Sous Vide Whole Turkey. They said it can't be done. A perfectly cooked, ultra-crisp skinned sous vide whole turkey. Cook the turkey the day before the big show, and roast it to serve.
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. Sous Vide Whole Turkey Look out Norman Rockwell, there's a new centerpiece in town, and it's sous vide. You can cook Sous Vide Whole Turkey using 9 ingredients and 20 steps. Here is how you cook that.
Ingredients of Sous Vide Whole Turkey
- You need 1 of 8-10 lb turkey.
- You need 64 oz of chicken broth.
- Prepare 4 of sprigs rosemary.
- It’s 2 of sprigs of thyme.
- It’s 4 each of chicken breasts, skin off.
- You need 1 of extra large sous vide pouch.
- It’s 1 of salt.
- Prepare 1 of pepper.
- You need 1 of olive oil.
It's often said you must break your turkey down in multiple parts to properly sous vide. With some broth and a large bag, we're getting wicked-juicy turkey to the table easier than ever. Here's an easy to follow sous vide recipe for juicy and delicious Turkey without having to cut it up and cook in separate parts. No dry breast meat pieces here.
Sous Vide Whole Turkey step by step
- Set the circulator at 85 C / 185°F..
- Begin with a fresh or completely thawed turkey. Rinse the turkey, drain all the juices, remove all insides, and set aside the neck piece. Also be sure to remove any thermometers that might have come with your turkey; it could puncture the pouch during cooking..
- Cover the turkey with plastic wrap and place in the fridge while you make the jus..
- Slice the chicken breasts and turkey neck into smaller pieces. Sauté the chicken and turkey neck in a stock pot with a little bit of oil over medium heat..
- Once browned, add the 2 boxes of chicken stock and two whole sprigs of rosemary. Bring to a boil, and reduce heat to low..
- Skim the foam from the surface of the liquid and let simmer for 1 hour to reduce and thicken the broth..
- After an hour has passed, strain the liquid and chill in the fridge. The chicken and turkey pieces can be thrown away now unless you want to use them for another dish..
- Season the turkey with salt and pepper. Cover both the leg and neck bones with foil so they don’t puncture the pouch..
- Place the turkey within the sous vide pouch, neck side down..
- Pour the chilled jus into the empty cavity. Insert two sprigs of thyme into the cavity with the jus and the other two sprigs of rosemary on the top side of the turkey in the pouch..
- Vacuum seal on high and be sure to check for leakage. Repeat vacuum seal process with a fresh pouch if necessary..
- Place the turkey in the water bath for 1 hour at 85 C / 185°F..
- After one hour, lower the water bath temperature to 76 C / 168°F and cook the turkey for another 5 hours..
- Once the 5 hours is complete, remove the pouch from the water bath and let rest at room temperature for 20 minutes..
- Next, submerge the pouch in cold water for another 30 minutes. The kitchen sink will work fine. Lastly, place the pouch in the fridge to chill overnight..
- The next morning or afternoon, preheat your conventional oven to bake at 176 C / 350°F..
- Remove the turkey from the pouch and move to a roasting pan with a raised grill. Set all liquid aside..
- Roast the turkey within the oven for 1 hour 30 minutes until the skin is golden..
- Use the set aside liquid from the pouch to make a savory gravy. Reheat in a sauce pan over medium heat, and simmer until desired thickness..
Now, before we continue, I know that there are many sous-vide turkey recipes, but those are mostly for turkey breasts, and that's not what we're after here. We're going whole hog, or bird. A specter is haunting Thanksgiving—the specter of dry turkey. If using vacuum-sealable bags, vacuum and seal the bags according to the manufacturer's instructions. If using zipper-lock bags, fill a large pot or bowl with room-temperature water.