Your Best Guide to 15 Beautiful Sous Vide Thanksgiving Recipes (2024)

For all the white meat fans out there! Cooking turkey can be stressful, so I want you to skip the hassle of an entire turkey and make my sous vide boneless turkey breast instead. You won’t get the dark meat that comes with cooking a whole turkey, but this is hands down the best way to do Thanksgiving turkey for a smaller crowd. Plus, the leftover sous vide turkey is perfect for my favorite turkey salad with noodles.

My sous vide Thanksgiving recipes for turkey is subtly flavored with fresh rosemary and thyme, and ensures moist and flavorful turkey breast with golden brown crispy skin.

You’ll be cooking in a sous vide water bath, then broiling to finish, but you can cook ahead and do the broiling step just before serving.

Instead of roasted turkey, try the delicate gamey flavors of sous vide pheasant! The cooking process is easy and you don’t need to worry about drying out the meat. This is an elegant and beautiful main course, complemented by fresh herbs and a luscious cranberry sauce.

I love cooking duck for special occasions! Many people think it’s hard, but they just don’t know which cooking methods to use. 😉 Impress your guests with this sous vide version, paired with a blackberry sage sauce that adds a pop of flavor and fruitiness to offset the duck’s rich meat.

Another vote for rich, delicious duck, here; this one is simple and full of gingery aromas. And you won’t miss having turkey skin with your dinner, because you’ll end up with glorious crispy duck skin instead! This dish is perfect with mashed root vegetables or fluffy mashed potatoes as a side.

Melt-in-your-mouth pulled pork makes such a great case for sous vide cooking. When it comes to sous vide Thanksgiving recipes, pork isn’t the first meat you’d think of. But it’s an ideal addition to a more traditional Thanksgiving spread, and looks so beautiful on the plate. Definitely use a sous vide bag for this dish; doing bagless steam oven sous vide won’t give you the lovely compact shape you’re after.

A perfectly cooked sous vide steak will be the star of your Thanksgiving dinner when prepared in a steam oven. I know it’s not that traditional, but for a ridiculously easy, modern and upmarket dinner it can’t be beaten. Cook the steak in the plastic bag and plunge it into an ice bath after cooking, then refrigerate for up to a couple of days before finishing and serving. It’s an easy recipe idea that lets you focus all your attention on lovely Thanksgiving side dishes, instead of worrying about a huge bird overcooking while you mash your potatoes!

Elevate your potato side dish with the luxurious flavors of sous vide butter-poached potatoes. Mashed potatoes are the more conventional side dish, but these are hands-off and every bit as delicious.

Upgrade your side dishes with sous vide butternut squash, ensuring a perfect texture, bright orange color and intense flavor. If you can’t go past sweet potatoes for Thanksgiving dinner, apply the exact same approach to diced sweet potatoes instead. You’ll get similarly great results.

Move aside, green bean casserole! Add a touch of modern bistro-style flair to your Thanksgiving vegetables with sous vide green beans and a mandarin hazelnut dressing. I tried this recently and I think it’s now my favorite way of preparing green beans for entertaining.

Indulge in a velvety-smooth dessert that combines the richness of dark chocolate with sous vide precision. I’ve published my own version of pots de creme in my Steam Oven Christmas cookbook, but there’s a different recipe linked below if you don’t own the book.

I know it’s an unusual idea, but when else will you try something as bizarre-sounding as toasted cream? This is prep-ahead and makes a great addition to other desserts. Think brown butter in cream form; it’ll be the talk of the table. I can’t imagine anything much better to top a perfect steam oven pumpkin pie.

This dessert combines the creamy richness of cheesecake with the warming, spiced flavors of classic pumpkin pie. It’s steamed to perfection at low temperature, resulting in a velvety texture that’s impossible to achieve with an oven baked cheesecake. Don’t have a steam oven to sous vide a large cheesecake? You can make the mixture and divide it between lidded mason jars instead. The jars can be submerged into a water bath for cooking.

For a more classic cheesecake, my ultimate sous vide cheesecake takes the win! There are full directions for either a whole cake or mini jar cheesecakes here; either way you’re bound to impress. The jars make for the most hands-off approach to serving; just pop a few berries or some whipped cream on top of each opened jar (or, perhaps the lemon curd mentioned below?!) and let people help themselves.

Steaming lemon curd at a low temperature, or cooking it sous vide, is a unique and very easy way to prepare this zesty spread. It retains bright lemon flavor while achieving a smooth, velvety consistency with minimal whisking. Perfect for adding a burst of citrusy goodness to your desserts, or make it the star by serving little dishes of curd alongside good butter shortbread.

Lucky last and definitely not least, creme caramel is a classic dessert that features a silky-smooth custard topped with a luscious caramel sauce. It’s a timeless treat with a perfect balance of sweetness and creaminess, and absolutely ideal for make-ahead sous vide cooking. All you need to do at serving time is turn them out onto plates and let the sauce run over the tops of the pretty little custards.