Doing the holiday bird sous vide is the ultimate in effortless cooking and transforms what can be (and often is) dry and stringy breast meat into something quite sublime. We’ve posted on the wonders of sous vide turkey before and we included our favorite recipe for sous vide turkey in the newly released Sous Vide Holiday cookbook, along with sous vide recipes for all the traditional trimmings.
A recent post on the inuyaki blog took a slightly different take on it (see his photo, above) in a preparation a bit Deep South with an Asian twist and then making turkey rinds (chicharrones) from the skin. We thought it sounded delicious. Try them both and you be the judge!
If you have a favorite holiday sous vide recipe and would like to share it (in the spirit of the season) please do so, here.
Like this? Why not share it: