Chef Gabe on’s “Under the Hood” cooking series


Thanksgiving is the perfect time to try the sous vide cooking method. That’s because, undeniably, poultry is where sous vide shines. Red meat can be eaten with a gradient of doneness so the outside is gray and the inside is pink. But with poultry, you need to cook it through. With a larger cut in a traditional oven it’s impossible to cook the inside without overcooking the outside. Sous vide allows an entire turkey breast to cook at the same time, so it’s completely, perfectly done. It’s amazingly flavorful and never, ever dry!

Read this article from Michal Frischman explaining the sous vide process. If you already own an immersion circulator or plan to purchase one in time for Turkey Day, try this great recipe from Michal Frischman for

Sous Vide Lemon Herb Turkey

Sous vide lemon-herb turkey


  • 2-pound boneless, skinless turkey breast, sometimes known as turkey London broil
  • ¼ cup honey
  • ¼ cup lemon juice
  • 1 teaspoon dried dill or 1 tablespoon fresh
  • 1 teaspoon dried parsley or 1 tablespoon fresh
  • 1 teaspoon dried basil or 1 tablespoon fresh
  • ¼ teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoon flour


  1. Prepare the turkey. Mix the honey, lemon juice, herbs, salt, and pepper. Place the turkey in a heavy-duty Ziploc bag or in a vacuum-sealer bag. Add marinade to the bag. For a Ziploc, submerge the bag in a bowl of water until just below the opening of the bag so the air is squeezed out, then seal the bag. For a vacuum sealer, set the machine to wet seal.
  2. Place the turkey in a sous vide set to 143°F. Cook for four hours or up to eight hours.
  3. When ready to serve, heat oil and flour in a small saucepan. Stir well and cook for one minute. Add the juices from inside the turkey bag and whisk until no clumps remain. Slice the turkey thinly and serve with gravy on the side.

Note: You can follow the same time and temperature for any size turkey.

Variation: To cook in the oven, keep the skin on and bone in. Bake at 375°F for about an hour or until the thickest part of the turkey breast reaches an internal temperature of 160°F. Remove and allow to rest for at least 15 minutes.

Check out the cooking series, where they address choosing the right times and temperatures in sous vide cooking for a range of different foods, and much more.

You can also rely on recipes for sous vide at, at many other online resources, and on the app for your immersion circulator. Over time, you will likely want to experiment and come up with recipes on your own.

Check out the entire sous vide series only at We will have you cooking like a professional chef in no time!

Watch Chef Gabe on Episode 6 of “Under the Hood,” only on Chef Gabe takes two cuts of ribeye to the next level with his seasoning and cooking techniques. Watch as he sous vides then sears the eye of the ribeye, or Spencer steak, and then perfectly sears a ribeye crescent. These two ribeye ideas are sure to make your next steak a winner!


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