Eastington@Paddington

Last years Deep Fried Turkey Breast “Porchetta” was very good.

But t J. Kenji López-Alt at Serious Eats came up with this alternative, and it is the easy winner: https://www.seriouseats.com/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving. Turkey breast cooked in the sous vide at 63C for 3 hours. Skin cooked in the oven at 200C for about an hour between two baking sheets and trays. Turkey Gravy as per the recipe using the turkey carcass.

Turkey Gravey (turkey bones, onion, carrot, celery, bay leaves, soy sauce & butter)