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Sous Vide Thanksgiving Meal Prep for a Stress-Free Holiday
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Nov 21, 2024
Have a stress-free holiday with this step-by-step sous vide Thanksgiving meal prep guide, which includes the menu, timetable, and all recipes! 👉 Read the full meal prep guide here: https://www.streetsmartkitchen.com/sous-vide-thanksgiving-meal-prep/ ____________________________________________ ✨Key moments: 00:00 Intro 00:39 The menu 01:04 The timetable 01:20 Five days before the big day 01:32 Two days before the big day 02:30 Divide the turkey 03:16 Brine the turkey 03:51 One day before the big day 03:59 Sous vide cheesecakes 04:49 Sous vide turkey red meat 06:27 On Thanksgiving day 07:24 Preheat water to 194°F (90°C) 07:35 Make the garlic-infused oil 08:23 Sous vide potatoes 08:47 Prepare Brussels sprouts, cranberries, and carrots
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0:00
hey it's Sharon here Thanksgiving is
0:02
approaching and I've got plans that I
0:04
like to share with you now this time of
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the year is all about Gathering spending
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time with family and friends and
0:10
reflecting chilling relaxing sharing
0:13
stories or simply just being preferably
0:16
over lots of good food if you're
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watching this my guess is that you're
0:20
going to be the host just like me so the
0:22
last thing I want you to do is to kill
0:24
yourself to make the Feast for everyone
0:25
else and not being able to chill relax
0:27
and enjoy yourself I've got a whole
0:29
Thanksgiving Feast planned out and we're
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going to subie the heck out of it so you
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my friend are going to impress everyone
0:35
with your food and have a great time
0:37
here's how it's going down first things
0:39
first the
0:41
[Music]
0:46
menu now this six course menu is
0:48
excellent for a group of six to eight
0:50
people but if you are feeding a larger
0:52
group feel free to add a stuffing or
0:55
other traditional Thanksgiving dishes
0:57
don't worry you're going to have plenty
0:58
of time to do those extra dises because
1:00
your SUV will be doing the heavy lifting
1:03
and your oven will be free now the
1:05
timetable it makes me feel so relieved
1:07
and stressfree looking at this schedule
1:10
you do a little bit of this a little bit
1:11
of that each day and by Thanksgiving
1:13
night boom that is how a hero is made
1:17
now let's get down to business shall we
1:19
5 days before the big day defrost your
1:22
turkey it usually takes about 3 days for
1:25
a bird weighs between 12 to 16 lbs to
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saw completely in the fridge Ju Just let
1:30
it sit there there's not much you need
1:31
to do at this stage 2 days before the
1:33
big day your main task on this day is to
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grind the turkey I'm using my go-to dry
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brind for turkey here just combine all
1:40
the seasonings mentioned here you can
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find all the information including the
1:45
menu the timetable as well as all recipe
1:47
links in the description below this
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video for the turkey we're going to
1:51
divide it first I know some of you might
1:53
be looking for that impressive
1:54
presentation of the whole bird on the
1:56
table let's be honest here no matter how
1:59
you cook a 15 lb bird intact it is a
2:02
Hustle No no no no no it's not happening
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in my tiny kitchen maybe we'll do it
2:07
next year with a baby turkey but for
2:09
this year we're going to divide the bird
2:11
into four parts including two parts of
2:13
white meat the breast and the wings and
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two parts of the red meat the whole legs
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now what's great about dividing the
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turkey into four parts is that it's not
2:21
only a lot easier to handle but also you
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can cook the red meat and white meat
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under different temperatures for the
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best results you will need a good pair
2:31
of kitchen shares and sharp knife start
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from the back of the bird and cut along
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the sides of the backbone using the
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kitchen shares I'm doing it directly in
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my sink so the mess stays in the sink
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where I can clean up later once the
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backbone is removed from the bird don't
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throw it away because you can make
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amazing turkey bone bras with it flip it
2:50
over so the breast is now facing up give
2:53
it a good rinse use the knife to cut
2:55
through the middle to separate the bird
2:56
into two halves you might also want to
2:58
use the scissors to help with with that
3:01
once that's done you can now easily
3:03
separate the whole legs from the upper
3:04
body of the
3:06
turkey brings again put the parts away
3:09
and we're going to scrub the sink really
3:11
well no cutting board was used which is
3:13
one last thing to clean up now let's
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brine the turkey first we loosen the
3:17
skin P the parts dry and gently separate
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the skin from the breast and drumsticks
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by inserting your fingers and slowly
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pushing between the skin and the meat be
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careful not to break the skin now rub
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the dry br mixture all of the turkey
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Parts as well as Under the Skin So the
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flavor can go a little deeper now we put
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the turkey in the fridge uncovered
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overnight so the fridge is going to dry
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up the turkey skin a little bit this
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will make the skin extra crispy once
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finished in the oven but you can also
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just go ahead and vacuum through the
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turkey parts then put them in the fridge
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that's all you need to do on this day
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one day before the big day you have two
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tasks number one souie cheesecakes
3:56
number two start cooking the turkey legs
3:58
the reason we want to s cheesecakes on
4:00
this day is because they need time to
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settle and to let them settle in the
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fridge for at least one night is the
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best I'm telling you it is so nice to
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get the dessert out of the way first so
