For Thanksgiving this year I deboned a whole chicken (that we raised) except for the drumsticks. I stuffed it with stuffing and a turkey loin. Wrapped it into a roulade so it still looked like a whole chicken. I then vac sealed it and cooked it in the sous vide at 155 for 6 and a half hours hours. Then I chilled it for several days and on the day I seasoned the skin salt and garlic powder and cooked on the Traeger to 165 internal.

It was probably one of the best things I've eaten in a long time. Absolutely delicious.

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