Sous Vide Thanksgiving Turkey
Baked Goods, Dinners, Holiday
Ingredients
10-25 pound turkey
Salt and pepper
Thyme
Rosemary
Sage
Add ins:
Apple slices
Onion slices
Celery slices
Lemon slices
Orange slices
Garlic slices
Cinnamon sticks
Immersion Circulator
Container large enough to hold the turkey and water (a modified cooler with a drain is ideal)
Description
This method takes effort and planning, but the results are fantastic.
Directions
Remove the legs and thighs (keep together). Cut off the wings or just the tips, then slice off the breasts, keeping as close to the rib bones as possible.
Save the carcass and wings or wing tips to make broth. (This method makes the turkey hold onto most of its juice, so you will need the broth and fat to make gravy.)
Rub your pieces with oil, then rub all over with your herb mixture.
Put the breasts, and wings if you are using them, in their own bag(s) and the legs and thighs in other bags and add any items you are using. Seal.
Put them all in the refrigerator until you are ready to cook them.
Set the sous vide to 150F.
Add the turkey thigh bags and set a timer for 1 hour (10-15 lb. turkey) or 2 hours (20-25 lb. turkey).
Add the breasts. Set a new timer for 2 hours (10-15 lb.) or 3 hours (20-25 lb.)
When the timer goes off, pull out the bags. Leave everything in the bags until you are ready to finish your turkey.
Drain the bags into a bowl and set drippings aside to make gravy.
Remove all of the turkey pieces and lay them out on the oiled rack of an oiled roasting pan skin side up. Pat dry with paper towel and lightly oil.
Turn on your oven to 500 F and let it heat for several minutes. Put the turkey in and cook just until the skin is all brown and crispy.