Recipe: Whole Sous Vide Turkey

  By Jack Lawson    

October 4, 2019

Cooking a whole turkey doesn't have to be an all day affair. With sous vide and careful timing you can cut out a lot of the work.

  • Prep: 20 mins
  • Cook: 20 hrs


1 10-14 lbs turkey

Salt and pepper to taste

4 sprigs rosemary

4 sprigs thyme

2 sprigs sage

1/3 cup olive oil

1 onion, quartered and inserted into the bird

1/2 lemon, unsqueezed and inserted into the bird



1Combine salt, peper, olive oil and herbs in a bowl

2Mix well to combine

3Remove any gizzards or bits left in the turkey's cavity

4Place onion and lemon into the turkey to round out its shape

5Apply the rub to the turkey

6Place turkey in vacuum sealable bag

7Pour remaining marinade into bag

8Seal (don't be afraid to do a double seal)

Cooking Day 1

1Preheat water bath to 185F degrees

2Place vauum sealed bag into water bath

3Cook for 1 hour

4Lower water bath to 165F degrees

5Cook for an additional 5 hours

6Carefully remove from water bath and cool in an ice bath for 20 minutes and up to a half hour

7Chill bag in fridge over night

Cooking Day 2

1Remove turkey from bag

2Retain liquid, if desired, for gravy down the line


1Preheat oven to 350F degrees

2Set Turkey on a roasting pan with drip tray beneath

3Roast for 1 hr and 30 minutes until golden

4Let rest for at least 10 minutes

Quick Tip

1If you choose to reserve the juices from your sous vide bag, great! Now's the time to get to making gravy. A quick trick for thickening up the sauce is a few tablespoons of grainy, dijon mustard and the cooking liquid for your turkey.


1 Review


March 30, 2020

turkey cam out great my kids loved it

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