November 17, 2020
With the Anova Precision Oven, cooking a Thanksgiving turkey is easier — and quicker — than ever. Using a combination of convection heat and steam, plus high heat for crisping at the end, a perfect turkey is possible in less than two hours. It’s also completely foolproof, thanks to the included Food Probe. The only trick is finding a small bird; 10 pounds is the sweet spot, but anything from about 8 to 11 pounds should fit nicely in the oven. With this method, there’s no need to brine the turkey ahead of time, but you will need a flavor injector as well as some sort of brush for basting (silicone is best). For planning purposes, be sure to figure in an additional 30 minutes to let the turkey rest at the end. I know it’s tempting to cut into it right away, but if you do you’ll lose all those delicious juices this method helps retain.