For the Sausage Gravy

1. Place the diced turkey sausage in a skillet with 1 tablespoon of olive oil and cook until crispy and hot. Remove and set aside.
2. Wipe out the skillet and add the clarified butter and flour. Stir on low-medium heat until roux forms. It should look like wallpaper paste; you’ll know the roux is ready when it smells like Jiffy Pop popcorn. You’re looking for an almond color.
3. Stir in the turkey stock with a whisk until fully incorporated. Whisk until the stock almost boils, and then reduce to a light simmer for 20 minutes. Make sure you’re whisking every couple of minutes.
4. Take the turkey sausage and drain out any excess fat. Fold into the gravy. Add the minced fresh thyme and taste. Adjust with salt and pepper if necessary. Pro tip: When the turkey breast comes out of the sous vide bag add the liquid to a measuring cup.
5. Split the fat out and add the turkey juice to your turkey stock. Remember, if you add 1 cup of stock, you must adjust the roux ratio.

For the Flaky Biscuits 

1. Combine all the dry ingredients together. Add the butter and mash with a pastry blender until fully incorporated.
2. Add the milk and let sit for 20 minutes. If the biscuits are too tacky to work with, try adding a tablespoon of flour at a time.
3. Then, divide the dough into six equal portions and bake at 425 degrees with a high fan.