Description
Sous vide turkey for Thanksgiving or any other celebration.
Ingredients
Scale
- 1 turkey, well thawed
- Fresh herbs—for instance, parsley, sage, thyme, rosemary
- Kosher salt and fresh-ground black pepper
- Zest of 1 lemon
- 8 Tbsp unsalted butter, divided
Special equipment: sous vide circulator
Instructions
- Use your immersion circulator to preheat a pot of water that is large enough to hold all the turkey bags. Heat it to 152°F (67°C).
- Break the turkey down into its parts. Remove the skin from the breasts, thighs, and legs.
- Place one turkey part each in vacuum-seal bags. Season each bag with fresh herbs, lemon zest, salt, pepper, and 1 Tbsp butter.
- Seal the bags.
- Probe one of the breasts by using some sous vide tape and a waterproof needle probe.
- Set the high-temp alarm on your ChefAlarm for 150°F (66°C).
- Place the bags in the water bath and cook.
- When the high-temp alarm sounds, set the ChefAlarm’s timer for 5 minutes.
- When the timer sounds, remove the bags with the breast meat to an empty cooler to keep warm. Increase the temperature of the water bath to 192°F (89°C) and continue to cook the dark meat.
- Re-set the high-temp alarm for 190°F (88°C) and insert a probe into one of the thighs using sous vide tape.
- When the high-temp alarm sounds, remove those bags to the cooler.
- You can drain the turkey/melted butter liquid from the bags and use it to enrich your gravy.
- Slice and serve the best turkey ever.
