Sous Vide Whole Turkey 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

SOUS VIDE TURKEY BREAST

Sous Vide Turkey Breast image

A Sous Vide Turkey Breast is a great option if you don't want to roast a whole bird. Sous Vide cooking ensures the turkey is tender, succulent and unbelievably flavorful. Don't believe me? Try it! You will be so amazed that this might become your new family tradition.

Provided by Olivia Mesquita

Categories Main Courses

Time 2h40m

Number Of Ingredients 5

Ingredients

1 large boneless, skin-on turkey breast
Salt and freshly ground pepper, to taste
A few lemon slices
2 tablespoons butter, cold
A few rosemary sprigs (optional)

Steps:

Season the turkey breast generously with salt and pepper, on all sides.
Heat a sous vide water bath to 145 degrees F, or to desired temperature.
While the water is heating, place the seasoned turkey along with the lemon slices, butter and herbs, in a bag. Use the FoodSaver Preservation System to vacuum seal the bag, making sure it pulls all air out and forms a seal around the food.
Place the bag in the sous vide bath, making sure it is fully submerged. Cook for 2 1/2 hours or up to 6 hours.
Arrange the top rack of your oven so it's 8 to 12 inches below the heating element, and preheat your broiler.
Once turkey is cooked, remove from the water bath and arrange, skin side up, on a baking sheet.
Roast the turkey under the broiler until the skin is crispy and golden brown.
Carve and serve with gravy!

Nutrition Facts : Calories 42 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 70 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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