|
Prepare Time |
Cook Time |
Total Time |
|
15 minutes |
8 hours and 30 minutes |
8 hours and 45 minutes |
Have you ever thought about cooking a whole turkey sous vide but felt it was too big to handle? While there are bare of sous vide whole turkey recipes available, it’s entirely feasible - I’ve done it myself! And the result was fantastic! Every piece of turkey was incredibly juicy and tender, all while retaining that crispy, delicious skin you expect from a traditional roast.
If you’re worried about failing with the traditional oven-roasted turkey, or simply don’t want to spend all day fretting over it only to end up with a dry and tough turkey, then this recipe is your savior for this Thanksgiving!
Ingredients:
- 1 whole turkey, 10-14 pounds, neck and giblets removed
- 5 cups chicken stock
- 2 cups apple cider
- 3 tablespoons kosher salt
- 2 tablespoons black pepper
- 4 garlic cloves, smashed
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 2 sprigs of fresh sage
- 3 tablespoons melted butter
Equipment:
- INKBIRD Sous Vide Machine
- Large container, like a 48-quart party cooler
- Large brining bag
- Ice bath
- Oven
- Wire rack
- Roasting pan
Why I Prefer to Cook a Whole Turkey Sous Vide?
To be honest, I don’t really like traditional roast turkey, because it’s too dry to inedible. However, sous vide turkey is completely another story - it retains plenty of moisture and is incredibly tender.
If you haven’t tried sous vide cooking yet, you’re in for a treat. Basically, it involves sealing food in a vacuum bag and cooking it in a water bath at a precise temperature, which prevents overcooking from the source.
Furthermore, I don’t have to keep an eye on it, which frees up my hands for other things during the busy Thanksgiving season. I can even prepare it a day in advance and then finish it in the oven before serving.
Besides sous vide a whole turkey, this cooking method is great for:
These are all perfect for your Thanksgiving or Christmas tables, as well as any other holiday gatherings.
What Temperature to Sous Vide a Whole Turkey?
The dark meat contains more connective tissue than the white meat, which means they need different cooking temperatures. I’ve found that 150°F (65.5°C) provides the best balance - the breast is slightly firm but still very juicy, while the dark meat turns tender without being mushy.
If you prefer a less fibrous, shredded texture in the breast, you can drop the temperature by 5°F. Conversely, if you want a more traditional turkey texture, you can increase it by 5°F. Even so, the turkey will still be juicier than the oven-roasted one.
Is it safe to sous vide turkey at 150°F?
Many folks may worry about food safety, especially with the USDA’s guideline of cooking turkey to 165°F. However, sous vide cooking is different, which requires at least 6 hours of cooking time. Simply keeping the turkey at 150°F for 10 minutes is sufficient to kill Salmonella, which is exactly as safe as briefly heating it to 165°F. What’s more, since you’ll need to brown it in the oven afterward, the temperature will continue rising a bit more.
How Long to Sous Vide a Whole Turkey?
Time depends entirely on the weight of the turkey and the cooking temperature, not cook time in the traditional sense. For my recipe, a thawed turkey weighing between 10-14 pounds takes about 6-8 hours at 150°F. If you choose a lower temperature, you might need to extend the cooking time to 10-12 hours to ensure the connective tissue in the dark meat fully breaks down. Some recipes even suggest leaving it in the water bath for 24 hours, but I personally wouldn’t do that.
How to Sous Vide a Whole Turkey?
Sous vide cooking is actually quite straightforward. Basically, once you have your immersion circulator set up and know the sous vide whole turkey temperature and time, you’re halfway there.
Step 1: Put chicken stock, apple cider, kosher salt, black pepper, garlic cloves, rosemary, thyme, and sage in a brining bag and mix well. Then put the turkey into the bag.
Step 2: Fill a container with enough water and secure your sous vide machine to the edge of it. Set the temperature to 150°F (65.5°C) and the time to 8 hours.
Step 3: Slowly lower the bag into water and squeeze out as much air as possible before sealing it. Or if you have a vacuum sealer, consider using it for a tighter seal. If the bag floats, weigh it down with something heavy, ensuring the bag is fully submerged. Cover the container with a lid or plastic wrap to reduce moisture evaporation.
How to Crisp Sous Vide Turkey Skin?
Sous vide turkey will look a bit dull like it’s been blanched, so it needs a final touch in the oven to crisp the skin.
Step 1: After sous vide cooking, keep the turkey unpacked and place it in an ice bath to cool quickly. You can skip this step if desired.
Step 2: Preheat the oven to 450°F (230°C) Carefully remove the turkey from the bag and pat it very dry with paper towels. Don’t discard the remaining juices, as they can be used as dipping sauce.
Step 3: Baste the turkey with melted butter, place it on a wire rack in the roasting pan and roast it in the preheated oven for 30 minutes. Keep and eye on it, if the skin crisps up too quickly, cover it with foil to avoid burning.
Step 4: Once done, take the turkey out of the oven and let it rest for 10 minutes before serving. Get ready to enjoy the compliments from your guests!
FAQs
Should I stuff the turkey?
No, it’s not recommended. It slows down cooking and can be a food safety risk. Cook your stuffing separately for the best and safest results.
Should I spatchcock the turkey?
Not for sous vide. Spatchcocking is a good way for oven-roasting to help it cook evenly, but it’s unnecessary when sous vide a whole turkey, as the water bath provides perfect, even heat.
Can I sous vide frozen whole turkey?
No, do not sous vide a whole turkey from frozen directly. It would stay in the danger zone for bacteria growth for far too long as it thaws. Always fully thaw your turkey in the refrigerator first.
Can I prepare the turkey ahead of time?
Yes, absolutely! You can sous vide the turkey 1-2 days ahead, chill it in an ice bath, and refrigerate. Then, just crisp the skin in a hot oven right before you serve.
