Sous Vide Whole Turkey

This sous vide turkey turns out tender, evenly cooked, with crisp golden skin—perfect for a modern take on your Thanksgiving centerpiece.

• 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

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

Step 3

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.

Step 4

Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl; stir until salt is dissolved.

Step 5

Place turkey in a brining bag and pour brine over it, making sure to fill the cavity. Seal the bag, squeezing out as much air as possible to prevent floating.

Step 6

Submerge the sealed turkey in a 5-gallon pot filled with water. Attach a sous vide cooker to the side of the pot. Wrap the pot with a dish towel for insulation and cover with plastic wrap to minimize evaporation.

Step 7

Set the sous vide cooker to 150 degrees F (65 degrees C) and cook for 18 to 24 hours. (Maintain water level as needed during cooking.)