Sous Vide Whole Turkey recipe

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Ingredients

3 quarts organic chicken stock
¾ cup kosher salt
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon dried savory
1 tablespoon dried sage
1 (15 pound) turkey, neck and giblets removed
large (25-pound capacity) brining bag

Nutrition Info

517.6 calories
carbohydrate: 1.1 g
cholesterol: 201.2 mg
fat: 24.3 g
fiber: 0.3 g
protein: 69.2 g
saturatedFat: 7.1 g
servingSize: -
sodium: 3991.4 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl.

  2. Place turkey in the brining bag and fill with brine, making sure to fill the cavity. Transfer the bag to a 5-gallon pot filled with water. Slowly push the brining bag under the water while you seal it, squeezing air out as you go, remove as much air as possible so bag does not float.

  3. Attach a sous vide cooker to the edge of the pot. Wrap it in a dish towel for insulation. Cover the pot with plastic wrap to reduce evaporation. Set temperature to 150 degrees F (65 degrees C), cook for 18 to 24 hours.

  4. Preheat the oven to 375 degrees F (190 degrees C).

  5. Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.

  6. Bake in the preheated oven until nicely browned, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Recipe Yield

20 servings

Recipe Note

I looked everywhere online to find a way to sous vide a whole turkey. Nothing! The recipes either recommended taking the turkey apart (just not compatible with a traditional Thanksgiving), or getting a very small 10-pound turkey. So this is the way I did it, and it turned out awesome.

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