This was the first Thanksgiving in 12 years that I did not serve a fried turkey for our family Thanksgiving meal. Since my mama-in-law shrinks away from fried foods, we decided to put the new PolyScience immersion circulator to good use and sous vide our turkey instead.
The result? A deliciously cooked turkey. The breast meat, of course, was not as juicy as it would have been had we fried it, but it was still very tasty and, fortunately, healthier. Plus the prep and cleanup were less involved: no turkey injectors, no huge vat of oil to siphon and discard, no huge pot to clean.
In the next few weeks, I’ll return to recipe posting—look out for recipes for all the dishes we made for Thanksgiving 2013, and recreate them for your holiday meal at the end of December. Remember, if the Blind can Cook it, you know you can too.
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