November 1, 2021
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.
Notes: The only trick to this recipe 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.
For the most flavor-packed turkey, dry brine it for 1 to 3 days ahead of time. If you dry brine, omit the salt from the injection liquid in step 2 and the salt on the skin in step 4.
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.