Here’s how you Sous Vide a Thanksgiving Turkey!
The cooking liquid that results from this method can be used to make amazing gravy, stuffing, or anything else that uses broth or stock. That is why it is a very basic spice mixture. You can easily overpower and ruin the liquid with too much spice. The turkey would likely still be alright but you will be missing out on one of the most important benefits of this method, which is the broth.
Ingredients:
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Turkey (I’ve done up to 20.77 lbs bird using this method!)
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Sous Vide Device + Cooler
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2Lb Carrots
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Large Bunch Celery (with leaves)
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Turkey or Chicken Broth
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1 Can or Bottle Quality Craft Hard Cider (not flavored, something drier prefered)
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1 tsp Peppercorns
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1 tsp Coarse black pepper
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2 Tbsp Salt
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1 Tbsp Kirkland No-salt seasoning (or another brand, perhaps Ms. Dash)
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2 Tbsp Granulated Sugar (raw preferred)
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1 Bay Leaf
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1 Tsp Celery Seeds
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Expandable Foodsaver bags (pleated, AKA Game-Saver)
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Mayonnaise
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Salt and Pepper
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20-24 hours of time
- Check to make sure your turkey fits in the cooler
- Fill the cooler to just above the minimum mark for the sous-vide
- Set the sous-vide to 150F
- Prep carrots and celery: Peel, wash and rough cut into pieces that will fit in the turkey’s cavity. Celery leaves can be left on, or set aside and put in the bag with the turkey.
- Optional: Roast (or air-fry) carrots and celery for 20-25 min at 400
- Prep a workspace big enough for your turkey. You will want a colander or some other sturdy bowl big enough to set the turkey in vertically
- Add 1 can or 16 ounces of broth to a jar or small bowl (I like a jar that can be sealed and shaken)
- Add peppercorns, pepper, salt, no-salt seasoning, sugar, bay leaf, and celery seeds
- Mix well (don’t worry the peppercorns will float and coarse salt will settle, just mix it up quick before you add to bag)
- Measure bag roll against turkey, you will want a bag length 15-20″ longer than the length of your turkey.
- Open the turkey, remove giblets from the front and back ends (if your turkey is still a little frozen, do not worry! If it is too frozen to remove packets, set in sink in colander and run lukewarm water into it until you can remove the packets)
- Stuff front and back cavities of Turkey with the carrots and celery pieces.
- Prepare an area for vacuum sealing. You want to elevate your vacuum sealer about as high as your turkey is tall. (this is so you have less trouble with the liquid). If you can seal from the counter while the turkey is in the sink, that is a bonus for you!
- Prep vacuum bag. Seal one end in 3 places (i like to double seal over each on moist setting, for a total of 3×2=6 times)
- Fold vacuum bag open end outward over itself 6 inches
- Put turkey vertically in the colander or large bowl
- Slide bag over turkey as far as possible
- Grab turkey firmly on outside of bag and invert so the whole turkey goes into the bag
- Wash colander and set bagged turkey back down vertically with the bag’s open end now up
- Add 1 can cider
- Add 1 can broth
- Mix or stir spice mix and add to bag
- Grab the bag and pull it upwards gently to pull it closer to the turkey. See how high the liquid rises.
- Add more broth until the liquid is just about to the top of the turkey when the bag is being pulled up
- Pull the folded ends of the bag back up
- Re-form pleats on the open bag end
- Seal on moist putting a little extra material through the sealer so you have enough room for multiple seals. Watch the liquid rise and hit the seal button just as it is about to get to the vacuum sealer.
- Make a total of 3 seals (I like to seal each twice for a total of 3×2=6 seals)
- Put turkey on a tray to carry to cooler
- Insert in cooler and check water level. Add water to get to Max mark on sous vide if necessary
- Cover cooler
- Cook 20-24 hours
- 1 Hour prior to serving – Heat oven to 450
- Remove turkey from sous vide bath (IMPORTANT: Be very careful and lift turkey gently onto a tray. The 24 hours will weaken the seals and the bag can burst open at this time if stressed by picking the bag up and the turkey weight against the seals)
- Drain liquid through fine-mesh strainer and reserve. This broth will make the most delicious gravy and stuffing!
- Pat turkey dry
- Place turkey in roasting pan on roasting rack
- Massage with a light coating of mayonnaise
- Roast until golden brown approximately 20 minutes
- Remove and let set for 15-30 minutes
- Carve and serve
