Perfectly Juicy Sous Vide Turkey

Experience the ultimate in flavor and tenderness with our Perfectly Juicy Sous Vide Turkey recipe. This non-vegetarian American classic is designed for those who crave a succulent turkey with a crispy skin, making it perfect for Thanksgiving or any festive gathering. With no specified allergies, this dish is a safe choice for most diners.

The sous vide method ensures even cooking, resulting in a moist and flavorful turkey that will impress your guests. Pair it with your favorite sides or use the leftovers in sandwiches and salads.

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Recipe Collection: Dinner

Serving Size: 20

Cooking Time: 1110 minutes

Overview

This Sous Vide Whole Turkey recipe is perfect for those who want a moist and flavorful turkey without the hassle of traditional roasting. By using the sous vide method, you ensure even cooking throughout the bird, and a quick roast in the oven gives it a beautiful, crispy skin. Ideal for Thanksgiving or any special occasion, this recipe guarantees a delicious centerpiece for your meal.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

American

Ingredients

• 3 Quarts (qt) organic chicken stock
• 0.75 Cups kosher salt
• 1 Tablespoon (tbsp) dried rosemary
• 1 Tablespoon (tbsp) dried thyme
• 1 Tablespoon (tbsp) dried savory
• 1 Tablespoon (tbsp) dried sage
• 1 15 Pounds (lb) turkey, packaged
• 1 Large (25-pound capacity) brining bag

Steps

1. Combine chicken stock, kosher salt, rosemary, thyme, savory, and sage in a bowl to create the brine.
2. Place the turkey in the brining bag and fill it with the brine, ensuring the cavity is filled. Transfer the bag to a 5-gallon pot filled with water. Slowly submerge the brining bag under the water while sealing it, squeezing out as much air as possible to prevent floating.
3. Attach a sous vide cooker to the edge of the pot. Wrap the pot in a dish towel for insulation and cover with plastic wrap to reduce evaporation. Set the temperature to 150°F (65°C) and cook for 18 to 24 hours.
4. Preheat the oven to 375°F (190°C).
5. Remove the turkey from the brining bag and transfer it to a large roasting pan. Discard the brine.
6. Bake in the preheated oven until the skin is nicely browned, about 30 minutes. Ensure the internal temperature of the thickest part of the thigh reaches 165°F (74°C) using an instant-read thermometer.
7. Remove from the oven, cover with a doubled sheet of aluminum foil, and let it rest in a warm area for 10 minutes before slicing.

Enjoy your perfectly cooked Sous Vide Whole Turkey!