Cook Your Thanksgiving Turkey to Perfection with ChefSteps Foolproof Sous Vide Recipe
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 INGREDIENTS 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 EQUIPMENT ChefSteps Joule Sous Vide ($199; am...