Strezza Turkey 2012

-=My take on classic Turkey=-

Turkey breast cooked sous vide to 62 degrees celcius with sage, thyme, butter and spices.

Turkey leg Confit – salted with sage salt for 20 hours, cooked in pork fat.

Stuffing with Grøstad sausage, cranberries, bacon, bread, hazelnuts, sage, thyme and spices.

Brussel sprouts with roast hazelnuts and bacon and aquavit vinaigrette.

Cranberry and red onion marmalade.

Pork fat roasted potatoes.

Classic gravy.