Prepare to be amazed – you can sous-vide your turkey cuts as far as a month in advance by chilling, then freezing the bags. On Thanksgiving Day, reheat the turkey in the sous-vide water bath and then sear the pieces to complete the process just before serving.
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Cinnamon sticks and thyme in the braised dish add a warm aroma while sliced onions add a sweet flavor and when braised have a jam-like consistency. Carrots, celery and chunks of butternut squash accompany the lamb.
The chili rub is full of deep flavors and just a little spicy. It contrasts perfectly with the sweet fruity oranges the turkey is stuffed with. So, if you want to add a little spice to your holiday dinner, try out this non-traditional turkey recipe.
These bone-in pork chops are seared and served topped with a sweet apple cider glaze - a fitting recipe for fall.