Zingerman's Cornman Farms introduces delicious sous vide turkey recipe for Thanksgiving gatherings by Chef Kieron Hales. The pre-preparation process instructs defrosting if necessary before jumping into the butchering step using a large cutting board and a butcher's knife. The steps start with pouring out the liquids, drying the skin, removing the giblets, wings, wishbone, and crown to separate the bird.
The following step highlights the brine with ingredients including garlic cloves, onion, celery stock, carrots, sage, thyme, rosemary, nutmeg, kosher salt, juniper berries, and water. After 48 hours of the brine, the turkey is ready for its sous vide cooking process using a blow torch, roasting bags, a heatproof container, binder clips, large spoons, and sous vide sticks.
Image Credit: Marta Perez
Zingerman's Cornman Farms Cooks a Turkey Using Brine and Sous Vide