Turkey is a classic holiday favorite, and sous vide cooking is the perfect way to ensure that your turkey will come out juicy and flavorful. With sous vide recipes, you can be sure that your turkey will taste great and be cooked evenly throughout.
This blog post will share some of our favorite easy and delicious sous vide turkey recipes. From traditional roast turkeys with all the trimmings to unique flavors like rosemary-citrus brine or garlic-herb butter, these recipes are guaranteed to impress even the pickiest eaters at the table. So grab your immersion circulator, and let’s get cooking! These recipes are sure to make your holiday dinner extra special!
Why sous vide the whole turkey?
Sous vide is an ideal cooking method for whole turkeys because it ensures even and consistent cooking. The low temperature prevents the turkey from drying out, a common problem with roasted turkeys. And best of all, sous vide recipes are easy to customize with your favorite flavors and ingredients so that you can create a unique dish every time.
Require Equipment:
- Immersion circulator.
- Turkey roasting bag.
- Meat thermometer.
- Injector.
Should we keep bone and skin?
Yes! Keeping the skin and bones on the turkey helps to retain flavor and moisture. Plus, it adds an extra layer of protection when cooking sous vide. However, if you prefer a more delicate texture or want to reduce fat content, you may remove the skin before sous vide-ing.
Ingredients
- One turkey (bone and skin on)
- Salt, spices, pepper
- Butter, olive oil
- Citrus fruits such as lemon
- Herbs such as rosemary
- Garlic cloves
Instructions:
- Preheat your immersion circulator to 150°F/65.6°C.
- Rinse the turkey and pat it dry with paper towels. Using a sharp knife, score the turkey’s skin, then season it generously with salt, pepper, and your choice of spices.
- Preheat a large roasting bag in warm water until it is pliable, then place the turkey in the bag and secure it with the tie that comes with the bag.
- Place the turkey in the preheated circulator for 24 hours or until the internal temperature reaches at least 165°F/73.9°C.
- Meanwhile, prepare your favorite herbs and spices, such as rosemary, thyme, garlic cloves, and onion (optional). If you’d like to add some citrus flavor to your dish, slice lemons and oranges into wedges, then add them to the roasting bag.
- When the turkey is done, please remove it from the circulator and let it rest for 10 minutes in an empty bowl or roasting pan covered with a foil tent.
- To finish your dish, brush melted butter or olive oil over the turkey, heat your oven to 450°F/220°C and roast the turkey for 30 minutes until it is golden brown and crisp.
Tips
- For extra flavor, consider bringing the turkey before sous vide for 12 hours.
- If you’re looking for crispy skin, place the cooked turkey under the broiler for a few minutes before serving.
- To ensure your turkey is cooked and juicy, check its internal temperature with a meat thermometer before serving.
- When reheating the turkey, heat it slowly at a low temperature to prevent it from drying out.
