Because white and dark meat should be cooked at different temperatures, it’s not a good idea to cook a whole turkey sous vide. You should make sure to break the turkey down enough to get rid of the air pocket in the middle, though, if you do decide to do it. If you don’t, harmful bacteria can grow there. The temperature of 145°F (62. 7°C) is probably a good starting point.
As I already said, I don’t think sous vide is the best way to cook a whole turkey because of the difference in temperature and the size of the bird. Instead, I like to cook each bird separately, and Serious Eats agrees. This is one of the easiest ways to make sure your turkey is cooked to perfection and full of flavor without having to worry about the different cooking times.
Thanksgiving is right around the corner, which means it’s time to start thinking about cooking the star of the show – the turkey! For many home cooks, roasting a whole turkey can be an intimidating task. It’s easy to end up with undercooked legs and overcooked white meat. But there is a better way – spatchcocking your turkey and cooking it sous vide delivers perfect results every time.
What Is Spatchcocking?
Spatchcocking is a method of preparing poultry or game birds for cooking by removing the backbone and flattening the bird. This allows the turkey to cook much faster and more evenly since the meat is in a thinner, uniform thickness.
To spatchcock a turkey, use kitchen shears to cut along both sides of the backbone from the tail to the neck. Remove and discard the backbone. Flip the turkey over and press down firmly on the breastbone to flatten the bird. You can also ask your butcher to spatchcock the turkey for you if you prefer.
Spatchcocking is ideal for sous vide cooking because it reduces the overall cooking time The turkey cooks from both sides simultaneously so there are no longer underdone thighs or overcooked breast meat
Why Sous Vide Is Perfect for Turkey
Cooking turkey sous vide offers many advantages compared to traditional roasting:
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Precise temperature control – Set the water bath to the exact temperature needed for perfect doneness and moisture. No more guesswork!
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Foolproof results – It’s nearly impossible to overcook the turkey. Once the target temperature is reached, it will hold there.
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Moisture retention – Low-temperature sous vide cooking retains all the turkey’s natural juices and moisture.
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Tender meat – The long cook times result in exceptionally tender turkey from edge to edge.
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Better flavor – Cooking at lower temperatures preserves more of the turkey’s natural flavors
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Food safety – Extended cook times pasteurize the meat, eliminating bacteria concerns.
Spatchcock Sous Vide Turkey Step-By-Step
Follow these simple steps for Thanksgiving success with your spatchcocked sous vide turkey:
1. Spatchcock the Turkey
Remove the backbone and flatten the bird for quick, even cooking. Ask your butcher to do this or follow online tutorials.
2. Dry Brine the Turkey
Rub the turkey all over with kosher salt and let rest in the fridge overnight. This seasons the meat and draws out moisture.
3. Prepare the Sous Vide Bath
Heat water to 150°F in a large container. Clamp the sous vide circulator to the side and allow time for the bath to come to temperature.
4. Bag the Turkey
Place the spatchcocked turkey in a large vacuum seal bag, removing as much air as possible. Double bag for safety.
5. Cook Sous Vide
Lower the bagged turkey into the preheated water bath and cook for 6 hours at 150°F.
6. Chill and Crisp the Skin
Plunge the bag into an ice bath. Then pat dry, rub with oil, and brown the skin in a 500°F oven.
7. Carve and Serve
Let rest 10 minutes before carving. Enjoy incredibly moist, tender Thanksgiving turkey!
Cooking spatchcock turkey sous vide is easier than traditional roasting and delivers far superior results. With a little planning, your holiday bird will be a huge hit!
FAQs About Spatchcock Sous Vide Turkey
How long does it take to cook a spatchcock turkey sous vide?
Cook for around 6 hours at 150°F for a 12-15 lb spatchcock turkey. Thicker birds may need slightly longer. Use 1-2 hours per pound as a general guideline.
What temperature should you cook turkey sous vide?
150°F is ideal for tender, moist turkey. 145°F for a more rare texture or up to 155°F for firmness. Pasteurization makes it safe at these lower temps.
Can you leave a turkey in the sous vide too long?
It’s hard to overcook sous vide turkey. Once the target temperature is reached, it will hold there indefinitely without drying out. Extra time just makes it more tender.
Should you brine a turkey before sous vide?
Dry brining is best to allow the salt to penetrate deeply. Wet brining can dilute flavors. Sous vide alone keeps turkey very moist.
How do you crisp the skin after sous vide?
Sear the skin in a very hot oven at 475-500°F or quickly torch it with a culinary torch. Be sure to pat it completely dry first for crispiest skin.
What equipment do you need to cook a turkey sous vide?
You’ll need an immersion circulator, large plastic bins or pots for the water bath, gallon-size plastic bags, and a kitchen torch or hot oven for the skin.
Enjoy Foolproof Spatchcock Sous Vide Turkey This Thanksgiving!
Take the stress out of roasting this Thanksgiving with tender, juicy spatchcock turkey cooked to perfection sous vide. Precise temperature control and thorough, even cooking eliminates any risk of dry, overcooked meat. Just set the sous vide circulator and let it do all the work! With smart preparation and the right equipment, anyone can cook an incredible holiday turkey.
Best Simple Sous Vide Whole Turkey Spatchcocked Master Recipe
I rarely sous vide a whole turkey without spatchcocking it due to the safety concerns. So here is my go-to version if I want to keep the whole bird together. You can use it to make a simple sous vide whole turkey that goes well with all of your favorite Thanksgiving or family sides.
- Published: 2021-10-07
- Prep Time: 33 Minutes
- Cooktime: Pasteurized by Thickness
- Total Time: 4 to 6 Hours
- Serves: 4
- Calories: 371 Calories (356 to 409)
- Tags: turkey whole, turkey sous vide, turkey sous vide, easy, simple
- For the Whole Turkey
- 1 whole turkey
- 1 to 4 tablespoons salt
- 1 to 4 tablespoons spice rub or herbs (optional)
- To Assemble
- Sides (optional)
- Sauces (optional)
- Garnishes (optional)
Preheating: Preheat the sous vide machine to 145°F (62. 8ºC) for my ideal texture or up to 150°F (65. 6°C) for a more well done version.
Spatchcock the Turkey: Trim off any fat and spatchcock the whole turkey so it can lay flat. Salt the whole turkey and add any seasoning rub or herbs you prefer.
Seal in Sous Vide Bag: Put the turkey in a sous vide bag, frozen food bag from Ziploc, a silicon bag, or any other bag that is safe for food and heat.
Put the sous vide bag in the water bath and cook the whole turkey until it is pasteurized. This usually takes 4 to 6 hours, but it depends on how thick the meat is.
Dry the whole turkey: When the turkey is done, take the sous vide bag out of the water bath and take the turkey out of the bag. Pat it dry with a paper towel or dish cloth.
To Sear the Food: Sear the whole for 1 to 2 minutes per side over high heat. It should just start to brown but the core temperature shouldnt rise. I often put it under a broiler or grill on high heat to make the color more even. Take it off the heat.
Time to Plate: Place the whole turkey onto a plate with any salads or sides then serve. Like this? Have questions or comments about it? Let me know in the.
Sous Vide Time and Temperature Charts
Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.