Ingredients

Turkey

• 15 to 17 pound fresh turkey

Turkey Breast

• 2 Tablespoons unsalted butter
• 3 sprigs fresh thyme or sage
• Kosher salt
• freshly ground black pepper

Turkey Legs and Wings

• 2 Tablespoons Kosher salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon granulated garlic
• freshly ground black pepper

Instructions

Preparation (2 Days Prior to Thanksgiving)

Ensure the turkey is fully defrosted.

Remove the neck and giblets from the cavity (use the neck, discard or reserve the giblets).

Rinse the turkey inside and out, then pat dry with paper towels.

Breaking Down the Turkey (2 Days Prior to Thanksgiving)

Place the bird on a large cutting board with the legs pointed away from you and the breast and wings facing you.

Using a sharp knife, slice between the side of the breast and the interior of the thigh so the leg and thigh quarter fall slightly away.

Press down on the thigh to flatten, then cut down along the backbone toward the thigh joint.

Pop the thigh bone from the hip socket, then “scoop” out the oyster and remove the entire leg quarter.

Repeat on the other side and refrigerate the leg quarters.

Removing and Preserving the Skin (2 Days Prior to Thanksgiving)

Gently loosen the skin from the breast with your fingers, cutting through any connective points as needed.

Avoid tearing or removing any breast meat.

Once removed, lay the skin flat on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate.

Removing the Breast (2 Days Prior to Thanksgiving)

With the wings still facing you, cut along one side of the breastbone, following it from tip to base.

Remove one breast lobe, then repeat on the other side.

Place both lobes cut side up and trim away any connective tissue.

Season with Kosher salt and freshly ground black pepper.

Rotate one breast half 180° so the thick and thin ends are opposite each other. Stack and secure with kitchen twine in 1–2-inch intervals.

Season the exterior with Kosher salt and black pepper, then place in a vacuum or heavy-duty Ziploc bag.

Add 2 Tablespoons unsalted butter and herb sprigs.

Vacuum Seal Drawer: Set to Vacuum Level 2 / Seal Level 2.

Ziploc Method: Submerge partially in cold water to expel air, then seal and refrigerate overnight.

Dry Brine for Legs and Wings (Day Before Thanksgiving)

Combine 2 Tablespoons Kosher salt, 1 1/2 teaspoons baking powder, 1/2 teaspoon granulated garlic, and freshly ground black pepper in a small bowl.

Place the leg quarters and wings on a rack over a tray.

Sprinkle the mixture evenly over all sides.

Refrigerate uncovered overnight.

Cooking the Turkey Breast (Day Before Thanksgiving)

Place the bagged turkey breast in the Wolf Convection Steam Oven, rack in Position #2.

Set to Sous Vide Mode, 145°F, 3 hours 15 minutes.

Once complete, transfer the sealed bag to an ice bath to stop cooking.

When cooled, refrigerate until Thursday.

Crisping the Turkey Skin (Thanksgiving Day)

Preheat Wolf Dual Flow Convection Oven to 400°F (Bake Mode).

Remove the skin from the refrigerator, season with Kosher salt and black pepper, and press out any air pockets.

Cover with parchment paper and a second baking sheet.

Bake for 40–45 minutes or until golden brown and crispy.

While warm, cut into pieces of your desired size and set aside.

Roasting the Legs and Wings (Thanksgiving Day)

Remove the tray with turkey legs and wings from the refrigerator and let sit at room temperature for 30 minutes.

Preheat Wolf Convection Steam Oven to 430°F (Convection Steam Mode).

Place the legs and wings on the rack over the enameled tray.

Insert the temperature probe into the thickest part of a thigh.

Place the tray in Position #2 and set the probe to 165°F.

Roast for 40–55 minutes, until the target temperature is reached.

Rest for 20 minutes, then transfer to a Warm Mode oven (160°F) until ready to serve.

Rewarming the Turkey Breast (Thanksgiving Day)

Place the bag with the breast into the Wolf Convection Steam Oven, Sous Vide Mode, 130°F.

Rewarm for 1 hour while the legs are resting.

To Serve

Arrange the turkey legs, wings, and sliced breast on a platter. Garnish with crispy turkey skin and serve with warm gravy.