Sous Vide Whole Turkey

(1574)

Cole Wagoner

Walnut Creek, CA

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...

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They said it can't be done. We did it! A perfectly cooked, ultra-crisp skinned sous vide whole turkey. Cook the turkey the day before the big show, and roast it to serve. No more guessing how long it takes or if it's done.
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Ingredients for 8

  • 1 whole turkey, 10-14 pounds

  • 2 quarts chicken stock

  • Salt and pepper, or rub of your choice

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 150ºF / 65.6ºC

  • Step 2

    Season turkey as desired. Place in large resealable bag (we used two gallon freezer bags). Pour all of the stock until turkey is submerged.

  • Step 3

    Place in water bath and sous vide for 24 hours.

    • Finishing Steps

    • Step 0

      Carefully remove turkey from bag. Reserve stock if needed (gravy, soup, etc)

    • Step 1

      Pat turkey dry and let rest on counter for 30 min.

    • Step 2

      Heat oven to 450°F / 232°C (convection if capable). Place turkey in oven and roast for 30-40 minutes until golden and crispy

    • Step 3

      Carve, and serve!

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150 F / 65.6 C Recipe Temp
Recipe Time
Prep Time