Sous Vide Turkey Recipe

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Miguel Modified: October 21, 2021
Sous Vide Turkey Recipe


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.

Prep: 10 mins
Rest: 10 mins
Cook: 18 hrs 30 mins
Total: 18 hrs 50 mins


  • 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


  1. Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl.
  2. 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.

  3. 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.

  4. Preheat the oven to 375 degrees F.

  5. Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.
  6. 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.

  7. 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!


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