Sous Vide Whole Turkey
They said it can’t be done. We did it! A perfectly cooked, ultra-crisp skinned sous vide whole turkey. Cook the turkey the day before the big show, and roast it to serve. No more guessing how long it takes or if it’s done.
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Ingredients
Brine:
- 3 quart organic chicken stock
- ¾ cup kosher salt
- 1 tsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp dried savory
- 1 tbsp dried sage
- 15 lbs turkey 15 pound turkey, neck and giblets removed
- large 25-pound capacity brining bag
Instructions
- 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.
Notes
Any brining recipe will do. The amount of brine in this recipe works for a 15- to 20-pound turkey.
Nutrition
Calories: 433kcalCarbohydrates: 5gProtein: 81gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 232mgSodium: 4849mgPotassium: 953mgFiber: 0.2gSugar: 2gVitamin A: 125IUVitamin C: 0.5mgCalcium: 52mgIron: 4mg
Tried this recipe?Let us know how it was!
