Cooking a Turkey - Sous Vide with Michael Voltaggio

The Most Juicy & Tender Turkey

Everyone has eaten dry turkey breast and tough, undercooked dark meat. In reality, the different parts of a turkey (breast, thighs and legs) need to be cooked for different lengths of time and yet we put the whole bird in the oven and hope for the best. Breaking the turkey parts down and cooking those sous vide guarantees the moistest and most tender turkey you've ever tasted. Plus, it will be so much easier to prepare, because you can prepare it a couple of days in advance. That leaves you with perfect results and a stress-free Thanksgiving dinner.

The Weekend Before Thanksgiving:

Step 1: Prepare, brine & season the turkey parts

Step 2: Vacuum seal, cook & chill

Thanksgiving Day:

Step 3: Reheat perfectly cooked turkey in vacuum bags and
finish turkey parts with crispy crust in an oven, pan and/or fryer

Stress-Free Dinner

The most critical part of cooking your dinner does not have to happen while your guests are arriving! Instead, enjoy a toast with your friends and family while dinner is waiting for you to be ready. Take the stress out of timing the perfect Thanksgiving dinner. Set yourself up like a professional chef!

Simply clamp your Sous Vide Professional to a large vessel (up to 8 gallons) and set it at a serving temperature of 140° F. Place your containers and vacuum bags filled with side dishes, gravy, stuffing and turkey meat into the water bath. It will hold a perfect temperature without overcooking your food. When your guests are ready, your food will be ready to be plated.

Part - 2 - Vacuum Seal and Cook
Part - 3 - Reheat and Serve