Sous Vide Whole Turkey

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl; stir until salt is dissolved.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place turkey in a brining bag and pour brine over it, making sure to fill the cavity. Seal the bag, squeezing out as much air as possible to prevent floating.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Submerge the sealed turkey in a 5-gallon pot filled with water. Attach a sous vide cooker to the side of the pot. Wrap the pot with a dish towel for insulation and cover with plastic wrap to minimize evaporation.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Set the sous vide cooker to 150 degrees F (65 degrees C) and cook for 18 to 24 hours. (Maintain water level as needed during cooking.)'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Preheat the oven to 375 degrees F (190 degrees C).'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': '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.'}

📊 Nutrition Facts

Per serving (20 servings total)