Been prepping your menu since Halloween? Ready to throw down a table full of tantalizing Thanksgiving dishes? With enough time to prep, multiple entree options (two different turkeys, ham, and prime rib) different sides, some desserts, and a cocktail — this collection of sous vide dishes is so good you’ll be expected to host Thanksgiving every year, which let’s be honest, you want. Let’s roll…
Sous vide is a fantastic method for cooking holiday roasts. It delivers reliable moist and tender results, frees up your oven for other tasks, requires almost no supervision while cooking, and is very easy to hold hot and ready to serve until your guests are ready. That said, sous vide turkey comes with a few problems. We’ve solved the issues to give you a recipe that produces turkey cooked exactly how you like it, with deep roasty flavors and extra-crispy skin to boot.
They said it can’t be done, but we did it. A perfectly cooked, ultra-crisp skinned sous vide whole turkey. Cook the turkey the day before the big show, and roast it to serve. No more guessing how long it takes or if it’s done, and you get to bring that traditional bird to the table to carve.
With the Anova Precision® Cooker, you get perfect prime rib every time (which for us means, medium rare), with less than an hour of active cooking time. To ensure consistent seasoning, we dry rub the roast for at least an hour before the bath, and then finish with a festive multi-color peppercorn crust and 15 minutes in a hot oven to create a crispy, golden brown crust. The beef cooking liquid is combined with rich homemade beef stock to create an amazing beef jus.
If you’re a ham lover, lucky you, because ham is one meat that’s darn difficult to mess up. Want to make it even juicier and more foolproof? Cook the sucker sous vide. Because hams are precooked, it’s really just a matter of reheating them. Cook anywhere from 3 hours all the way up to 8, and your ham will be perfect on your schedule!
Mashed potatoes receive a much-needed upgrade with this sous vide variation. Rather than boiling potatoes in water, this recipe calls for butter and milk, making the flavor rich and intense. A few cloves of smashed garlic and sprigs of rosemary infuse the potatoes as they’re cooking. At about 25% butter, these mashed potatoes are not an everyday kind of recipe, but perfect for special occasions, like Thanksgiving (when calories don’t count)!
Candied “yams” (really, sweet potatoes) have been a holiday staple for more than half a century, but to be honest, we’ve never been a huge fan. They’re just too sweet — already sweet sweet potatoes drowning in corn syrup, white sugar, and an imitation maple extract that really shouldn’t exist anymore. However, with the Precision® Cooker, we’ve found a preparation that honors this family tradition, while significantly improving it. Cooking sweet potatoes sous vide intensifies their inherent sweetness, and a sauce of real maple syrup, brown sugar, butter, walnuts, orange, cinnamon, and sprinkle of salt creates a more wholesome, more balanced, and more satisfying overall dish. (Sorry, Grandma!)
Sous vide stuffing has so much flavor and is so incredibly easy to make. It also does not require a ton of butter that a lot of typical stuffing recipes call for. This recipe can be tailored to anyone’s taste. Keep it classic or add nuts, dried fruit, or apple slices for some extra flavor. Trade the bacon for sausage or (if you want to get really interesting) toss in some oysters! You can also make it days in advance, store it in the fridge, and broil or saute on Thanksgiving to finish it off and serve it up without adding to the rest of the cooking chaos.
Want to know the secret to those melt-in-your-mouth buttery potatoes that restaurants serve? It’s butter poaching. Master this technique at home and you’ll have perfectly cooked potatoes in an hour. This recipe calls for just salt, pepper, and thyme or rosemary for seasoning, but feel free to experiment with other fresh herbs or a spice mix like Old Bay.
Think pumpkin pie in little jars. You need a little fall pumpkin action in your life, and these sous vide pumpkin pot de cremes are the ultimate Thanksgiving dessert, and they’re super easy to put together and they keep extremely well in the fridge.
With sous vide, the hassle of cheesecake is no more! The precisely controlled water bath handles the tough task and the result is rich and velvety. This recipe has also a low carb option so everyone can enjoy!
It’s silky smooth, sweet, creamy, and has a deliciously crunchy sugar topping. It feels like you’re eating a touch of extravagance in every spoonful that you take. It can be tailored to suit your flavor preference, and is perfect with a hint of liquor added to it.
This Sous Vide Coffee Liqueur is the perfect homemade holiday gift — and it’s better than Kahlua! Though it typically needs two months to sit and truly be ready, the Anova Precision® Cooker ensures that it can be prepared and served in just three hours. In this recipe we call for really strong coffee — and we mean it. Brew it at at least double the strength you would regularly brew, and be sure to use really good vodka.