Perfectly Cooked Sous Vide Whole Turkey Recipe

Ingredients

• 3 quarts organic chicken stock
• 0.75 cup kosher salt
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 tablespoon dried savory
• 1 tablespoon dried sage
• 1 (15 pound) turkey, neck and giblets removed
• large (25-pound capacity) brining bag

Instructions

1. In a bowl, mix together chicken stock, salt, rosemary, thyme, savory, and sage. Stir until the salt is fully dissolved.
2. Put the turkey in a brining bag and pour the brine over it, ensuring the cavity is filled. Seal the bag tightly, removing as much air as possible to prevent floating during the sous vide process.
3. Place the sealed turkey in a 5-gallon pot filled with water. Attach the sous vide cooker to the side of the pot. Insulate the pot by wrapping it with a dish towel and cover with plastic wrap to reduce evaporation.
4. Set the sous vide cooker to 150 degrees F (65 degrees C) and cook for 18 to 24 hours. Make sure to maintain the water level as needed throughout the cooking time.
5. Preheat your oven to 375 degrees F (190 degrees C).
6. Take the turkey out of the brining bag and place it in a large roasting pan. Discard the used brine.
7. Bake in the preheated oven until the turkey is nicely browned, approximately 30 minutes. Use an instant-read thermometer inserted into the thickest part of the thigh, near the bone, to check for an internal temperature of 165 degrees F (74 degrees C). Remove the turkey from the oven, cover it with a double layer of aluminum foil, and let it rest in a warm place for 10 minutes before carving.

Nutrition

• Calories: 518 kcal
• Fat Content: 24 g
• Fiber Content: 0 g
• Sugar Content: 0 g
• Sodium Content: 3991 mg
• Protein Content: 69 g
• Cholesterol Content: 201 mg
• Carbohydrate Content: 1 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g