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Sous vide turkey

Sous Vide Turkey Recipe


Sous vide turkey for Thanksgiving or any other celebration. 


  • 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


  • 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. 

Sous vide turkey dinner