Thanksgiving flavor without the all-day bird: a butter-basted breast roast, dry-brined and pulled at 71°C. Juicy turkey is a thermometer story.
200 ml
🍲 Chicken Stock ›
for the pan
Mise en place
Before you start
Prep checklist
Chicken Stock — for the pan
Dry-brine: salt all over, fridge uncovered overnight.
Work the herb-garlic butter under the skin; rub the rest on top. Roast on a rack over the stock at 165°C.
Roast to 71°C at the thickest point, 70–90 minutes, basting once. Low and slow keeps the white meat plush.
Rest 20 minutes (carryover finishes it). Slice across the grain; the pan drippings + a whisk = instant gravy.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
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