Can you make a whole Thanksgiving turkey in the sous vide? The answer is 100% yes, and we would do it again in a heartbeat.
This is not the typical turkey most of us are used to getting at our Thanksgiving dinner. When someone asks if it’s too dry, you shake your head NOOOOO and say, “It’s perfect.” ” Meanwhile, you are secretly strategizing how much gravy you can pour on without taking the whole boat.
This is nothing like that turkey. This sous vide turkey is moist, tender, juicy, and sure to be a party pleaser.
Our aim was to have a semi-traditional whole turkey that we could carve at the table. It would be better if you cooked the turkey at the right temperature for each part (white meat and dark meat separately). But that’s not what we’re going for here. Based on what we knew from before, we chose a spatchcock turkey (so we wouldn’t have to fill the cavity with liquid, which would save time), dry brined it overnight, and cooked it sous vide the day of.
We finished our bird in a hot oven. But it might be possible to finish it in a deep fryer, for those of you who are allowed to try by your partner.
Kind of Cooking on YouTube has the full video and the recipe for a delicious sous vide cranberry sauce:
We found that cooking the bird at 65. 5C/150F for 6 hours is the perfect combination. Leaving the bird in for 6 hours results in an extremely tender turkey. Also, cooking it at a temperature of 150F is the sweet spot for juicy, delicious Thanksgiving turkey. Just make sure you have a good sous vide machine that keeps the bath at the right temperature, or your results may be different (check out the Anova or Joule). If you want to explore other time and temperature options, check out our cooking guide here.
Sous vide cooking has become an increasingly popular method for cooking turkey perfectly moist and tender. With sous vide, turkey is cooked gently in a precisely controlled water bath resulting in meat that is succulent and juicy.
However, to achieve the best results it is important to use the right time and temperature settings. In this comprehensive guide we will provide everything you need to know about sous vide turkey including ideal time and temperature combinations for different degrees of doneness.
How Sous Vide Works
Sous vide utilizes precise temperature control to cook food evenly and retain moisture. The food is vacuum sealed in plastic bags then immersed in a temperature controlled water bath.
A sous vide circulator is used to maintain the water at the target temperature within ±01°F This level of precision provides very consistent results.
The keys to sous vide are the temperature and longer cook times. For turkey, temperatures from 138°F to 152°F are used to gently cook the meat without drying it out.
Benefits of Sous Vide Turkey
There are several advantages to sous vide turkey:
- Juicy, tender meat due to retaining moisture
- Precise control over doneness
- Very forgiving method that is hard to overcook
- Improved flavor from less protein denaturation
- Convenience of unattended cooking
Sous vide delivers turkey that is succulent and cooked perfectly edge to edge.
Sous Vide Turkey Preparation
Proper preparation of the turkey is important for best results:
- Spatchcock – Removing backbone allows for quicker, even cooking
- Dry brine – Rubbing with salt improves moisture and flavor
- Pat dry – Ensures no excess moisture in bag
- Aroma liquids – Chicken broth, wine adds flavor
- Double bag – Prevents punctures from bones
Time and Temperature Guidelines
The two key factors for sous vide turkey are the temperature and time. Here are guidelines:
Very Pink and Juicy – 132°F for 2 Hours
- Texture: Very soft, extremely moist and tender
- Color: Bright pink
- Use for: Dark meat or those who prefer meat rare
Pale Pink and Moist – 138°F for 1 Hour
- Texture: Soft and moist
- Color: Pale pink throughout
- Use for: Dark meat
White and Tender – 145°F for 16 Minutes
- Texture: Tender and juicy but sliceable
- Color: Completely white with no pink
- Use for: White breast meat
White and Traditional Texture – 152°F for 4 Minutes
- Texture: Slightly firm, like roasted turkey
- Color: White
- Use for: White meat wanting traditional texture
Thicker cuts of turkey will take more time. Use a meat thermometer to confirm final temperature after resting.
