My turkey is never dry. I debone it, make stock with the bones, roll the legs together and glue them with transglutaminase, roll the breasts in the skin and gl

My turkey is never dry. I debone it, make stock with the bones, roll the legs together and glue them with transglutaminase, roll the breasts in the skin and glue them too. I cook the breasts and legs in two sous-vide baths. Finish them by roasting them in a pan. They're juicy and delicious and the homemade stock makes a better gravy!