Sous Vide Whole Turkey
Sous Vide Whole Turkey

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, sous vide whole turkey. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Sous Vide Whole Turkey is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Sous Vide Whole Turkey is something which I have loved my entire life. They’re fine and they look fantastic.

Attach a sous vide cooker to the edge of the pot. Wrap it in a dish towel for insulation. Cover the pot with plastic wrap to reduce evaporation. A perfectly cooked, ultra-crisp skinned sous vide whole turkey.

To begin with this recipe, we have to prepare a few ingredients. You can have sous vide whole turkey using 9 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to make Sous Vide Whole Turkey:
  1. Get 1 8-10 lb turkey
  2. Get 64 oz chicken broth
  3. Get 4 sprigs rosemary
  4. Get 2 sprigs of thyme
  5. Make ready 4 each chicken breasts, skin off
  6. Take 1 extra large sous vide pouch
  7. Take 1 salt
  8. Get 1 pepper
  9. Get 1 olive oil

Vacuum seal on high and be sure to check for leakage. One of the easiest ways to prevent this horror is to cook the big-ass bird sous-vide but, thanks to a large hole where its insides used to be, keeping a whole turkey submerged is usually quite the. Place the turkey within the sous vide pouch, neck side down. Pour the chilled gravy into the empty cavity.

Instructions to make Sous Vide Whole Turkey:
  1. Set the circulator at 85 C / 185°F.
  2. Begin with a fresh or completely thawed turkey. Rinse the turkey, drain all the juices, remove all insides, and set aside the neck piece. Also be sure to remove any thermometers that might have come with your turkey; it could puncture the pouch during cooking.
  3. Cover the turkey with plastic wrap and place in the fridge while you make the jus.
  4. Slice the chicken breasts and turkey neck into smaller pieces. Sauté the chicken and turkey neck in a stock pot with a little bit of oil over medium heat.
  5. Once browned, add the 2 boxes of chicken stock and two whole sprigs of rosemary. Bring to a boil, and reduce heat to low.
  6. Skim the foam from the surface of the liquid and let simmer for 1 hour to reduce and thicken the broth.
  7. After an hour has passed, strain the liquid and chill in the fridge. The chicken and turkey pieces can be thrown away now unless you want to use them for another dish.
  8. Season the turkey with salt and pepper. Cover both the leg and neck bones with foil so they don’t puncture the pouch.
  9. Place the turkey within the sous vide pouch, neck side down.
  10. Pour the chilled jus into the empty cavity. Insert two sprigs of thyme into the cavity with the jus and the other two sprigs of rosemary on the top side of the turkey in the pouch.
  11. Vacuum seal on high and be sure to check for leakage. Repeat vacuum seal process with a fresh pouch if necessary.
  12. Place the turkey in the water bath for 1 hour at 85 C / 185°F.
  13. After one hour, lower the water bath temperature to 76 C / 168°F and cook the turkey for another 5 hours.
  14. Once the 5 hours is complete, remove the pouch from the water bath and let rest at room temperature for 20 minutes.
  15. Next, submerge the pouch in cold water for another 30 minutes. The kitchen sink will work fine. Lastly, place the pouch in the fridge to chill overnight.
  16. The next morning or afternoon, preheat your conventional oven to bake at 176 C / 350°F.
  17. Remove the turkey from the pouch and move to a roasting pan with a raised grill. Set all liquid aside.
  18. Roast the turkey within the oven for 1 hour 30 minutes until the skin is golden.
  19. Use the set aside liquid from the pouch to make a savory gravy. Reheat in a sauce pan over medium heat, and simmer until desired thickness.

Place the turkey within the sous vide pouch, neck side down. Pour the chilled gravy into the empty cavity. Insert two sprigs of thyme into the cavity with the jus and the other two sprigs of rosemary on the top side of the turkey in the pouch. Vacuum seal on high and be sure to check for leakage. How Sous Vide Turkey Works The main reason it's challenging to roast a turkey to perfection is that the white meat is thoroughly cooked at a lower temperature than dark meat, which means that by the time the thighs are properly cooked, the breast meat is overdone.

So that’s going to wrap this up for this exceptional food sous vide whole turkey recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!