Sous Vide Whole Turkey. A perfectly cooked, ultra-crisp skinned sous vide whole turkey. Cook the turkey the day before the big show, and roast it to serve. No more guessing how long it takes or if it's done.

Hello, my friendly friends, and welcome to a very special edition of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator. Begin with a fresh or completely thawed turkey. This sous vide turkey is moist, tender, juicy, and sure to be a party pleaser. You can have Sous Vide Whole Turkey using 9 ingredients and 20 steps. Here is how you cook it.

Ingredients of Sous Vide Whole Turkey

It's 1 of 8-10 lb turkey.
Prepare 64 oz of chicken broth.
It's 4 of sprigs rosemary.
Prepare 2 of sprigs of thyme.
You need 4 each of chicken breasts, skin off.
It's 1 of extra large sous vide pouch.
It's 1 of salt.
It's 1 of pepper.
It's 1 of olive oil.

Our aim was to have a semi-traditional whole turkey that we could carve at the table. Of course, you can get better results if you were to separate the turkey (white and dark meat) and cook it at the desired temperature for each. The main reason it's challenging to roast a turkey to perfection is that the white meat is thoroughly cooked at a lower temperature than dark meat, which means that by the time the thighs are properly cooked, the breast meat is overdone. Cooking a whole turkey doesn't have to be an all day affair.

Sous Vide Whole Turkey instructions

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..
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This sous vide turkey is the most tender and juicy turkey you will ever taste! Make this Thanksgiving your best with this turkey breast recipe. We did not sous vide a whole turkey for this recipe, we cooked a young bone-in turkey breast, which is basically a whole turkey without legs. Cook the perfect whole sous vide turkey with gravy by following this chef-inspired recipe from the pages of Sous-Vide magazine. Bring to a boil, and reduce heat to low.