Sous Vide Whole Turkey
A perfectly cooked whole turkey using sous vide method.
Ingredients
- organic chicken stock (3 quarts)
- kosher salt (0.75 cup)
- dried rosemary (1 tablespoon)
- dried thyme (1 tablespoon)
- dried savory (1 tablespoon)
- dried sage (1 tablespoon)
- turkey (1 (15 pound))
- brining bag (1 )
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 you seal it, squeezing air out as you go; remove as much air as possible so bag does not float.
- Attach a 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 (65 degrees C); cook for 18 to 24 hours.
- Preheat the oven to 375 degrees F (190 degrees C).
- Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.
- Bake in the preheated oven until nicely browned, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 518
- fat: 24 g
- sats: 7 g
- carbs: 1 g
- fibre: 0 g
- protein: 69 g
- salt: 3991 g