continuously. Once added, the chicken stock should not have any lumps of roux in it. Bring the mixture to a simmer and let it reduce, frequently stirring, for 20-30 minutes.

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Drain but leave 1/4 cup of liquid and process in a blender. Return the pureed vegetable to a pan and add the velouté, taste for salt and pepper, and add accordingly. Keep the mixture on a low simmer. Slightly heat up the cream and whisk in the egg yolk. Carefully add the cream mixture to the vegetable base and stir well.

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Described as "Turkey breast scallopini gratineed with mushrooms, onions, rice, and cheese. Rice and onion soubise: Preheat oven to 325 degrees. Drop the rice into a saucepan with 2 quarts rapidly boiling salted water and boil uncovered for exactly 5 minutes; drain immediately and reserve. Meanwhile peel and then chop the onions in a food.

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Instructions: 1. In a heavy-bottomed saucepan over medium heat, add and melt butter. Add flour and whisk continuously to create a medium roux. 2. Add chopped garlic and sauté, stirring continuously for about 1 minute. You do not want this to burn or even brown. 3. Add the stock and whisk.