Thanksgiving is here, and with a little help from Chef & Sous vide enthusiast Tyler Florence, you’re about to enjoy the best meal of your life. Follow Florence's steps below for a delicious and in-law-approved Thanksgiving dinner.
Overnight Sous Vide Turkey
Cook for 24 hours at 55 °C / 131 °F
For the Dry-Cure:
- Salt, 5 Tablespoons (57.5g)
- Sugar, 2 Tablespoons (30g)
For the Turkey:
- Turkey Breasts (Skin-on), 2 (875g)
- Canola oil, 2–2.5 Tablespoons (15g)
- Olive oil, 2–2.5 Tablespoons (15g)
For the Vegetables:
- Olive Oil, 4-5 Tablespoons (30g)
- Sage, 10 Leaves (8g), plus more for garnish
- Carrots, 2 medium (132g), sliced
- Celery, ½ of a head (170g), plus more for garnish, sliced
- Shallots, 2 (110g), sliced
- Garlic cloves, 4 (24g), sliced
- Black pepper, ⅛ Teaspoon (.8g)
For the Garnish:
- Celery, ½ Cup (48g), sliced
- Fresh sage leaves, 2 (.7g)
- Lemon, about ½ (7g), juiced
- ChefSteps Joule Sous Vide ($199; amazon.com)
- 1 gallon-sized, ziplock-style freezer bag
- Oven-safe casserole dish
Set Joule or other Sous Vide Tool to 55 °C/ 131 °F
To make the cure, combine salt and sugar in a bowl and stir or whisk to incorporate. Place turkey breasts on a plate and sprinkle cure all over them in an even layer. (For a more exacting approach, use 1% cure to the total weight of your turkey breasts.)
Heat a pan on high, and add about 2.5 tablespoons each of canola and olive oil (30g total). When the pan is hot, add turkey breasts, skin-side facing down. When the skin is lightly browned, remove from the pan and set aside. (We will be browning the skin again before serving, so don’t worry if they look light in color.) Remove oil from the pan and wipe the pan with a paper towel.
Add 30 g (or 4-5 tablespoons) of olive oil to the pan and heat to medium-high. Add sage, carrots, celery, shallots, and garlic and sweat the vegetables until lightly caramelized and tender. (Note: you may need to adjust heat as you go.) Transfer veggies to a plate or bowl.
Transfer turkey breasts to a ziplock-style freezer bag, arranging them in a single layer so that they don’t overlap, which can cause uneven cooking. Add the cooked vegetables to the bag. Lower bag into the water with Joule/ Sous Vide tool. Cook 24 hours. (You can make all the other delicious dishes while your turkey cooks!)
Once the turkey breasts have cooked, set your oven to the broiler setting, or 260 °C/ 500 °F. Transfer vegetables to an oven-safe, shallow casserole dish and arrange in a single layer. Top with turkey breasts, skin-side up. Broil for 5 minutes, or until the skin is golden-brown and crispy, and the vegetables become more caramelized and tender. Garnish with fresh sliced celery, chopped sage, and lemon juice.
Sous Vide Sweet Potato Mash
Cook for 1 hour at 90 °C / 194 °F
For the Sweet Potato Mash:
- Butter, ½ cup (95g)
- Garlic, 3 whole cloves (12g), peeled
- Sweet potatoes, about 1.5 (825g), sliced into ¼ inch half-moon shapes
- Ground cinnamon, heaping ¼ teaspoon (1g)
- Thyme leaves, 6 Sprigs (1g)
- Salt, 3 teaspoons (8g)
For the Garnish:
- Pecans, ½ Cup, chopped
- Olive oil, 2.5g
- Kosher Salt (.2g)
- Honey, 1 Tablespoon (15g)
- Scallions, ½ cup (16g), sliced
- Cracked Pepper, a pinch (.5g)
- Sea Salt, 2 teaspoons (2g)
Heat Joule to 90 °C / 194 °F.
Combine garlic and butter in a saucepan and heat to medium-high. Cook, stirring frequently, until the butter has browned and the garlic is golden.
Combine garlic, butter, sweet potato slices, cinnamon, thyme, and salt in a vacuum sealer bag. Seal. Add sealed bag to the water with Joule/ Sous Vide tool and cook for 1 hour.
While the sweet potatoes cook, toast pecans for garnish. Add 2.5g olive oil to a pan with chopped pecans and .2g kosher salt. Heat over medium-high until toasted. Remove from pan and set aside.
When sweet potatoes have cooked, transfer ingredients to a bowl and mash with a potato masher for a rustic texture. (You can use an immersion blender to create a more silky mash.)
Just before serving, garnish with toasted pecans, honey, sliced scallions, sea salt, and pepper.
Thanksgiving Sauce (way better than gravy, plus it’s gluten-free!)
Cook for 1 hour at 90 °C / 194 °F
Diced Carrots, celery, onion, butternut squash, Yukon Gold Potato and sage cooked with chicken stock in a quart size jar at 90C/194F for 1 hour. Puree smooth in a blender and season with salt, pepper and lemon juice
For the sauce:
- Butternut Squash, (180g) small-diced
- Sage, about 4 picked leaves (3.5g)
- Celery, 1–2 stalks (54g), small-diced
- Carrots, 1 medium (47g), small-diced
- Onion, ½ small (48g), small-diced
- Butter, about 3 Tablespoons (45g), diced into cubes
- Chicken Stock 1⅓ cups (320g)
- Yukon Gold Potato, 1 whole (180g)
- Salt 1½ Teaspoons,(8g)
- Black Pepper, a pinch (.6g)
- Lemon Juice, ¾ Tablespoon, (12g)
- Quart-sized mason jar
- Joule or other sous vide tool
- High-power blender
Heat Joule to 90 °C / 194 °F, making sure you water level is high enough that a quart-sized jar will be completely covered once added to the pot.
Prep all ingredients and add to the jar, pushing them down as you go to get everything packed in tight. Secure “fingertip-tight” with a fitted canning lid. Add jar to the water with Joule/Sous Vide tool and cook one hour. Once it has cooked, add mixture to the pitcher of a high-power blender and blend until smooth. Return to the jar and keep sauce heated with Joule/Sous Vide tool until you serve it or transfer directly to a gravy boat and start the feast.