I've always loved transforming classic dishes into burgers, and this sous vide veal piccata burger brings all the bright, buttery flavors of the Italian favorite into a rich and juicy handheld form. This is a crowd pleaser! You can also find this recipe in our Champions of Sous Vide Cookbook.
Sous vide turkey breast is a classic that once made makes it hard to go back to the more traditional version. Bacon and a white wine sauce finishes the dish.
If you are like my family, and flavorful gravy is a highlight of the meal, you'll need to make or buy turkey stock. I always recommend making your own and there are many ways to make a stock, depending on what you are planning on using it for, but at its most basic, it's just water, meat, bones, vegetables, herbs and spices simmered for a long time. If you have a pressure cooker I highly recommend using it, it produces a richer, deeper stock than simmering it...plus you don't have to tend the stove for an hour or two!
If you are looking for a more upscale presentation, then a turkey roulade is hard to beat. It's also very flavorful, because the middle of the meat is seasoned. A roulade is simple meat that has been seasoned, then rolled up and cooked. I first saw a version of this recipe by Kenji, on Serious Eats and it has become a favorite of mine.
This is my go-to gravy during Thanksgiving. It is very fast to bring together and it is rich, herby and full of flavors that complement almost every side we have at the table. If you prefer a more traditional gravy you can omit the herbs, and it'll still be very flavorful. Feel free to modify the amount of flour you use to make it thicker or thinner, depending on your preferences.
This method of making crispy skin is a little more involved but the end result will be some of the best skin you've ever tasted. The skin is baked in the oven until all the fat is rendered and it crisps up. You can pull the skin out at different points, ranging from crispy but soft and chewy, up to an almost a glass-like texture.
Welcome to my guide to the perfect sous vide Thanksgiving! It'll help remove stress from your holiday so you can focus on spending time with your family!
Using these sample sous vide Thanksgiving dinner meal prep schedules will help simplify your holiday meal and remove a ton of stress.
In a recent Live Q & A session, Chris Asked Jason "Can I have a little bit of help about cooking a whole turkey?" Jason responded: There's a
good Facebook thread in the group talking about different methods of cooking a whole turkey. I personally never cook sous vide whole turkeys. Normally, I break them apart because I prefer the white meat sous vided at 140°F (60°C) and the dark meat at 148°F (64.4°C). It's also a little bit easier to handle the individual parts than an entire turkey. The same goes for chicken as well.
When I was a kid, I looked forward to eating crispy turkey skin more than anything else at the table! If you are like that, and really, really need your super crispy skin even after sous vide, then you have a few options.
There are several different goals people have when cooking a turkey. They can't all be accomplished equally using sous vide so it's important to know what you are most concerned about.
Until a year or two ago I had never heard of charmoula, and now I eat it all the time. It's a herb-based condiment that packs a huge punch and comes together really quickly. I used it to top a sous vide turkey breast and rounded out the meal with a sauteed vegetable medley.
This sous vide turkey marsala recipe is a light and flavorful take off of a traditional chicken marsala. I serve it over grains and add some snow peas to bulk up the dish without making it heavy.
I love a rich, flavorful curry served over rice, but to lighten it up I'll often use a cauliflower pilaf instead of white rice. The pilaf helps soak up the curry while cooking the turkey first with sous vide ensures that it comes out perfect every time. This sous vide turkey curry recipe is the perfect meal for a healthy but hearty dinner!
I really enjoy turkey for a light dinner and it goes well with this avocado and arugula salad from Beginning Sous Vide. Here I add some spice to the turkey in the form of chipotle powder. It's a great way to kick up the heat and flavor without overpowering the turkey.
If you are looking for super-moist, tender turkey breast then it's really hard to beat sous vide turkey. Love that crisp skin? You can remove it from the breast and crisp it up in the oven around serving time. My favorite sous vide turkey breast cooking time is 4 to 8 hours at 140°F (60°C). I think this produces the best combination of "moist but cooked"! This recipe pairs the sous vide turkey breast with the fresh taste of oven roasted apples.
Once you discover how to cook turkey with sous vide it's hard to go back to the bland, dry roasted version. This sous vide turkey guide will give you all the info you need for a great bird.
When it comes to cooking turkey and other poultry, dark meat is much more forgiving than white meat but that doesn't mean that using sous vide can't help make it turn out great every time!
If you are looking for super-moist, tender turkey breast then it's really hard to beat my sous vide turkey recipe. There's a definite art to properly roasting an entire turkey and getting every part to turn out perfectly cooked, and it's something that's always hit or miss for me. Once I switched to sous vide turkey breast, I make awesome turkey every time.
The next type of food I wanted to cover in the Exploring Sous Vide course is chicken, turkey, and other poultry. I think sous vide transforms chicken and turkey breasts more than just about any other type of meat. They turn out so much more moist and tender than their traditional counterparts, in large part because you can cook them at a lower temperature.
This is a great meal anytime and pairs the sous vided moist and tender turkey with a sweet and sour cranberry chutney. Always a family favorite!
This tasty sous vide turkey bite combines a light and airy soy lecithin cranberry air foam and a smooth modernist ultra-tex gravy which makes a fun party dish!
Sous vide turkey is outrageously juicy and delicious. It will be the best bird you've ever eaten in your life.
Often times around Thanksgiving there are great deals to be had on whole turkeys as well as turkey thighs and breasts. However, you can only eat so much roasted turkey with gravy so I like to try different sous vide recipes with them. Here I used some turkey thighs and combined it with the Jamaican jerk paste from our new sous vide book. I use sous vide turkey thighs since they are a great way to have moist, juicy turkey without having to keep an eye on them. I can also sous vide them while I'm working and they're ready when I get home and I just have to quickly sear them and make any sides. Hopefully this is one more sous vide recipe you can add to your mid-week cooking arsenal.
Everyone loves turkey at the holidays but few seem to make it during the year. This is a real shame because it is a flavorful, healthy meat, and when cooked with sous vide turkey is incredibly tender. I saw some nice turkey breasts at the store the other day and decided to cook them sous vide, sear them up, and serve them with a cucumber and cherry tomato salad fresh from our garden. Here's the sous vide recipe so you can make it yourself.
Now that it's close to Thanksgiving it's time to talk sous vide turkey. What better way to show off your sous vide machine than making a moist, perfectly cooked turkey for you friends and family. Here's a few articles and recipes to get you started on your way.
