Sous Vide Spatchcock Christlmas Turkey

Sous Vide Spatchcock Turkey This was a simple dry brine as the kids aren’t into rosemary, sage, etc. Final finishing step is necessary to get the crispy skin. But the meat comes out super moist that the skin ends up soaking it all up. Tasted fantastic.

Author

Donald Kim

Prep Time: 00:30

Recipe Time: 06:00

Temperature : 150F / 65.6C

Ingredients

• Salt
• Butter
• Seasoning Salt
• Olive oil
• Pepper
• Onion powder

Directions

1. Spatchcock Turkey Rub salt between skin and meat
2. Add butter pieces between skin and meat
3. Season with seasoning salt
4. Pepper
5. Rub with crush garlic
6. Rub with onion powder
7. Rub dry mustard
8. Refrigerated over night
9. Sous vide 150F for 6 hours
10. When vacuum sealing it, use large expandable bags.

Finishing Steps

1. 500 degrees in oven for 30-40 minutes. Rub butter on skin of Turkey