That’s a Lot of Turkey to Gobble Up!

turkey and dressing are sure to please

Preparing a meal fit for a holiday AND a crowd is a challenge. Thankfully, we’ve got the perfect recipe! This turkey and dressing dish feeds 50. It can be prepared in a single CVap® oven. Try it at your next holiday gathering!

The Turkey

  • Boneless No-Rolled Turkey (USDA commodity) – One 8lb
  • Poultry seasoning – 2 Tbsp
  • Olive Oil – 1 Tbsp

Settings: CVap Retherm Oven, Channel #1
Cook Time: 90 minutes (or until internal temperature reaches 165°F)

  1. Coat the turkey in olive oil and seasoning.
  2. Place on a roasting plaque. When the oven display reads LOAD, place the turkey in the oven and cook for approximately 90 minutes, or until the temperature reaches 165°F.
  3. Remove the turkey from the oven and allow it to cool completely.
  4. Chop meat into ½” cubes and keep refrigerated until ready to assemble and bake.

NOTE: Use recommended CVap equipment and settings for best possible results!

The Dressing

  • Whole grain, enriched bread, cut into cubes – 3 lb 2 oz
  • Ground white pepper – 2 tsp
  • Dried blend of thyme, marjoram, sage – 2 Tbsp
  • Fresh flat-leaf parsley – 2 Tbsp
  • Yellow onion, chopped fine – 8 oz
  • Celery, chopped fine – 4 oz
  • Carrots, chopped fine – 4 oz
  • Margarine or butter, melted – 12 oz
  • Chicken stock (non-MSG, low sodium) – 2 qt

Preparation Method

Mix all ingredients in a large bowl and keep refrigerated until ready to assemble and bake.

The Gravy

  • Margarine or butter, room temperature – 6 oz
  • Enriched flour – 7 oz
  • Chicken stock or turkey stock (non-MSG, low sodium) – 3 qt

Preparation Method

  1. In a medium mixing bowl, blend the flour and butter together to make a paste, and reserve.
  2. Using a saucepan, heat the stock to 140°F. Ladle 4 oz of hot stock into the paste.
  3. Using a whisk, blend together. Continue adding stock to paste until the paste becomes loose and resembles a slurry. Pour the slurry into the hot stock and heat to 165°F, whisking intermittently.
  4. Remove gravy and chill until ready to assemble and bake the recipe. Use hot stock only when the recipe will be assembled and baked immediately.

Putting It All Together: CVap Turkey and Dressing

Settings: CVap Retherm Oven, Channel #3
Cook time: 50 minutes (or until internal temperature reaches 165°F)

We prepared turkey, dressing, and gravy one day in advance and refrigerated it.

  1. Prepared two steam table pans by coating them lightly with non-stick spray.
  2. Divide the dressing mixture between the two pans, pressing it into the bottom.
  3. Add chopped, cooked turkey on top of the dressing.
  4. Pour turkey gravy over the top.
  5. Cover the pans were covered with foil and place in oven. After 30 minutes we removed the foil and continued cooking for an additional 20 minutes (OR until the internal temperature reaches 165°F).

This savory sensation can be served immediately or held in a CVap Holding Cabinet or oven until you’re ready to serve – (Vapor Temp 140°F / Air Temp 145°F).

 

Per Serving: 271 Calories, 19.79 g Protein, 18.31 g Carbohydrate, 12.63 g Total Fat, 2.92 g Saturated Fat, 45 mg Cholesterol, 366 IU Vitamin A, 0.4 mg Vitamin C, 2.21 mg Iron, 55 mg Calcium, 441mg Sodium, 0.8 g Dietary Fiber

*Recipe has been adapted from USDA/NFSMI recipe for “Turkey and Dressing Supreme.”

 

Sous Vide Turkey – Get Ready to Gobble It Up!

Over the years I have explored cooking many different foods sous vide style in CVap, but never sous vide turkey. To be accurate, only things that are vacuum-sealed can be called sous vide – it’s a French thing. The literal translation of sous vide is under vacuum in English. However, the same precision cooking that you get by sealing something in a bag and dropping it into a water bath heated with an immersion circulator heater can be done in CVap.

Preparation

I pulled the turkey out a few days ahead of time to defrost in the fridge. I pulled the organ meats and neck out and gave it a good rinse. Grocery store birds are technically brined with a salt solution at the factory (read the small print on the package). Next, I set up the CVap. My intent was to start the bird early in the morning and get it close to a final temperature of 160 degrees F. Then I could finish it in a 500 degree F oven to add texture. To make sure I had an idea of what was going on inside the bird I bought a new toy. A Bluetooth temperature probe. It sent a temperature chart to my iPhone.  Yeah, I’m a sucker for kitchen gadgets and this one is particularly cool. 

The temperature charts throughout the process.

The CVap cook and hold was set to 160 doneness and 0 Browning.  Essentially the CVap is acting like an immersion circulator at this point. I put the probe in the thigh joint, put the turkey in the oven and went about my day. I knew that at some time during the day the turkey would get to the set point of 160 and that it would stay there.  By keeping tabs on the progress I would get an idea of when I needed to get everything else ready.

When the sous vide turkey got to 160 and all of the side dishes were done, I fired up my convection oven to 500 degrees. I put some fresh thyme and sage in a stick of melted butter and basted the turkey with it before browning it in the convection oven.

Ten minutes in the convection oven to add texture and the turkey was done!  No trussing of the bird, no hassle and everything done at the same time with very little hassle.  This is my method for Thanksgiving (and anytime) turkey from this day on!