When it comes to Thanksgiving, the turkey is undoubtedly the star of the show. There are so many ways to cook a turkey it can be hard to decide how you want to do it this year. There’s the tried and true method of roasting it in the oven, or you can even use a smoker and smoke the turkey for a new twist and flavor. There isn’t a wrong way to cook your turkey, but there is a superior way. Cooking your turkey sous vide this year will be a game changer at your Thanksgiving table, and will leave guests begging you to do it again next year.
What Is Sous Vide Cooking?
Sous-vide (pronounced “soo-veed”) is a method of cooking that involves sealing the food in a vacuum sealed bag and then cooking it in consistently temperature-controlled water that never reaches the boiling point. Sous vide is actually a French term, that by definition means “under vacuum” which makes sense given the vacuum sealed bags involved. This type of cooking is generally used in fancy restaurants by gourmet chefs, but you can do it at home as well! The reason people love it is because the water used for cooking never boils, it means that you’ll never have an overcooked piece of meat using this method.
Cooking Sous Vide At Home
If you want to try your hand at cooking any meat sous vide, but specifically your Thanksgiving turkey, then we have some easy recommendations to help you get started.
The turkey will need to be separated into different cuts of meat for best result. The turkey should be cut into four pieces consisting of two breasts and two legs. As a tool to help you with cooking your turkey sous vide, we made an easy Thanksgiving guide that you can print out and use at home! We hope this guide is helpful.
Early in the day:
· Set sous vide cooking tool to 150 degrees Fahrenheit
· Take four turkey pieces and place in stock of your choice
· Cover pot with stock and turkey pieces and heat in oven for 8 hours at 225 degrees
· Sear breast and legs just slightly on stove
· Make bringing mixture and apply to all turkey pieces
· Bag all four pieces with oil and herbs of your choosing
· Begin cooking legs in the heated water, store breasts in the fridge
Later in the day (about 12 hours later):
· Lower sous vide cook tool to 131 degrees
· Add turkey breasts to the water with the legs
Twenty minutes before eating:
· Remove all turkey pieces from their bags and pat dry
· Set oven to broil
· Heat a pan on the stove medium-high
· Broil legs in oven
· Finish breasts in the pan