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you have one last thing to worry about
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the recipe yielded eight four oz jars of
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Cheesecake so it's enough for eight
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people but if you have more guests
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simply double the recipe or you can use
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eight Oz jars for hardore cheesecake
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lovers whether you do four o stars or
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eight o stars of Cheesecake the sued
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temperature and time Remains the Same
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which is at 176 fhe which is 80 celi for
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90 minutes after that remove the
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cheesecake from the hot water bath and
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let it chill a little bit before
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refrigerating they're going to come to
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the perfect consistency overnight in the
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fridge allow the suvi water bath
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temperature to drop to 150 fight which
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is 65 CS in the meantime if you haven't
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done so yet go ahead and vacuum seal the
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turkey parts and once the water is ready
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you can also pour some cold water into
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the water baths to make the temperature
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drop quickly then you put the subie legs
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into the water and leave the breast part
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in the fridge because we're going to S
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them the next day now you might be
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wondering why do we want to S the red
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meat first hear me out once the turkey
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legs are in the water you want to set
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the timer for at least 6 hours but you
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can safely leave them in the water bath
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for up to 12 hours now here's the thing
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this 6 to 12 hour range is really really
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to our advantage say if you want to
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tackle the cheesecake and subie turkey
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legs in the morning and then the turkey
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legs can be done in 6 hours by night
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time you just chill them in ice water
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bands and put them in the fridge done if
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you handle the sui cheesecakes during
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the day or even at night by the time you
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get your siei turkey legs you can just
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leave them in the water to cook
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overnight while you sleep does that make
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sense that's one of the reasons that we
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wanted to S the red meat of the turkey
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first but the main reason is because the
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white meat is going to require less
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cooking time and lower temperature
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compared to the rat meat so it's easy
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for time management which is essential
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when you prepare A Feast for a large
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group of people right so the legs are
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cooked and chilled and refrigerated on
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the next day which is Thanksgiving day
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they can be warmed up while the white
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meat is cooking at a lower temperature
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you see what I mean so all four parts of
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the turkey can be ready to finish for
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dinner at the same time now the big day
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has come this is the most EX exciting
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part of the time table with three side
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dishes brother spous with bacon a
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fantastic salad with carrots and blood
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oranges if they're available to you and
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a cranberry sauce by the way this
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cranberry sauce is going to be a
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terrific topping for your souie
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cheesecakes guess what we're going to
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suie brel Sprouts carrots and
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cranberries all together in the same
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souie tank at the same temperature
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simultaneously oh my God what am I going
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to do without sui I can't imagine it in
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the morning of Thanksgiving Day you want
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to start cooking at least 7 hours before
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you targeted dinner time the earlier the
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better no it doesn't mean you're going
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to be laboring for 7 hours your suie
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machine is not you I estimate your
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Hands-On time is around 2 hours that
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includes carving the turkey setting the
7:14
table and make it pretty and all that
7:16
stuff so you will have plenty of time to
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chill and enjoy the company or chaos
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with your family and friends I'm sure
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some of them will help out too so the
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first thing on this day is to bring our
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sued water to 194 fight which is 90 cus
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for our delicious garlic paprika sweed
