CHEF TURKEY! NOT TURTURKEYKEY BUT SOUS VIDE TRUSSED AND READY TO FRY.

I DEBONED, SLATHERED WITH LEMONGRASS, FISH SAUCE, XO SAUCE, GARLIC, GREEN ONION, AND GINGER, THE TRUSSED AND VACUUM SEALED. SOUS VIDE AT 155F FOR 5 1/2 HOURS.

HAPPY THANKSGIVING

READY