Sous Vide Whole Turkey (Printer-Friendly)
A method to achieve tender, juicy turkey using gentle water bath cooking and fresh herbs for deep flavor.
# The Ingredients You'll Need:
→ Poultry
01 -
1 whole turkey, 12-16 lb, thawed
→ Liquids
02 -
1 quart apple cider
03 -
3 cups chicken broth
→ Herbs and Spices
04 -
Handful fresh rosemary
05 -
Handful fresh thyme
06 -
Handful fresh sage
07 -
2 tbsp whole peppercorns
08 -
1 tbsp salt
# Step-by-Step Instructions:
01 -
Remove giblets from the turkey cavity. Place the turkey in a large sous vide bag. Add apple cider, chicken broth, fresh herbs, peppercorns, and salt. Ensure the liquid covers the entire turkey and fills the cavity; add water or chicken stock if necessary.
02 -
Transfer the sealed bagged turkey into a water bath container such as a 24+ quart pot or large cooler. Fill with hot water to fully submerge the bag. Press out excess air by opening a corner of the bag and gently squeezing before sealing. Cover the container to minimize evaporation.
03 -
Set immersion circulator to 150°F (65.6°C). Cook the turkey for 24 hours, checking periodically to ensure the bag remains submerged and topping off water as needed.
04 -
Carefully remove the bag from the water bath and open over a sink to avoid hot liquid splashes. Drain liquid, transfer the turkey to a cutting board, pat dry, and let rest at room temperature for 30 minutes or refrigerate up to 2 days.
05 -
Preheat a convection oven to 400°F or a conventional oven to 425°F. Roast the turkey for 20 minutes for smaller or 25 minutes for larger birds to warm through and crisp skin, rotating midway if using conventional. Let rest for 10 minutes before carving and serving.
# Extra Tips:
01 -
Sous vide allows advance preparation. Cook as directed, refrigerate for up to 2 days in a roasting pan, then finish by roasting to crisp the skin and reheat.
02 -
Store leftovers airtight in the refrigerator for up to 4 days. Reheat in a 350°F oven or microwave until heated through.