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potatoes now while the water is heating
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up we are going to prepare some garlic
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infused olive oil normally I would say
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this is optional but in this case I
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would not recommend you skip this step
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because we're going to use the oil and
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the garlic in multiple dishes throughout
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the entire prep it takes just a few
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minutes and two ingredients and it comes
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in really really really handy so let's
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make it put a bunch garlic glow in a
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small dyed saucepan I usually use an
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entire bow of garlic for this sometimes
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more it's so versatile you can use it
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for cooking roasting souie and in salad
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dressings add enough olive oil in the
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pan to cover the garlic and turn the
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heat on medium the oil will come to a
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slow boil let it cook for at least 5
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minutes until the garlic starts to Brown
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and wrinkled turn off the heat and set
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the garlic infused oil aside now let's
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move on to potatoes I'm handling 2
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lounds of new potatoes here I leave the
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skin on rings cut them up and season
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them with salt pepper smoked paprika and
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dried oregano add 3 tablespoons of the
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oil you just made along with a couple of
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garlic gloves from it toss the potatoes
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all together and vacuum seal them once
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the water is ready and go ahead and
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submerge the potatoes under the water
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and set the timer for an hour now during
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this hour we are going to prepare three
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items to subi all together item number
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one brzo Sprouts we're going to fry up
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some bacon pieces on the stove first
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once they turned crispy and brown
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transfer onto paper Towers to
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cool in the meantime we prepare the BRZ
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Sprouts Rings cut them up put them in a
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vacuum sealer bag add the bacon pieces
9:09
and the garlic infused oil with garlic
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this is the second time we use that oil
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huh there's no need to add any salt you
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can always season with more salt when
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you finish the dish item number two
9:20
cranberries this is for cranberry sauce
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there are only three ingredients
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required in this recipe a bag of
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cranberries a cup of sugar and zest from
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a whole orange I am testing a blood
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orange here and the orange meat is going
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to be used in the Moroccan
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salad literally everything will be put
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in good use in this holiday meal plan
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item number three carrots I've got 1
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pound of carrot in different colors
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orange and purple from the farmers
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market because why not it's holidays
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let's have some colors those are pretty
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sliming size so I just cut off the roots
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and slice them right into the middle
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then I arrang them in a single layer in
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two different suie bags you wanted to
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separate them by color because if you
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put them all together in one bag the
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color is going to mix up during the
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cooking process now to season those
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babies in order to have that distinct
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Moroccan flavor we're going to start
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with 3 tbspoon of the garlic infused oil
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plus the garlic see I told you this oil
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is going to be super useful add cumin
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seeds feno seeds sea salt and Canyon
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paper mix well and divide o your mixture
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in half and pour into each bag vacuum
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seal the bags now we've got our next
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swimmers all lined up as soon as the
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potatoes is ready transfer them into ice
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water baths and allow the subie water
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baths to drop to
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185 fhe which is 85 CSI you can add some
10:46
cold water into the soie water bath the
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temperature will just drop like that
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because 9° is not a huge difference now
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the water is ready let's put out carrots
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bur sprouts and cranberries into the
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water now pretty much all of them are
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going to float there's no surprise here
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the important thing to do is to find a
