Just some good old fashioned comfort food. Took the thighs out of original packaging and rinsed them. Dried them off and heavily salt and peppered them, and stuck on a rack uncovered for about five hours. Stuck in a Ziploc with half a cup of clarified butter that I had just made and left on the stove to get a little toasty in color and flavor. Threw in a couple sprigs of fresh thyme and about 10 cloves of garlic. I researched it, there is no chance of botulism when you cook at a higher temperature than you do a steak or chicken breast for instance. I cooked at 165° 16 hours and served it on a cassoulet type white bean mixture. The flavor and texture was incredible of the turkey! I cooked the beans in a pressure cooker, so the whole meal was a very hands-off type of dish.
by justeatandbequiet
1 Comment
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