Cory Hughes of Fig & Ash shares his Thanksgiving recipes, based on the “warm, nourishing, stick-to-your-guts kind of food,” he keeps on his own holiday table.

Turkey Breast Sous Vide

Ingredients
3 tbsp kosher salt

1 tbsp sugar

1 tbsp smoked paprika

1 fresh turkey breast, wing bone still attached

1 large Cryovac (vacuum sealer bag)

3 thyme sprigs

1 rosemary sprig

4 garlic cloves, peeled

Instructions

Mix the salt, sugar, and paprika and sprinkle over both sides of the turkey breast.

Get a large skillet hot with about 2-3 tablespoons olive oil and once the oil is at smoke point sear the turkey skin side down only. You're looking for a golden brown on the sear.

Sprinkle any remaining salt and sugar mixture onto the turkey and place in a vacuum seal bag. Place in the bag the herbs and peeled garlic. Add 1 tablespoon of olive oil to the bag. (When bagging, be very careful not to get any food or oil near where the seal bar will seal the bag.) Vacuum the bag until no air comes out.

Place in a preheated water bath of 131 degrees, for a minimum of 8 hours but up to 24 hours. The longer you circulate the more tender the breast meat.

When ready to cook, take the turkey out of the vacuum bag and pat the skin dry with a paper towel. Take the same size skillet from earlier and bring some oil back to smoke point. Sear the breast again until golden brown and crispy. Transfer the turkey to a cutting board and it's ready to slice. You don't need to let sous vide proteins rest before slicing them.

RECIPE BY CORY HUGHES/PHOTOGRAPHY BY DAVE BRYCE/STYLING BY KEITH RECKER