Monica Lo of the popular Sous Weed site and author to The Weed Gummies Cookbook ha
“First, I break down the defrosted turkey and organize the parts by dark meat, white meat, back, and giblets. There are plenty of tutorials online for how to do it!
I use my Avid Armor Ultra Series USV20 Chamber Vacuum Sealer System to seal up the dark meat with salt, butter (or fun cannabis oil infusions), aromatics, and herbs. The tenderloins get sealed up with butter and no salt for my baby. My chihuahua gets the giblets. The back and neck get roasted and turned into stock and gravy. Nothing is wasted! Breaking down the turkey also frees up a lot of fridge space for sides and desserts. Just remember, it takes 1-3 days to defrost your turkey in the fridge (depending on the size) so plan ahead!”
Monica’s Friendsgiving turkey roulade is rolled with a filling of toasted panko, fennel seeds, shallots, garlic, lemon zest, fresh rosemary, oregano, and prosciutto. It’s rolled up tight, tied, and vacuum sealed.
All the bags of meat go into the water bath at 65ºC (149ºF) for 4 hours. Once it’s done, drop the bags in an ice bath to quickly chill then store in the fridge or freezer until the day of the dinner. Before serving, reheat the turkey in a 55ºC (131ºF) water bath for at least an hour then quickly pan sear for golden brown skin. If you need more of a reference, there’s a recipe for sous vide turkey in Sous Vide At Home, the first cookbook she ever worked on.
Pro tip: you can also keep your side dishes warm in the water bath to free up your
Check out additional recipes from Monica Lo’s site: Top 20 Cannabis Infused Danksgiving Recipes
