Sous Vide Whole Turkey

4.7
(3)
3 Reviews
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I looked everywhere online to find a way to sous vide a whole turkey. Nothing! The recipes either recommended taking the turkey apart (just not compatible with a traditional Thanksgiving), or getting a very small 10-pound turkey. So this is the way I did it, and it turned out awesome.

Submitted by marc007
Updated on November 17, 2024
Sous Vide Whole Turkey
3
3
Prep Time:
10 mins
Cook Time:
18 hrs 30 mins
Additional Time:
10 mins
Total Time:
18 hrs 50 mins
Servings:
20
Yield:
20 servings
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Ingredients

Original recipe (1X) yields 20 servings

Brine:

  • 3 quarts organic chicken stock

  • ¾ cup kosher salt

  • 1 tablespoon dried rosemary

  • 1 tablespoon dried thyme

  • 1 tablespoon dried savory

  • 1 tablespoon dried sage

  • 1 (15 pound) turkey, neck and giblets removed

  • large (25-pound capacity) brining bag

Directions

  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 you seal it, squeezing air out as you go; remove as much air as possible so bag does not float.

  3. 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.

  4. Preheat the oven to 375 degrees F (190 degrees C).

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

  6. 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.

Cook’s Note

Any brining recipe will do. The amount of brine in this recipe works for a 15- to 20-pound turkey.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount consumed will vary.

Nutrition Facts (per serving)

518 Calories
24g Fat
1g Carbs
69g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 518
% Daily Value *
Total Fat 24g 31%
Saturated Fat 7g 36%
Cholesterol 201mg 67%
Sodium 3991mg 174%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 69g 138%
Vitamin C 0mg 0%
Calcium 80mg 6%
Iron 5mg 27%
Potassium 697mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.