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hey it's Sharon here Thanksgiving is
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approaching and I've got plans that I
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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
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reflecting chilling relaxing sharing
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stories or simply just being preferably
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over lots of good food if you're
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watching this my guess is that you're
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going to be the host just like me so the
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last thing I want you to do is to kill
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yourself to make the Feast for everyone
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else and not being able to chill relax
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and enjoy yourself I've got a whole
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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
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with your food and have a great time
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here's how it's going down first things
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menu now this six course menu is
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excellent for a group of six to eight
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people but if you are feeding a larger
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group feel free to add a stuffing or
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other traditional Thanksgiving dishes
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don't worry you're going to have plenty
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of time to do those extra dises because
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your SUV will be doing the heavy lifting
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and your oven will be free now the
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timetable it makes me feel so relieved
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and stressfree looking at this schedule
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you do a little bit of this a little bit
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of that each day and by Thanksgiving
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night boom that is how a hero is made
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now let's get down to business shall we
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5 days before the big day defrost your
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turkey it usually takes about 3 days for
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a bird weighs between 12 to 16 lbs to
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saw completely in the fridge Ju Just let
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it sit there there's not much you need
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to do at this stage 2 days before the
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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
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the seasonings mentioned here you can
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find all the information including the
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menu the timetable as well as all recipe
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links in the description below this
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video for the turkey we're going to
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divide it first I know some of you might
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be looking for that impressive
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presentation of the whole bird on the
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table let's be honest here no matter how
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you cook a 15 lb bird intact it is a
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Hustle No no no no no it's not happening
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in my tiny kitchen maybe we'll do it
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next year with a baby turkey but for
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this year we're going to divide the bird
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into four parts including two parts of
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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
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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
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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
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over so the breast is now facing up give
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it a good rinse use the knife to cut
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through the middle to separate the bird
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into two halves you might also want to
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use the scissors to help with with that
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once that's done you can now easily
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separate the whole legs from the upper
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turkey brings again put the parts away
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and we're going to scrub the sink really
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well no cutting board was used which is
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one last thing to clean up now let's
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brine the turkey first we loosen the
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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
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number two start cooking the turkey legs
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the reason we want to s cheesecakes on
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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
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table and make it pretty and all that
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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
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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
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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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185 fhe which is 85 CSI you can add some
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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
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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
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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
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pretty but it gets the job done and I
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don't have to purchase or take care of
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Extra Care set the timer for an hour and
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now go take a rest and recharge
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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
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going to a salad and you want to warm up
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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
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vegetables and cranberries are done let
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them chill in the ice water bath and you
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want to drop the subie water bath to 140
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fhe which is 60 celi quickly by adding
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cold water into the subie bath because
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we're going to subie the last item of
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this entire face the turkey white meat
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it can hang out in the subie water baths
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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
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stuffing or a pie or whatever go ahead
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don't forget your oven is free right now
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your oven will be like hey people it's
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Thanksgiving and I'm not doing anything
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here just saying all right Jokes Aside
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you want to start warming up the turkey
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legs about 1 and 1/2 hours before dinner
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time just take them out from the fridge
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and drop them into the soie water band
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with the white meat to warm up and let
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the white meat continue cooking until
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you're ready to put everything together
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now you can paste yourself to round now
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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
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Cranberries more juice will come out for
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free to leave some ho open the bag pour
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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
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sheares to cut them up into 2 in long
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pieces oh my God I wish you could smell
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this add two cups of baby arugula pour
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the dressing over and give it a toss
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remember the two oranges that you zested
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remove the pill now and slice them and
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add to the salad plus a half cup sliced
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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
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turkey legs are warm and the juice gel
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in the bags return to a liquid form
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transfer all turkey parts from the sub
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bath to an ice water bath and then turn
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off the subie heat the oven to 500 fah
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that's 260 C once the oven is ready the
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turkey should be cool enough to handle
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open the bags remove the herbs and Pat
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the turkey dry with paper towels reserve
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the juice especially if you want to make
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a turkey gravy brush some leftover olive
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oil on the skin if you still got some if
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not melt some butter to do it after the
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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
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remove from the oven and let it rest you
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can find all the information including
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the menu the time table as well as all
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recipe links in the description below
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this video now it's the perfect time to
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warm up the potatoes and bro sprouts for
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the potatoes since your oven is still
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hot right you can just lay them out on a
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baking sheet skin side up and make make
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sure they're patted dry and you can
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roast them at 425 F high for about 10 to
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15 minutes and the sken will be crispy
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as for the brel Sprouts you melt some
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butter in the skillet and you can just
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finish them up on the stove one last
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thing carve the turkey and garnish it
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with fresh herbs or fresh cranberries
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however you want to decorate it put that
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baby on the center of the table now it's
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time to raise a glass here you have it
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this is how I'm going to do my
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Thanksgiving this year I hope it helped
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to spark some ideas for you to take out
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some of that mental and physical stress
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of holiday and enjoy more if you decide
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to follow this suid Thanksgiving feast
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meal plan please please please do leave
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a comment and let me know how it goes I
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cannot wait to hear from you thank you
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so much for watching and Happy
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Thanksgiving and I'll catch you soon
