I have been cooking my Thanksgiving turkeys “Sous Vide” for over 10 years now, and I’ll never go back to the traditional roasting method. The turkey comes out moist and tender GUARANTEED! No over-cooked, dried out breast. Make the brine days before the holiday to ease your last minute prep and this method frees up your oven and stovetop for other items. As an extra bonus, there is no roasting pan to scrub at the end of the meal. Happy Thanksgiving!
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.