Sous Vide Christmas Turkey

The Christmas Turkey is always a worrying prospect for me. Putting the massive bird in the oven for 3hrs, making sure it's cooked all the way through, is it going to be dry? Probably. Do you stuff it? How do you roast the potatoes while the massive thing is in there?

All these problems can be eradicated by using Sous Vide to cook the bird. Not only that, but you also get a huge improvement on texture, flavour and juiciness!

Objective; Christmas diner: 25th December @ 2pm. All prep done by 24th December @ 4pm.

Method; Take 1 Turkey. If it's frozen it'll need 72hrs/3days to defrost in the fridge. Therefore you need to buy it on or before the 21st December.

Butcher the Turkey to remove the breasts and legs from the carcass. 
Make a stuffing for the legs. Take 

Take the legs, bone them and remove the sinewy bits in the drumstick. Butterfly the leg meat so that it is uniform thickness. Stuff the leg with minced pheasant breast. If not they can be cooked as a whole. Roll them in cling film, bag, vac pack. The leg meat will need to be cooked @ 78c for 8-betweem 8 and 12hrs. I've put it in @ 5pm on 24th December so it needs to come out first thing on christmas day morning, just before the breasts go in.

Chop the carcass up into 2 or 4 bits, roast with veg to make stock, reduce further to make gravy. 

@ 9am, 25th December; Take the breast, brine them and put them in the fridge. For the Brine; 2L water, 100g sugar & 150g salt. Leave in the brine for 45mins. 
Take them out of the brine, rinse, pat dry, season and vac pack. The breasts will need around 4hrs @ 64c. Seeing as I'll take the legs out at around 8am, 25th December, that's when the breasts will go in.