Turkey leg roulade

Debone two turkey legs, or have the butcher do it; save the bones for the gravy.

Season the dark meat with gray salt and pepper and refrigerate overnight.

Cook shallots in duck fat, add black chanterelles, pureed garlic and porcini powder, and cook until fragrant.

Sear chicken livers on both sides, season with salt and pepper, and transfer the mixture to a frozen container to cool fast.

Trim visible connective tissue from turkey tenders, cut into chunks, and grind gently in a food processor with heavy cream and eggs.

Combine the cold white-meat mixture with the shallots and precooked livers.

Lay the seasoned legs side by side, skin side down, add the stuffing and shape it into a log.

Roll into a thick cylinder, wrap tightly in plastic wrap, twist and knot the ends; cut the roast in half and wrap each half again.

Sous vide method: vacuum seal and cook 6 hours at 165F / 74C.

Chill the sealed roulade in an ice bath; cut the plastic and save the juices for the gravy.

For a crisp finish, pat dry and sear in a hot oven for 20 minutes.

Direct-heat method: truss with butcher twine, rub the skin with duck fat, season with salt and roast for an hour.

Rest 30 minutes.