Sous Vide Whole Turkey

Instead of brining a turkey in the fridge for 24 hours before cooking, try this sous vide method and cook your turkey directly in the brine.

• Preparation Time: 10 mins
• Cooking Time: 18 hr 30 mins
• Total Time: 18 hr 40 mins
• Calories: 518 Calories

Ingredients

• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon dried savory
• 1 tablespoon dried sage
• 3 quarts organic chicken stock
• 1 (15 pound) turkey, neck and giblets removed
• large (25-pound capacity) brining bag
• 0.75 cup kosher salt

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl.

Step 3

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.

Step 4

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.

Step 5

Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.

Step 6

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.