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.
Cooking an entire turkey can be intimidating. It’s a big piece of meat that takes hours to roast. And it’s so easy to end up with an overcooked, dried out bird. That’s why more home cooks are turning to sous vide to cook their Thanksgiving or Christmas turkey.
Sous vide delivers a turkey that is moist tender, and cooked to perfection edge to edge. The results are amazing and the process is surprisingly straightforward.
In this guide, we’ll cover everything you need to know to sous vide a whole turkey from start to finish.
Benefits of Sous Vide Turkey
Cooking a whole turkey with an immersion circulator provides several advantages over roasting
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Juicy, tender meat – The turkey breast comes out unbelievably moist and tender when sous vide No more dried out white meat
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Infuses flavor – Vacuum sealing the seasoned turkey allows flavor to deeply penetrate the meat.
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Cooks evenly – The turkey cooks gently at a precise temperature, so all parts are perfectly cooked.
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Frees up oven space – You don’t need the oven to cook the turkey, leaving it open for sides.
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Foolproof – Take the guesswork out of cooking times. Sous vide ensures the turkey is done when you want it.
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Convenient – Cook the turkey 1-2 days in advance. Just reheat and crisp the skin before serving.
Equipment Needed
You’ll need a couple special tools to sous vide a whole turkey:
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Sous vide immersion circulator – Attaches to a pot or tub to heat and circulate water. Popular brands include Anova, Joule, and Breville.
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Large plastic bags – Look for heavy duty bags that can hold a 15+ lb turkey. Vacuum seal bags work best.
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Meat injector (optional) – Useful for infusing flavor deep into the meat.
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Container – A lidded pot, cooler, or stove-top roasting pan large enough to hold the turkey.
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Meat thermometer – Checks the internal temperature of the turkey.
Brining the Turkey
Before cooking sous vide, we recommend brining the turkey. Brining involves soaking the raw turkey in a saltwater solution.
The brine seasons the turkey and helps it retain moisture during cooking. Make sure to brine chilled turkey in the refrigerator.
A basic brine contains:
- 1 gallon water
- 1⁄2 cup kosher salt
- 1⁄2 cup sugar
- Herbs and spices
Brine 12-24 hours for a 10-15 lb turkey. Rinse turkey, pat dry and rub the skin with oil before sealing.
Seasoning and Sealing
To flavor the sous vide turkey:
- Generously season inside cavity and under skin with salt, pepper, herbs
- Stuff cavity with onion, apple, herbs
- Place turkey in a large vacuum seal bag
- Add herbs, broth, or compound butter
- Seal bag, removing as much air as possible
Sous Vide Time and Temperature
The two key factors are temperature and time.
Temperature: Cook between 140°F and 150°F for tender, juicy meat. Breast meat is safest at 140-145°F. Dark meat can go up to 150°F.
Time: Cook for 1-2 hours per pound, 24-48 hours for a 15-20 lb turkey. This extended time tenderizes the meat.
For example, cook a 15 lb turkey at 145°F for 30-36 hours.
Monitor thickness and increase time for larger birds. Refrigerate after cooking if not serving immediately.
Step-by-Step Instructions
Follow these steps for sous vide whole turkey:
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Thaw turkey completely in refrigerator
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Rinse turkey, remove giblets, trim excess fat
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Make brine and submerge turkey 12-24 hours
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Remove from brine, rinse and pat very dry
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Generously season inside and out with salt, pepper, herbs
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Stuff cavity with aromatics like onion, apple, herbs
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Place turkey in large vacuum seal bag, add broth or compound butter
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Seal bag, removing as much air as possible
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Cook at 140-150°F for 1-2 hours per pound (24-48 hours for 15 lb turkey)
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Chill in ice bath if not serving immediately
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To serve, remove from bag, pat dry. Crisp skin at 400°F for 30-60 minutes.
Finishing the Turkey
To serve the sous vide turkey:
- Remove turkey from bag and pat very dry
- Rub skin with oil or brush with melted butter
- Roast in 400°F oven 30-60 minutes until skin crisps
- Or deep fry, grill, or torch skin to crisp
Let rest 15 minutes before carving. The turkey is cooked through, so this step is just to crisp the skin.
Serving Suggestions
A sous vide whole turkey works great for:
- Traditional Thanksgiving or Christmas dinner
- Turkey sandwiches with leftovers
- Diced or shredded turkey for casseroles, soup, salad
- Turkey pot pie or tetrazzini
- Layer turkey on nachos, tacos, pizza
Get creative with the leftovers! Sous vide turkey stays incredibly moist.
Turkey Sous Vide Tips
- Inject broth into thick parts like breast and thighs for added moisture
- Cook stuffed turkey 1-2 hours longer than unstuffed
- For crispiest skin, air dry uncovered in fridge overnight before finishing
- Add broth, wine, citrus juice, or coconut milk to bag for flavor
- Quick chill in ice bath before refrigerating to prevent overcooking
Take Your Turkey to the Next Level
Cooking a whole turkey with sous vide results in an incredibly tender, juicy bird that’s full of flavor.
The hands-off process means you don’t have to worry about basting, tenting, or checking temps. Just seal, submerge, and cook.
Once you try a sous vide turkey, you may never go back to roasting! It takes the stress out of cooking this holiday centerpiece.
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
How long does it take to sous vide a turkey?
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Sous Vide Turkey Temperatures and Times
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Very pink, soft, extra moist
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132°F (56°C)
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4 hours
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Pale pink, soft, moist
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138°F (59°C)
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3 hours
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White, tender, moist
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145°F (63°C)
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2 1/2 hours
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White; traditional roast texture
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152°F (67°C)
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2 hours
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How do you crisp turkey skin after sous vide?
How many minutes a pound do you cook a whole turkey?
At what temperature is a whole turkey fully cooked?
Can You sous vide a whole turkey?
You can leave your turkey quietly cooking to perfection in a sous vide bath and completely free up your mental space AND oven space for other things . It does take longer when you sous vide a whole turkey compared to making a roasted turkey in the oven. However, there’s no babysitting, no stress involved, and the best outcome is guaranteed.
How long do you cook a Turkey in a sous vide bag?
Seal in Sous Vide Bag: Seal the turkey in a sous vide bag, Ziploc-brand freezer bag, silicon bag, or other food- and heat-safe bag or zip top bag. Cook the whole turkey: Place the sous vide bag in the water bath and cook until pasteurized, which is usually 4 to 6 hours depending on the thickness.
How do you cook a Turkey in a sous vide oven?
Reserve stock if needed (gravy, soup, etc.) For the sous vide turkey temperature, heat oven to 450°F / 232°C (convection if capable). Place turkey in oven and roast for 30-40 minutes until golden and crispy. Carve, and serve! Are you a fan of white meat, or want a smoky finish to your perfectly prepared poultry? This is the recipe for you.
How do you cook a Turkey in a ANOVA sous vide precision ® cooker?
Set the Anova Sous Vide Precision ® Cooker to 145°F (62°C). Season the turkey with garlic salt and pepper. Place in a large zipper lock or vacuum seal bag with the thyme. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 14 hours.