The best method to serve turkey this Christmas, is to sous vide the meat. In The Money Show, Toby Shapshak (editor-in-chief Stuff Studios) explains how he went about cooking turkey sous vide and impressed his in-laws with the best flavour and texture.
For the perfect recipe Toby turned to celebrity chef Arnold Tanzer, and followed his recommendation on the time and temperature. To cook the turkey to perfection, cook it for 6 hours at 55.5°C. Toby cooked the turkey with the SousChef sous vide immersion circulator in the 22lt sous vide bath.
Listen to the interview and tips and tricks here:
