A nice Zen Thanksgiving

So today, well yesterday was Thanksgiving Day here in the United States. I cheekily called it Happy Culturally Inappropriate Thanksgiving.

Spent it with good friends – and this year did it differently. As you know from reading this blog I’m getting more and more into precision cooking. Part of that involved me ordering a Chef Steps Joule Sous Vide stick some time ago. It got delivered in October.

So far I’ve done center cut filet mignon in it and it’s awesome. But yesterday I broke down a turkey by removing the breasts, wings, and drumsticks. Wings and drumsticks went into a 149F bath, while late last night I dropped the temperature to 131F and put the breasts into the bath.

The process was to lightly sear, and then dust with a salt/sugar mixture. I added freshly ground black pepper. Then I put rosemary, thyme and sage into the bags with the turkey and burped the air out before adding into the Sous Vide bath.

Then when they came out – I waited a bit. And then seared them again and into a 450F oven for about 30 minutes, just to warm it up. Then out of the oven, cool a little, and sliced the breasts up.

I have to say, I’ll never roast a turkey in an oven again. I’ll Sous Vide it. Tender, moist breast meat that was flavorful. Totally awesome turkey. Then made enough stock to make a nice turkey gravy.

We also did baked beans, broccoli casserole, mashed potatoes with cream cheese and cornbread stuffing. The funny part was we arrived at the friends house at around 11AM. I said we didn’t need to start the cooking until 1PM and that it would all be ready to go at 3:30PM.
And right on the money – everything was ready at the same time. I’m getting really good at having all the components of a meal ready at the same time.

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2 thoughts on “A nice Zen Thanksgiving

    1. Yes indeed. And it’s funny just a day or so ago I had sous vide a couple center cut filet mignons – a friend dropped by as I was making a gravy for it. You see once I sear the steaks in the cast iron pan, I add in 1 to 2 tbsp of butter, let it brown, then equivalent amounts of flour. Then the collected juices from the sous vide process. Finish with a little pat of butter, season with salt and pepper and pour over the center cuts. It’s hideously exquisite.

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