For Thanksgiving I always cook my turkeys “Sous Vide” and this year was no exception. See my post “Sous Vide Turkey.” It turned out amazing, as usual. Since it was just Mary Jo and myself, a whole 24# turkey was more than we could eat on Thursday, so like most Americans, we have leftovers for a few days. Saturday came around and we were still working on the first turkey breast and leg/thigh that I seared on Thanksgiving, and I hadn’t gotten around to the second set. So, I decided to smoke the second breast and leg/thigh for dinner on Saturday.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.