How To Make Sous Vide Turkey
Elevate the star of your Thanksgiving table with this sous vide turkey! It's brined in herbed chicken stock and serves perfectly juicy bites.
Ingredients
- 12 cups organic chicken stock
- ¾ cup kosher salt
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp dried savory
- 1 tbsp dried sage
- 15 lbs turkey, neck and giblets removed
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 sealing it, squeezing the air out; remove as much air as possible so bag does not float.
-
Attach 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; cook for 18 to 24 hours.
-
Preheat the oven to 375 degrees F.
- Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.
-
Bake in the preheated oven for about 30 minutes until nicely browned. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F.
-
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. Enjoy!
Nutrition
- :
- :
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
