A chilly take on a year end favorite. Warm up your insides, and cool down your taste buds with a handmade sorbet, crafted from hard cider. Please keep in mind that this recipe uses hard cider...if serving to any persons under the age of 21, please either skip this recipe; or use a non-alcoohlic cider.
Confit is a classic and very effective technique for cooking turkey legs (thighs and/or drumsticks). You simply "cure" the meat overnight and cook it low and slow, covered in oil. Our seasoning works great for this and adds an extra note of smokiness.
Sous vide cooking (slow cooking in a water bath) is perfect for turkey breast. The slow cooking keeps the juices in and the seasoning technique gets much needed flavor deep into the meat.
Our smoked rub gives it an extra dimension of flavor.
With Thanksgiving coming up, there is plenty of turkey around and we will all be eating too much of it. So why not change it up a bit (OK, a lot) by doing something out of the box that incidentally, addresses all the key issues of making turkey taste good. Schnitzel is nothing more than breaded cutlet, German style. We added our smoked rub for flavor and a tangy tartar sauce to compliment the fried meat. Easy to prepare, fun to eat. Maybe not what you would serve at the holiday table as a main course, but if you see a turkey breast at a sale price you can’t resist….