Best Simple Sous Vide Turkey Master Recipes

SOUS VIDE WHOLE TURKEY

Sous Vide Whole Turkey image

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.

Provided by marc007

Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes

Time 18h50m

Yield 20

Number Of Ingredients 8

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

Steps:

Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl.
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.
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.
Preheat the oven to 375 degrees F (190 degrees C).
Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.
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.

Nutrition Facts : Calories 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, Sodium 3991.4 mg, Sugar 0.3 g

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