Sous Vide Turkey Thigh w/ a Béchamel Mac n Cheese and deep fried Brussel Sprouts

Ingredients

• 1-2 large Turkey thighs
• Salt n pepper
• Rosemary
• Brussel sprouts
• 500g Elbow macaroni
• 200ml Heavy cream
• Parmesan cheese

Steps

1. Get your sous vide to 150 degrees
2. Seal Turkey with two fresh Rosemary sprigs and salt, pepper and whatever else
3. Seal and place for 24 hours
4. Once finished cut open and set aside Turkey. Set your fryer to 350 and drop Turkey to get a nice crisp
5. Make your pasta, to make sauce melt butter in med high and add flour constantly moving it around you want a brown roux.
6. Turn your heat to low and slowly add your cream constantly whisking.
7. Once fully mixed add cheese again constantly whisking till melted, add and stir in to pasta and set aside to thicken
8. Drop your sprouts (caution there will be splatter from the water hitting the oil) pull when dark 5 mins crispy outside fresh crunch inside, open to add what you like for condiments
9. Takes time but it is worth it