I looked everywhere online to find a way to sous vide a whole turkey. Nothing! The recipes either recommended taking the turkey apart (just not compatible with a traditional Thanksgiving), or getting a very small 10-pound turkey. So this is the way I did it, and it turned out awesome.

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Recipe Summary

prep:
10 mins
cook:
18 hrs 30 mins
additional:
10 mins
total:
18 hrs 50 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Brine:

Directions

Instructions Checklist
  • Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl.

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  • Place turkey in the brining bag and fill with brine, making sure to fill the cavity. Transfer the bag to a 5-gallon pot filled with water. 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. Wrap it in a dish towel for insulation. Cover the pot with plastic wrap to reduce evaporation. Set temperature to 150 degrees F (65 degrees C); cook for 18 to 24 hours.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.

  • Bake in the preheated oven until nicely browned, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Cook's Note:

Any brining recipe will do. The amount of brine in this recipe works for a 15- to 20-pound turkey.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts

518 calories; protein 69.2g; carbohydrates 1.1g; fat 24.3g; cholesterol 201.2mg; sodium 3991.4mg. Full Nutrition
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