Recipe: Whole Sous Vide Turkey
By Jack Lawson Turkey Sous Vide
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
Ingredients
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
Directions
Preparation
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
Searing
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.
Keira
March 30, 2020
turkey cam out great my kids loved it