Brines are an easy way to ensure your turkey is never dry. Try the straightforward salt brine or our apple cider marinade for a sweet Autumn flavor.

Brine Time: 16 hours
Cook Time: 3 hours

Serves: 8

Ingredients:
2 Turkey Breasts, boneless
2 Turkey Thighs, boned out
2 Cups (approx.) of Sous Vide Stuffing – Reserve for thighs in Step 7
4T Duck Fat

For the Salt Brine:
1 Gallon Water
265g Kosher Salt
115g Sugar
5 Sprigs of Thyme
3 Sprigs of Rosemary
3 Bay Leaves
3 Shallots, halved, peeled
5 Garlic Cloves, peeled, smashed
20 Black Peppercorns, whole

For the Cider Marinade:
1 Gallon Apple Cider
5 Pieces of Star Anise
3 Cinnamon Sticks
3 Bay Leaves
20 Black Peppercorns, whole

For more information on food safety, please click here.

Step 1:
Prepare either brine or cider marinade recipes by combining all in ingredients in an 8 quart sauce pot and bring to a boil. Remove from heat, transfer to a heat safe container and place in the refrigerator until completely cool (40°F/4°C).

Step 2:
Using individual vacuum bags for each item, roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.

Step 3:
Place one turkey breast in vacuum bag, along with enough brine to cover. Vacuum seal. Repeat for each additional breast and thigh.

Step 4:
Place sealed bag in refrigerator for 16 hours.

Step 5:
After brining is complete, remove and rinse each piece of turkey under cold water.

Left: Cider Marinade Right: Salt Brine

Step 6:

Set the Sous Vide Professional™ to 147°F/64°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)

Step 7:
For the thighs, lay thigh skin-side down on cutting board. Place approximately 1 cup of stuffing in center and roll thigh to completely seal in stuffing. Secure with butchers twine.

Step 8:
Again, using individual vacuum bags for each item, roll the vacuum pouch back at the top, turning it out 1-2 inches. Place one turkey breast in vacuum bag, along with 1 tablespoon of duck fat. Vacuum seal. Repeat for each additional breast and thigh.

Step 9:
Place sealed bags in circulating water bath and cook for 2 hours, or until core temperature reaches 147°F/64°C.

For advanced users:
If serving immediately, lower temperature of circulating bath to 122°F/50°C and hold turkey for 30 minutes. Do not exceed 30 minutes. You can speed the process by dropping several ice cubes into the bath until bath temperature reaches 122°F/50°C.

Step 10:
Remove bags from water bath.

If saving for later: quickly shock in ice water bath until temperature has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.

Step 11:
Preheat oven to 400°F/205°C. Remove turkey breasts and thighs from vacuum bag. Place turkey in roasting pan, preferably on a wire rack. Roast turkey breasts and thighs until skin is golden brown. Remove butcher twine from thighs.

Step 12:
If serving immediately: carve turkey and transfer to serving vessel.

You won’t believe this cranberry sauce. The boozy pop of each berry, the tangy-sweet sauce; we may have just changed Thanksgiving as we know it. Keeping it alcohol-free? Sub in some cranberry juice instead.

Serves: 8

Prep time: 5 minutes
Cook time: 20-30 minutes

Ingredients:
12 ounces Fresh Cranberries
1/2 cup Dry Ruby Port (May substitute: cranberry juice)
1/2 cup Orange Juice, Fresh
3/4 cup Sugar
Zest from one Orange, cut into thin matchsticks

Step 1:
Set the Sous Vide Professional™ to 167°F/75°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)

Step 2:
Combine fresh cranberries, port wine, orange juice, sugar and zest in a mixing bowl. Stir gently to combine all ingredients.

Step 3:
Roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.

Step 4:
Pour mixed cranberries and sauce into vacuum pouch, vacuum seal.

Step 5:
Place sealed bag in circulating water bath and cook for 20 minutes or until a few, but not all, cranberries have begun to burst.

Step 6:
Remove bag from water bath.

If serving immediately: transfer to serving vessel.

If saving for later: quickly shock in ice water bath until temperature of sauce has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.

Just in time for the holidays, we’d like to share with you Rafal Ciesielski’s recipe for a Smoked Baltic Punch. Check out more from Rafal in the Polish Barmagazyn!

