Sous Vide Whole Turkey

This Sous Vide Whole Turkey recipe takes your Thanksgiving feast to an entirely new level, guaranteeing juicy and tender meat that is evenly cooked from edge to edge. Using the precise sous vide method, the turkey comes out incredibly flavorful and moist, making your holiday meal truly memorable.

I first tried sous vide turkey when I wanted to avoid the usual dry White Meat disaster. Since then, it has become my go-to method for gatherings because it lets me focus on sides without worrying about overcooking the bird.

Ingredients

• Whole turkey (12 to 16 pounds): choose a fresh or fully thawed bird for even cooking
• Apple cider: adds a subtle sweetness that balances the herbs
• Chicken broth: serves as the savory cooking liquid that surrounds the turkey
• Fresh rosemary: imparts woodsy, aromatic notes, pick bright green sprigs
• Fresh thyme: adds complexity and a slightly minty flavor
• Fresh sage: brings an earthy and slightly peppery character
• Whole peppercorns: give a gentle heat and enhance savory depth
• Salt: essential for seasoning and drawing out the herb flavors

Tip: Using fresh herbs and quality broth really makes a difference in the final flavor, so try to get the best you can find.

Step-by-Step Instructions

Spoon the Cavity and Bag Preparation:

Remove any giblets inside the turkey. Place the whole turkey into a large vacuum-sealable or zip-lock style bag designed for sous vide use. Add the apple cider, chicken broth, all the fresh herbs, peppercorns, and salt. Ensure the liquid covers and fills the turkey cavity entirely. If needed, top off with additional water or chicken stock until the bird is fully submerged in liquid.

Seal and Submerge for Circulation:

Slowly place the bag into your preheated water container. Use a very large pot or a cooler to accommodate the bird and plenty of water. Open a corner of the bag and press the bag into the water to squeeze out air bubbles so that the bag stays fully submerged during cooking. Cover the pot or cooler tightly with foil or plastic wrap to reduce evaporation.

Set Temperature and Cook Low and Slow:

Set your immersion circulator to 150 degrees Fahrenheit or 65 point 6 degrees Celsius. Cook the turkey for 24 hours. Check the setup several times through the day to make sure the turkey remains completely under water and add hot water if evaporation lowers the level.

Remove and Dry the Turkey:

Carefully remove the bag from the water bath. Open it in the sink as the liquid inside will be hot. Drain the liquid and take out the turkey. Place the bird on a cutting board and pat dry thoroughly with paper towels. Let it rest for 30 minutes at room temperature or refrigerate it for up to two days if prepping ahead.

Finish with a Crisp Roast:

When you are ready to serve, preheat the oven to 400 degrees Fahrenheit for convection or 425 degrees Fahrenheit for a conventional oven. Roast the turkey uncovered to crisp the skin and warm the meat through. Smaller turkeys may need about 20 minutes; larger ones closer to 25 minutes. Rotate the bird halfway through if using a conventional oven. Let the turkey rest for ten minutes after roasting before carving to allow juices to redistribute. Then carve and enjoy your perfectly cooked feast.

Pin it

One of my favorite parts about this recipe is adding the apple cider which brings a delicate sweetness, balancing the savory herbs. I remember the first time I served this turkey—the crispy skin, the juicy breast—it was a hit with everyone and totally changed how I approach holiday meals.

Storage Tips

Store any leftover cooked turkey in an airtight container in the refrigerator. It will keep well for up to four days. To reheat, use a microwave on medium power or warm the slices in a 350 degrees Fahrenheit oven until heated through. If you’ve precooled your turkey after sous vide but before roasting, wrap it tightly to prevent fridge odors.

Ingredient Substitutions

If you don’t have apple cider, try using white grape juice or a mild white wine for a similar fruity sweetness. For the chicken broth, homemade or good-quality store-bought broth works best—low sodium lets you better control salt levels. If you cannot find fresh herbs, dried can be used but reduce quantities by half and add early to the liquid to rehydrate.

Serving Suggestions

Pin it

Serve this turkey alongside classic thanksgiving sides like mashed potatoes, green beans, and stuffing. A bright cranberry sauce and a drizzle of pan jus from the cooked broth liquid intensify flavor beautifully. Leftovers work well in sandwiches, salads, or turkey pot pie.

Frequently Asked Questions

→ What is sous vide cooking and why use it for turkey?

Sous vide involves cooking food in a sealed bag immersed in water at a precise temperature. This technique ensures even cooking throughout the turkey while preserving moisture and tenderness.

→ How long should a whole turkey be cooked sous vide?

Cooking a 12-16 pound turkey sous vide takes about 24 hours at 150ºF (65.6ºC) to achieve tender, juicy meat.

→ What herbs complement the turkey in this method?

Fresh rosemary, thyme, and sage are used to impart aromatic flavor, which infuses the meat gently during the slow cooking process.

→ Can I prepare the turkey ahead of time using this approach?

Yes, after sous vide cooking, refrigerate the turkey for up to 2 days before roasting to crisp the skin just before serving.

→ How do I finish the turkey after sous vide cooking?

Roast the turkey in a hot oven (400-425°F) for 20-25 minutes to develop a golden, crispy skin and warm the meat through.

→ What is the best way to store leftovers from this turkey preparation?

Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently in the oven or microwave before serving.