Ensure your brining bag is robust enough to withstand prolonged submersion. A double-bagging strategy can provide extra insurance against leaks. For enhanced flavor, consider adding aromatics like quartered onions, garlic cloves, and citrus halves to the brining liquid. The long sous vide cook time ensures the turkey is fully pasteurized and safe to eat, even at a lower final temperature. However, always verify the internal temperature with a reliable thermometer. If the turkey skin isn't browning to your liking in the oven, increase the temperature slightly during the last 10-15 minutes, keeping a close watch to prevent burning.
Sous Vide Whole Turkey
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PREP TIME10 mins
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COOK TIME18 hrs 30 mins
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TOTAL TIME18 hrs 50 mins
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SERVING20 People
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VIEWS27
Achieve unparalleled succulence and flavor with this revolutionary approach to cooking a whole turkey. By leveraging the precision of sous vide, followed by a quick oven roast for that coveted golden-brown skin, you'll deliver a Thanksgiving centerpiece that is both remarkably moist and visually stunning.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol201 mg
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Fiber0 g
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Protein69 g
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Saturated Fat7 g
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Sodium3991 mg
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Sugar0 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCombine chicken stock, salt, rosemary, thyme, savory, and sage in a large bowl. Whisk until the salt is mostly dissolved. (5 minutes)
02
StepPlace the turkey carefully into the brining bag. Pour the prepared brine into the bag, ensuring the entire turkey is submerged, especially filling the cavity. (10 minutes)
03
StepSubmerge the brining bag into a large 5-gallon pot filled with water. Gently press the bag down, allowing the water pressure to force out any excess air. Seal the bag tightly, minimizing air pockets to prevent floating. (5 minutes)
04
StepAttach a sous vide cooker to the side of the pot. For better insulation, wrap the pot with a dish towel and cover the top with plastic wrap to minimize evaporation during the long cooking process. Set the sous vide to 150 degrees F (65 degrees C) and cook for 18 to 24 hours. (2 minutes)
05
StepPreheat your oven to 375 degrees F (190 degrees C). (10 minutes)
06
StepCarefully remove the turkey from the brining bag. Discard the brine. Place the turkey in a large roasting pan. Pat the skin dry with paper towels to promote browning. (5 minutes)
07
StepRoast in the preheated oven until the skin is beautifully browned and crispy, approximately 30 minutes. Use an instant-read thermometer to check for doneness by inserting it into the thickest part of the thigh, near the bone. It should register 165 degrees F (74 degrees C). (30 minutes)
08
StepRemove the turkey from the oven, tent it loosely with a double layer of aluminum foil, and let it rest in a warm place for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (10 minutes)
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Please Rate
Hunter Collins
Jun 27, 2025Don't skip the resting time! It makes a huge difference in the tenderness of the meat.
Joel Wilkinson
May 26, 2025This was the most amazing turkey I've ever made! So juicy and flavorful.
Claude Franey
May 12, 2025I added some orange zest to the brine for a citrusy twist, and it was delicious!
Beryl Durgan
May 6, 2025The sous vide method made it foolproof. No more dry turkey!
Gust Pouros
Apr 18, 2025My family raved about this turkey. Definitely making it again next year.
Caterina Gleason
Mar 16, 2025Make sure you have a large enough container for the sous vide. I had to improvise with a cooler.
Willard Gutkowskikohler
Feb 15, 2025I was a bit intimidated by the long cooking time, but it was totally worth it.