Ingredients:
1 part vodka
½ part Orange Curacao
½ part Blue Curacao (infused with citrus peel)
¼ part Campari
1 part pressed apple juice (not sweet but as sour as possible)
¼ part lemon shrub (see recipe below)
4 cinnamon sticks and  vanilla pods for smoking

Steps:
1. Mix all ingredients and chill for 2 hours before serving and smoking
2. Load combustion chamber of The Smoking Gun™ with crushed pieces of cinnamon stick and vanilla pod
3. Cover Punch bowl with plastic wrap or lid
4. Inject smoke into bowl with nozzle extension while slightly stirring the punch
5. Repeat 1-3 times depending on your desired level of smoke

Alternative method:
1. Prepare punch
2. Place punch glasses upside down and fill with vanilla and cinnamon smoke. Rest glass with smoke for 30-60 seconds. The smoke will build a fine film on the glass wall and transfer its aroma into the punch when serving.
3. Put glass upright and serve punch in the smoked glass.

Lemon shrub:
Take the peel off the lemons first and roughly ribbon. Juice the lemons, and however many cups of juice are extracted match that with the same amount of sugar. Layer the sugar and zests in a Boston tin, and muddle thoroughly until all the sugar is damp. Let the zest and lemon compound rest at room temperature for at least half an hour, then give another muddle and stir. Add the lemon juice, and stir until all the sugar has dissolved. Fine strain the zests out of the mixture.

Super simple Thanksgiving stuffing.

Serves: 8

Prep time: 10 minutes
Cook time: 60 minutes

Ingredients:
2 Baguettes, day old, medium dice

1 White Onion, medium dice
2 Stalks of Celery, medium dice
3 Sprigs of Thyme, picked and chopped
1t Marmite
16oz Turkey Stock (May substitute: chicken stock)

8-10 Roasted and Peeled Chestnuts, small dice
Kosher Salt and Black Pepper, to Taste

Step 1:
Set the Sous Vide Professional™ to 167°F/75°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)

Step 2:
Combine onion, celery, thyme, Marmite and stock. Do not add bread, chestnuts and seasoning at this point. Stir gently to combine ingredients.

Step 3:
Roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.

Step 4:
Pour mixed vegetables into vacuum pouch, vacuum seal.

Step 5:
Place sealed bag in circulating water bath and cook for 40 minutes.

Step 6:
Remove bag from water bath.

Step 7:
In a large mixing bowl, combine diced bread and chestnuts. Open and pour sous vide vegetables and stock from earlier. Stir gently to combine all ingredients.

Step 8:
Place stuffing mix in a new, larger vacuum bag. Be sure to roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination. Place stuffing bag, unsealed, in a refrigerator for 10 minutes.

Step 9:
Remove cooled bag from refrigerator and vacuum seal.

Step 10:
Place sealed bag in circulating water bath and cook for 10 minutes. Remove and fluff with a fork. Stuffing can be toasted in an oven or cooled completely and placed inside the cavity of the turkey.

If serving immediately: transfer to serving vessel.

If saving for later: quickly shock in ice water bath until temperature has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.

Cure Time: 16 hours
Cook Time: 16 hours
Serves: 8

Ingredients:
2 Turkey Legs, Frenched
1C / 240 ml Coarse Kosher Salt
1T Dried Thyme
3 Dried Bay Leaves
6T Duck Fat, reserve 2T for searing

Step 1:

Set the Sous Vide Professional™ to 167°F/75°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)

Step 2:
Crush the dried thyme and bay leaves in the salt until it is evenly mixed. Distribute the salt mixture over the turkey legs. Place in the refrigerator and let cure for 16 hours. After 16 hours, thoroughly rinse salt off legs.

Step 3:
Roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.

Step 4:
Place two turkey legs in vacuum bag, along with 4T duck fat. Vacuum seal.

Step 5:
Place sealed bag in circulating water bath and cook for 16 hours.

Step 6:
Remove bag from water bath.

Step 7:
Remove turkey legs from vacuum bag. Skin can be crisped in a hot pan with remaining duck fat or in a deep fryer. Meat can also be shredded for various dishes.

If serving immediately: transfer to serving vessel.

If saving for later: quickly shock in ice water bath until temperature of sauce has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.