Finishing for Crispy Skin
Sous vide turkey skin comes out soft and pale. To make it crispy:
- High heat oven – Roast at 450°F for 15-30 mins until browned
- Culinary torch – Quickly torch skin to blister and crisp
No matter the method, pat turkey dry first for best crispness.
Common Sous Vide Turkey Questions
Is turkey safe sous vide below 165°F?
Yes, pasteurization during extended cooks makes it safe down to 130°F.
How long to cook a 15 lb turkey?
About 15-30 hours depending on thickness. Plan 1-2 hours per pound.
Can you overcook turkey with sous vide?
It’s very difficult to overcook sous vide turkey. Extra time just makes it more tender.
Should you brine before sous vide?
Dry brining works best to improve moisture and flavor for sous vide.
Is sous vide or roasted turkey better?
Sous vide turkey is much more reliable and moist. Roasted has superior crispy skin.
Sous Vide Turkey Tips
- Cook times are much longer than roasting so plan ahead
- Use an ice bath to quickly chill turkey after cooking
- Let turkey rest 10-15 minutes before slicing to allow carryover cooking
- Add herbs, citrus, or aromatics to bag for extra flavor
- Cook dark meat and white meat separately for optimized doneness
Make Perfect Sous Vide Turkey with Ease
Cooking turkey with precise sous vide temperatures results in tender, juicy meat edge to edge without fail. With the proper time and temperature guidelines provided above, you can achieve your ideal texture and doneness.
Sous vide takes the guesswork and stress out of preparing holiday turkey. Just set the water bath to the target temp, seal with seasoning, and cook low and slow for an incredibly moist and delicious turkey!
How to Spatchcock the Turkey
When you prepare a turkey by “spatcocking,” you cut out the backbone from the tail to the neck so that the bird can be opened out flat. This method results in a shorter, more even cook.
The first step is removing any innards that come inside the turkey. Next, use kitchen shears to cut out the backbone, from tail to neck. Remove the wishbone – this helps with carving later. Last, flip the turkey and press down on the chest to flatten the bird. Check out a step by step guide here.
There’s no need to worry about spatchcocking the turkey; your butcher will be happy to do it for you!
Dry Brining the Turkey
During dry brining, salt is used to draw water into the turkey. This makes the meat more tender while it’s cooking and gives it more flavor.
To dry brine, first separate the skin from the meat using your fingers, or other blunt utensils. Do your best not to cut or tear the skin. If you have to, you can make small cuts with a small, sharp knife. Of course, you should also work on your thighs and drums. The breast is the most important part.
Dry brine the turkey by salting between the skin and the meat all over. Use your hands to rub it into the meat. Once the turkey is salty, put it on a wire rack over a baking sheet and let it dry brine overnight in the fridge without covering it.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.
12-quart Container – Given the sheer size of a 10 lb turkey, I highly recommend buying a large plastic container for this cook. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for hours care-free.
FoodSaver Rolls – Finding a bag that can fit a 10 lb bird is not an easy feat. The best solution we found was to use the FoodSaver Expandable Rolls. You’ll still want to double bag since there may be sharp bones that could pierce the bags.
Roasting Pan and Rack – Having a quality roasting pan for this recipe is essential. Setting the turkey on the roasting rack is key because all the juices and drippings fall down into the pan, which allows the bird to get an excellent sear in the oven. Made In offers the best quality and price, which is why it is our favorite pan brand.
Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook has 65 easy-to-follow recipes that will push your culinary skills to the next level. With handy tips and a full rundown of the sous vide process, you’ll be well on your way to becoming a sous vide master.
Check out our full list of recommended gear here.
Sous vide turkey breast (a delicious sous vide Thanksgiving dish) with cooking temperature + time!
FAQ
Is 140 degrees ok for turkey?
How much time and temp per pound turkey?
Is turkey done at 165 or 180?
Can you cook a turkey at 150 degrees?