Christmas Dinner Sous-Vide | Recipe by sousvidetools.com

Christmas Dinner Sous-Vide

Christmas Dinner Sous-Vide Sous Vide Christmas Recipes

    Ingredients

    • Orange-Glazed Carrots
    • Brussel Sprouts with Bacon and Chestnuts
    • Goose Fat Potatoes
    • Turkey Breasts
    • Cranberry Sauce

     

    Method

    There is nothing quite like Christmas Dinner and whether you need to feed 2 or 20 people using the sous vide method can make a huge difference to the preparation and the end result. Cooks will sit down at the table relaxed and guests will wonder how you’ve managed it. We’ve put together some of our favorite tried and tested recipes to make Christmas Dinner a breeze, have a look around our Christmas area and below for tips to see how cooking sous vide can make all the difference.

    Turkey quite often has a bad reputation. People turn their noses up at the thought of “dry” meat, when in actual fact, the problem is simply that it’s cooked for too long.

    The size of a turkey makes it a cumbersome bird to fit in most people’s ovens and far too large for the average family. Unless you’re lucky enough to have a double oven, it can also make cooking the essential side dishes a real horror.

    So this is when sous vide equipment really comes into its own. The meat will not only remain moist and juicy, but much of the meal can be prepared in advance, leaving you to relax and enjoy Christmas Day with the family rather than slaving away in the kitchen.

    To get the best results cooking Turkey, the internal temperature of the bird should be 65°C – sous vide cooking makes this easy. And you don’t need to baste or leave the meat to rest. Water is a better conductor of heat than air, approximately 23 times better, so cooking sous vide is much more accurate.

    Vegetables like potatoes, Brussel sprouts and carrots can all be cooked in advance, just vacuum pack and cook at 85-90°C for 1 hour. Remember to refresh the vegetables in iced water when you remove them from the water bath to halt the cooking process and then you can quickly reheat later.

    In order to get perfectly tender vegetables you need to manage the cooking temperatures rather than increase the cooking time. The featured recipe uses turkey breast instead of a whole turkey and can be scaled depending on the number of family and friends you have sitting down for dinner.

    Using turkey breast is more manageable than a whole bird and won’t leave you eating endless leftovers, making sure Christmas dinner is appetising and hassle-free.

     

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