Braised turkey parts in braising liquid
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley
1 tablespoon minced fresh rosemary
Grapeseed oil (enough for 3-inches deep in pot)
Kosher salt and freshly ground black pepper
2 cups flour
2 ½ cups panko bread crumbs
When the turkey legs and browned turkey parts are cool enough to handle, remove them from the braising liquid. Pick the meat off the bone and shred it finely. All of the meat and all of the skin should be used for the croquettes.
Strain the braising liquid through a fine-meshed strainer. Do not press the vegetables. The liquid is now the gravy. Pour gravy liquid into large saucepan for warming later.
Reserve all the vegetables and the gravy. Reserve the herbs and the gravy separately.
In a bowl, mix the shredded leg meat, strained vegetables and 1/2 cup of the gravy. Season with additional salt if necessary.
Line a 6-inch by 10-inch plastic rectangular container with plastic wrap. Spread two thirds (about 3-4 cups depending on the size of the turkey parts) of the mixture out in the bottom of the rectangular container. Reserve remaining turkey mixture for the Panini-Pressed Brioche Stuffing. Cover with plastic wrap and press down on plastic wrap in the center of the meat out to the edges and then press down the edges. Place another container right on top of meat container and press down. Pour ice in top container and pour a little bit of water into ice container to add weight. Place a lid on top of ice water container and place containers in refrigerator for 24 hours.
Note: the most important thing is to press the meat down evenly into the container to create a layer that is about 1 to 2 inches thick. The size of the container will depend on how much meat your turkey yields. Also, make sure that the second container fits closely into the first one and that you press the meat very firmly with weights. It is essential that the meat is pressed firmly enough in order for the croquette mix to work. This will ensure that your croquettes wont fall apart while breading or frying.
Once the mixture has chilled overnight, remove the weights and gently un-mold the pressed meat. Pull the plastic wrap off and cut the pressed meat in half or into thirds. The pieces should be about 10 x 2 inches. Then wrap each of those pieces tightly in plastic and place in the freezer for 25-30 minutes.
Pull the wrapped meat from the freezer and place on a cutting board. Using a very sharp knife, slice 1 inch slices through the plastic. Keep the pieces chilled while you are working.
Once all of the pressed meat has been sliced, remove the plastic and begin the breading process.
Place in the flour one by one and lightly coat making sure to remove excess prior to dipping in egg. Let excess egg drip off then place in the panko. Coat completely in the panko and reform into a rectangle with your hands.
While breading the croquettes, heat 3 inches of grapeseed oil in a heavy bottomed stock-pot or table-top fryer. Use a candy thermometer to determine that the oil has reached the desired temperature of 375°F.
Once all of your croquettes are breaded, fry 3 to 5 at a time, being careful not to overcrowd your pan. Fry until golden brown, about 2 to 3 minutes. Remove and set on a tray that has been lined with a rack. Season with salt. Hold there until ready to serve. When ready to serve, reheat in a 350°F oven until they are warmed through – about 5-10 minutes.