The game plan
Pick your dinner time, your guests and your menu. You get the whole day worked back from the moment you sit down, hour by hour, the way a restaurant runs a service.
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The tools that make it work
- Thermoworks ThermoWorks Thermapen ONE — The instant-read thermometer kitchens actually carry.
- Anova Precision Cooker 3.0 — Holds one temperature all night, never drifting
- Rubbermaid Commercial 12 Qt Clear Square Food Storage Container — The restaurant tub most sous vide kitchens cook in. No lid included: cover it with plastic wrap, or add the matching lid.
- Anova Precision Vacuum Sealer — Handheld, fast, and it doesn't quit on you.
- Anova Precision Chamber Vacuum Sealer — Seals soup. Fits under a cabinet.
Restaurants hold hot food above 140°F; the bath runs at 145–150°F. Turkey is done at 165°F. Roasting times are the standard chart for an unstuffed bird at 325°F; always go by the thermometer, not the clock. More Thanksgiving →