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way to weigh them down or you can use
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those metal ways that's specifically
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made for this purpose or you can use
11:08
water you already have like this a rack
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from Anova Su container I tiled it so it
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drops down into the water on one side uh
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taking the vegetables down with it a
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colander to weigh down the other side
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you just have to find the right angle
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and all the bags are secured under the
11:24
water then I put a lid on to make sure
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everything stays at where they're
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supposed to stay I know I know it's not
11:30
pretty but it gets the job done and I
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don't have to purchase or take care of
11:35
Extra Care set the timer for an hour and
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now go take a rest and recharge
11:38
seriously you got this don't worry by
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the way all of this vegetable things can
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be done ahead of time say 2 days before
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Thanksgiving um they can just chill in
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the fridge because the cranberry sauce
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can be served chilled and the carrots do
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not need to be warmed up because they're
11:53
going to a salad and you want to warm up
11:55
the potatoes and brother Sprouts on the
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stove anyways so they will be warm by
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the time you serve them after the subie
12:01
vegetables and cranberries are done let
12:03
them chill in the ice water bath and you
12:04
want to drop the subie water bath to 140
12:07
fhe which is 60 celi quickly by adding
12:11
cold water into the subie bath because
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we're going to subie the last item of
12:15
this entire face the turkey white meat
12:18
it can hang out in the subie water baths
12:20
for 3 to 8 hours and this is why you
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want to start cooking at least 7 hours
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before dinner time now during these 3
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hours if you're inclined to make a
12:31
stuffing or a pie or whatever go ahead
12:34
don't forget your oven is free right now
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your oven will be like hey people it's
12:38
Thanksgiving and I'm not doing anything
12:40
here just saying all right Jokes Aside
12:43
you want to start warming up the turkey
12:44
legs about 1 and 1/2 hours before dinner
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time just take them out from the fridge
12:49
and drop them into the soie water band
12:51
with the white meat to warm up and let
12:53
the white meat continue cooking until
12:55
you're ready to put everything together
12:56
now you can paste yourself to round now
12:59
the Thanksgiving feast let's do this for
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the cranberry sauce before you open the
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bag use your fingers to squash The
13:04
Cranberries more juice will come out for
13:07
free to leave some ho open the bag pour
13:09
it into a serving Bowl give it a gtir
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and garnish with orange zest it's ready
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to go for the Moroccan salad let's make
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the dressing first zest and orange and
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add the zest into 2 tbspoon of garlic
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infused oil followed by half teaspoons
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of salt and a squeeze of lemon juice mix
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it well now we open the carrot bags and
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pour everything out into a large mixing
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bowl including the juices use kitchen
13:34
sheares to cut them up into 2 in long
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pieces oh my God I wish you could smell
13:39
this add two cups of baby arugula pour
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the dressing over and give it a toss
13:44
remember the two oranges that you zested
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remove the pill now and slice them and
13:48
add to the salad plus a half cup sliced
13:51
the black olives PA again and the salad
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is ready for the table now for the
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turkey after turkey breast part or in
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water for at least 3 hours and the
14:00
turkey legs are warm and the juice gel
14:02
in the bags return to a liquid form
14:05
transfer all turkey parts from the sub
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bath to an ice water bath and then turn
14:09
off the subie heat the oven to 500 fah
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that's 260 C once the oven is ready the
14:15
turkey should be cool enough to handle
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open the bags remove the herbs and Pat
14:19
the turkey dry with paper towels reserve
14:21
the juice especially if you want to make
14:23
a turkey gravy brush some leftover olive
14:26
oil on the skin if you still got some if
14:28
not melt some butter to do it after the
14:30
skin is coated with oil place the turkey
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Parts on the rack in a roasting pan
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roast for 30 minutes until the skin is
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golden brown and crispy look at that
14:40
remove from the oven and let it rest you
14:42
can find all the information including
14:44
the menu the time table as well as all
14:46
recipe links in the description below
14:48
this video now it's the perfect time to
14:50
warm up the potatoes and bro sprouts for
14:52
the potatoes since your oven is still
14:54
hot right you can just lay them out on a
14:57
baking sheet skin side up and make make
14:59
sure they're patted dry and you can
15:00
roast them at 425 F high for about 10 to
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15 minutes and the sken will be crispy
15:06
as for the brel Sprouts you melt some
15:08
butter in the skillet and you can just
15:09
finish them up on the stove one last
15:12
thing carve the turkey and garnish it
15:14
with fresh herbs or fresh cranberries
15:16
however you want to decorate it put that
15:17
baby on the center of the table now it's
15:20
time to raise a glass here you have it
15:22
this is how I'm going to do my
15:24
Thanksgiving this year I hope it helped
15:26
to spark some ideas for you to take out
15:28
some of that mental and physical stress
15:31
of holiday and enjoy more if you decide
15:34
to follow this suid Thanksgiving feast
15:36
meal plan please please please do leave
15:39
a comment and let me know how it goes I
15:42
cannot wait to hear from you thank you
15:44
so much for watching and Happy
15:46
Thanksgiving and I'll catch you soon
15:49
[Music]
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