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Sous Vide Whole Turkey
Sous Vide Whole Turkey
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Prep Time:
10 minutes
Cook Time:
1110 minutes
Total Time:
1130 minutes
Enhance flavor and moisture by sous vide cooking turkey in brine, simplifying the process.
Ingredients:
  • 3 quarts organic chicken stock
  • 0.75 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
Instructions:
  • Mix together the chicken stock, salt, rosemary, thyme, savory, and sage in a bowl.
  • Place the turkey in the brining bag and pour in the brine, ensuring the cavity is filled. Transfer the bag to a large pot filled with water. Gently submerge the bag while sealing it, pressing out any air to prevent floating.
  • Attach the sous vide cooker to the pot's edge, wrap it in a dish towel for insulation, and cover the pot with plastic wrap to minimize evaporation. Set the temperature to 150 degrees F (65 degrees C) and cook for 18 to 24 hours.
  • Preheat the oven to 375°F (190°C) for a perfect bake.
  • Transfer the turkey from the brining bag to a large roasting pan, and dispose of the brine.
  • Bake in the oven until golden brown (about 30 minutes). Use a thermometer to ensure the thigh reaches 165°F (74°C). Let it rest covered with foil for 10 minutes before slicing.

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