Thanksgiving looms on the horizon. Each year we try and improve on what and how we cook. Last year we took a Turkey hiatus and prepared traditional raclette. It turns out Amaya loves turkey and with that love cancels all my plans for Chinese take out on Turkey Day. Instead, we are working on new turkey preparations and presentations. One which recently passed muster is a turkey thigh, boned, seasoned with harissa, bonded back to its bone and wrapped in thick cut bacon. The roll is then cooked sous vide and finally roasted to crisp the bacon.
