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.
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.
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.
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.
The traditional holiday favorite gets a sous vide upgrade.
Elevate a seasonal favorite—silky pumpkin soup—with a showstopping presentation.
Chris Taylor and Paul Arguin—award-winning bakers behind The New Pie—share their recipe for the ultimate apple pie made using sous vide.
Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.