Nov 21, 2018
Starting the cooking for Thanksgiving with confit turkey thighs. After a 24-hour cure, it’s into a 16-hour sous vide with some duck fat. I’ll start the breast meat tomorrow for a slow-n-low sous vide cook. #thanksgiving #turkeyconfit #turkey #confit #wacotown @chefsteps (at Chateau des Enfants Criards) https://www.instagram.com/p/BqbYooQHh7l/?utm_source=ig_tumblr_share&igshid=y52xb2akbt3m