How to Sous Vide a Whole Turkey for a Moist and Tender Bird

Sous vide cooking has revolutionized the way home cooks prepare food. This method of cooking food sealed in airtight bags immersed in a water bath at a precisely controlled temperature yields incredibly moist, tender, and flavorful results. While sous vide is ideal for cooking steak, pork chops, chicken and fish it also excels at cooking larger cuts of meat like a whole turkey. Sous vide whole turkey is incredibly juicy, tender, and foolproof – no more dry Thanksgiving birds! This comprehensive guide will walk you through every step of sous vide whole turkey from start to finish using tried and true techniques from cooking experts.

Benefits of Sous Vide Whole Turkey

Cooking an entire turkey with the sous vide method has many advantages over roasting:

• Precise temperature control – With sous vide, you choose the exact temperature to cook the turkey resulting in ideal doneness from edge to edge No over or undercooked spots

• Incredible moisture – The sous vide water bath surrounds the turkey in gentle moist heat. This cooks the turkey without drying it out keeping it remarkably juicy and succulent.

• Tender and evenly cooked meat – The low temperature sous vide method tenderizes the turkey to the perfect point from the breast meat to the legs and thighs.

• Foolproof – Take the guesswork out of cooking turkey. Sous vide guarantees perfect results every time.

• Food safety – The sous vide temperatures pasteurize the turkey eliminating bacteria and pathogens. It’s completely safe when cooked properly.

Sous Vide Time and Temperature for Whole Turkey

The two main factors for sous vide whole turkey are the temperature and cooking time. Lower temperatures around 135°F to 145°F are ideal for keeping the turkey moist and tender. Cooking times range from 2 to 4 hours depending on thickness. The sous vide temperature destroys bacteria and pathogens over longer cook times at lower temperatures. Here are recommendations from sous vide experts:

• Very pink, soft, extra-moist – 130°F for 4 hours
• Pale pink, soft, moist – 136°F for 3 hours
• White, tender, moist – 145°F for 2 1⁄2 hours
• White, traditional texture – 150°F for 2 hours

For food safety, turkey needs to be held at 136°F or higher for at least 2 to 4 hours to pasteurize it. The tender turkey breast should be around 145°F and legs/thighs up to 150°F for best results.

Preparing Turkey for Sous Vide

Thoroughly thaw frozen turkey in the refrigerator 1-2 days before cooking. Carefully remove the neck and giblets from the cavities. For more even cooking, spatchcock the turkey by removing the backbone with kitchen shears and flattening it breast side up.

Trim off excess skin and fat to help the turkey cook evenly. Make sure to leave some skin on for crisping later.

Season the turkey liberally inside and out with salt, pepper, herbs, spices, butter, or flavored oils. Stuff aromatics into the cavity like onions, garlic, lemon, herbs, etc.

Place the seasoned turkey in a food safe sous vide bag or vacuum seal bag. Remove as much air as possible then seal the bag. The turkey is now ready for the water bath.

Cooking Sous Vide Whole Turkey

Prepare the sous vide machine and set it to the desired temperature (between 130°F to 150°F). Gently lower the sealed turkey bag into the preheated water bath. The turkey must be fully submerged. Cook for the required time based on the turkey’s weight and your preferred doneness.

Leave ample room for water circulation around the bag. The turkey may float at first until the air pockets release. Weigh down the bag with a plate or lid if needed to keep it fully submerged.

Once the sous vide turkey cooking time is complete, carefully remove the bag from the water bath. Allow the turkey rest sealed in the hot bag for 20-30 minutes before searing. This helps carryover cooking gently bring up the internal temperature.

Searing Sous Vide Turkey

For food safety, it’s important to sear the exterior of the turkey after sous vide cooking. This kills any bacteria that may have collected on the surface.

Pat the turkey dry thoroughly with paper towels. Get a skillet or grill extremely hot. Add just enough oil to coat the bottom. Sear the turkey skin side down until deep golden brown and crisp, about 2-3 minutes per side.

Alternatively, roast the turkey in a 450 ̊F oven for 15-20 minutes until the skin crisps and browns. Basting with oil or butter helps. Broil at the end for extra crispiness if needed.

Serving Sous Vide Whole Turkey

Allow the seared turkey to rest for 5-10 minutes before carving. Slice the breast meat and legs, arranging them on a serving platter.

Make an easy sauce or gravy with the turkey juices from the bag. Sous vide turkey is incredibly flavorful and juicy on its own but sauce adds an extra layer of deliciousness.

Spatchcocking helps the turkey cook evenly, but you can carve a sous vide spatchcocked turkey just like an intact bird. Turkey cooked sous vide stays moist for longer than roasted so enjoy delicious leftovers for days.

Sous Vide Turkey Perfection

Cooking a whole turkey with sous vide delivers reliably juicy, tender results with no fuss or stress. Simply seal seasoned turkey, set your sous vide device, and walk away with complete confidence. In just a few hours, you’ll have the perfect turkey ready to crisp and serve. No brining, basting, or babysitting required. Sous vide takes the guesswork out of holiday turkey so you can focus on spending time with friends and family.