Can you make an entire Thanksgiving turkey in the sous vide? The answer is 100% yes, AND we would definitely do it again.
This is not the typical turkey most of us are used to getting at our Thanksgiving dinner. You know, the kind while being asked if it is too dry, you shake your head NOOOO 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. Of course, you can get better results if you were to separate the turkey (white and dark meat) and cook it at the desired temperature for each. But that’s not what we’re going for here. Combining our previous experience, we decided to go with a spatchcock turkey (to avoid filling the cavity with liquid, thereby saving time), dry brined overnight, and sous vide the day of.
We finished our bird in a hot oven. However, it could probably be finished in a deep fryer … for those of you who are allowed to try by your significant other.
For the full video and the recipe to a smashing sous vide cranberry sauce, check out Kind of Cooking on youtube:
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 reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). If you want to explore other time and temperature options, check out our cooking guide here.
Sous vide turkey is revolutionizing the way people cook turkey for Thanksgiving, Christmas, and anytime in between. As someone who loves cooking and experimenting in the kitchen, I was eager to try this new technique for myself and see if it lives up to the hype. In this article, I’ll explain exactly what sous vide turkey is, why it’s so juicy and tender, and how you can make it at home for your next holiday meal or dinner party.
What is Sous Vide Cooking?
First, let’s start with the basics – what is sous vide cooking? Sous vide is French for “under vacuum.” It refers to the process of vacuum sealing food in a plastic bag, then cooking it to an exact temperature in a water bath. This temperature precision is the key benefit to sous vide.
Instead of just throwing a turkey in the oven and hoping it cooks evenly, sous vide allows you to set the water bath to the precise temperature needed to perfectly cook the turkey For example, you can cook the white breast meat to 145°F while the dark leg meat goes up to 165°F It’s almost impossible to get such precise doneness using traditional roasting.
The vacuum sealed bags also retain all the juices and moisture during the long, low temperature cook. Overall, sous vide turkey comes out unbelievably moist and tender every time.
Why Sous Vide Turkey is Better
Here are some of the biggest benefits you’ll get from sous vide turkey compared to roasting
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Juicy, tender meat – Sous vide ensures the breast is cooked just right, not dried out The low temp cooking retains moisture.
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Even doneness – No more dry ends or undercooked parts. Sous vide truly cooks the meat evenly from edge to edge.
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Frees up oven space – With the turkey in the water bath, your oven is free for cooking sides.
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Holds food safely – Sous vide turkey can be kept in the warm water bath for hours before serving.
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Crispy skin – The skin is cooked separately for max crispness.
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More flavor – The low temp helps keep in more moisture and natural flavor.
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Foolproof – It’s very hard to overcook sous vide turkey compared to roasting.
As you can see, sous vide turkey has a lot going for it. The meat comes out unbelievably juicy, and the skin gets so crisp. Let’s look at how to make it yourself at home.
How to Cook Sous Vide Turkey
Cooking sous vide turkey involves just a few simple steps:
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Season – Season the turkey all over with salt, pepper, herbs, etc.
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Bag – Seal the turkey in a vacuum bag, removing excess air.
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Cook – Immerse the bagged turkey in a water bath and cook for 2-4 hours at 135°F to 165°F depending on preferences.
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Torch or broil skin – Remove turkey and quickly torch or broil the skin to crisp it up.
It’s that easy! The long, gentle cook in the water bath does all the work to get the meat perfectly cooked edge to edge. Sous vide machines allow you to precisely control the temperature down to the degree.
I prefer cooking my turkey breast at 140°F for 3 hours – it comes out incredibly moist and tender. Thighs and legs can go up to 165°F. Dark meat cooked sous vide at this temp gets fall-off-the-bone tender.
Once cooked, the turkey skin won’t be crisp, so I recommend using a kitchen torch or broiling it very quickly to crisp the skin at the end.
Sous Vide Turkey Equipment
To cook sous vide turkey at home, you’ll need:
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Sous vide machine – An immersion circulator like the Anova Precision Cooker clips to a pot and heats and circulates the water.
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Vacuum sealer – Seals the turkey in an airtight bag. You can also use zipper bags.
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Large pot – Needs to be big enough to hold the bagged turkey and water.
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Torch or broiler – For getting the skin ultra crispy after cooking.
That’s really all there is too it equipment-wise. An investment in a sous vide circulator and vacuum sealer will let you cook turkey and many other things to perfection.
Sous Vide Turkey Safety Tips
When cooking any meat sous vide, it’s important to follow food safety:
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Cook turkey to FDA recommended minimum temperatures. Breast to 140°F, thighs to 165°F.
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Don’t open the bags during cooking as this can introduce bacteria.
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Chill the cooked turkey rapidly in an ice bath if not serving immediately.
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Sear the turkey thoroughly before serving to kill any bacteria on the surface.
As long as these guidelines are followed, the extended cook times used in sous vide are perfectly safe. Stick to the temps and times in recipes developed by experts.
Make Perfect Sous Vide Turkey for Your Next Meal
Cooking turkey sous vide delivers incredibly juicy, tender meat with crisp, flavorful skin every time. If you’re looking to up your turkey game, I highly recommend giving this modern technique a try. It makes holiday turkeys a breeze and frees up oven space.
How to Spatchcock the Turkey
Spatchcocking is a preparation method that involves removing the backbone of the turkey from tail to 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.
If you dont feel comfortable spatchcocking the turkey yourself, your butcher will be happy to do it for you!
Dry Brining the Turkey
Dry brining is the process of using salt to draw in water to the turkey, providing moister meat during the cooking process, with added flavor.
To dry brine, first separate the skin from the meat using your fingers, or other blunt utensils. Try your best to not break or tear the skin, you can make small incisions with a small sharp knife if necessary. The most important part is the breast, we recommend to do it with the thighs and drums as well.
Dry brine the turkey by salting between the skin and the meat all over. Use your hands to rub it into the meat. Once salted, place the turkey onto a wire rack over a baking sheet and dry brine uncovered in the fridge overnight.
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.
Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.
Check out our full list of recommended gear here.
Sous Vide Turkey is the ONLY Way – Juicy & Moist Meat Every Time!
FAQ
What is a sous vide turkey?
By essentially pasteurizing meat, sous vide cooking also allows you to safely cook turkey to temperatures that are lower than what can be achieved in a standard oven, and lower temperatures make for moister meat. This opens up new worlds of possibility when it comes to the texture and flavor of your finished dish.
What is the point of sous vide?
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PrecisionSous vide cooking is precise because it uses a water bath that maintains a precise temperature.
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TendernessSous vide cooking produces tender, juicy food.
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FlavorSous vide cooking retains the full flavors, colors, and nutrients of the ingredients.
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ConsistencySous vide cooking produces consistent results because water is a denser element that maintains its temperature.
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No overcookingSous vide cooking minimizes the risk of overcooking because of the precise temperature control.
What the heck is sous vide?
- Vacuum-seal food in a plastic bag or glass jar
- Place the sealed food in a water bath
- Cook at a precise temperature for a long time
What is a disadvantage of sous vide?
- Sous vide cooking can take longer than traditional cooking methods because food is cooked for a longer time at a lower temperature.
- It’s possible to overcook food if you leave it in the water for too long.