Sous vide, deep-fried turkey galantine with brown butter gravy

Skin the turkey in one piece, remove the spine and cut off the wings.

Butterfly the breasts and pound them out; arrange on plastic wrap.

Spread with sage and garlic sausage, grated garlic and chopped thyme and sage; season with salt and pepper. The breast is also salted directly to dry brine.

Roll into a tube, sprinkle with transglutaminase and wrap in the skin; tie with twine.

Refrigerate uncovered for two days.

Vacuum seal with duck fat and cook sous vide for four hours.

For the gravy, brown the butter, add flour by eye, then a little red miso paste and let it heat.

Add four cups of turkey stock and cook until glossy; season with a little soy sauce for color, salt, pepper and sage.

After four hours sous vide at 155F, take the roulade out of the bag, save the juices, and deep fry it whole with the string on, killing the heat as it goes in and stepping away; flip once to colour.

Remove from the oil and cut off the string.