Ready Your Turkeys: It’s Gobble Time

By Marilyn Kitzes

If you’re looking for a moist turkey full of flavor, try one of our favorite sous vide recipes and watch your guests gobble it up.

Whole Sous Vide Turkey with Gravy

This delicious recipe takes 16 hours to prepare, so make sure you start it the day before you plan to serve your meal. Preparing the turkey using sous vide requires few ingredients—rosemary, thyme, salt and pepper, and the bird. After being cooked sous vide, the turkey is finished by roasting for 90 minutes for a golden brown skin, and you’re done. The gravy is also simple. All you need to do is simmer four skinless chicken breasts with the neck of the turkey and chicken stock.

Slow-Cooked Turkey with Cranberry-Infused Butternut Squash

If your crowd prefers the breast to other parts of the bird, then this recipe might be your go-to. A two-and-a-half-hour sous vide bath followed by a quick roasting in the oven is all it takes to cook the breast. The magic of the recipe is the accompaniment of chopped butternut squash, which is first sautéed with cranberries until they burst, and then placed in a sous vide bath with brown sugar and butter.

Turkey Breast with Sage Brown Butter

This recipe—another turkey breast option—was created by Chef Curtis Stone of the restaurant Maude in Beverly Hills. For this version, Chef Stone has us taking off the skin of the breast before the sous vide bath. The skin is baked in the oven until it’s crisp, and later served with the cooked breast and sage brown butter. It’s an entrée that shines with delicious simplicity.