Chef Michael Salmon - Join me in my Kitchen
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!
Sous Vide is a great way to cook items that require long cooking times like roasts and tougher cuts. This recipe was originally developed as a way to use the tougher male rooster by braising it for an extended period in red wine.
Sous Vide cooking is a great addition to anyones Culinary repertoire. I will teach you the basics, point you to the best tools and resources and continue to add some of my favorite sous vide dishes to the channel.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
