Yield: about 3 cups gravy
Servings: 8 to 10
Chef Luke Verhulst has developed a unique way to cook turkey, combining a dry brine and a classic French confit technique. The result is the crispiest and most succulent turkey you’ll likely ever have.
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This looks interesting, but I don't understand how the total weight of all that turkey comes to only 5 lbs.
So after all that trouble and waiting an hour, you then have to dirty another pan and cook the turkey again? I imagine it tastes fabulous, but it sounds like a lot of extra work for thanksgiving. I think I'll try it -- but not for thanksgiving!
Can the gravy be made in advance. If so how many days? Thank you.
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