All too often, the Christmas turkey turns out dry no matter how hard the hostess tries. Many have already gave up on getting a perfect golden brown poultry ready to serve. We decided to cook a sous vide turkey and it has never been more tender and juicier! Fancy that! The meat turned out perfect and juicy with a crispy crust and great taste! Your guests won't leave hungry and the turkey will be done on time thanks to this technology.
Shelve a frozen carcass in a fridge the day before the holiday. It'll be cooked using the sous vide technology, then brown in an oven.
Ingredients
Serves: –+
- Whole turkey 4.5-6.5 kilo
- Chicken stock 2000 ml
- Salt and pepper
Method
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Preheat a water bath to 65.6°C using a sous vide thermal circulator.
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Wash the turkey carcass, pat it dry with a towel, and rub with salt and spices. -
Place the turkey in a vacuum bag and pour the chicken stock in to cover the carcass. Pump out the air and seal the bag with a vacuum sealer. Make sure your vacuum sealer can handle liquids.
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Immerse the bag into sous vide water bath for 24 hours.
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The turkey is done after 24 hours of thermal treatment. Take it out of the bag, but don't pour out the cooking liquid. It comes handy for making soup or sauce.
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Pat the turkey dry with a towel and let it lay still for half an hour. -
Send the cooked turkey to the oven preheated to 230 degrees for 30-40 minutes to get a golden crust. -
Then place the poultry on a festive dish, lay out some vegetables and garnish with greens. The Christmas Turkey is ready to serve! Bon Appetit!
