As the holidays roll around, families unite around the table for a big meal. Thanksgiving is all about the turkey (and all the fixings, of course), and you likely have your favorite way to go about cooking it. Were all about keeping up with traditions during the holidays, but sometimes its kind of fun to change things up in the kitchen, especially if it can take your turkey to a whole other level.
Sous vide is a great way to make the most of your Thanksgiving turkey. According to Dallas News, when you sous vide a turkey, youre cooking it in a water bath to help ensure the bird is cooked thoroughly and comes out juicy and tender. Learning how to spatchcock your whole turkey (splitting it in half and removing its backbone so it rests flat on the pan) might also help you with this cooking process. Here is everything you need to know to sous vide your Thanksgiving turkey and impress your guests.
Spatchcock sous vide turkey is revolutionizing the traditional holiday bird. By combining two cooking techniques – spatchcocking and sous vide – you get a turkey that is incredibly moist, packed with flavor, and sure to impress your family.
What is Spatchcocking?
Spatchcocking, also known as butterflying is a technique where the backbone is removed from the turkey and it is flattened out. This allows the turkey to cook faster and more evenly.
To spatchcock a turkey
- Use kitchen shears to cut out the backbone from the neck to the tail.
- Remove any excess fat and ribs around the cavity opening.
- Flip the turkey over and use your hands to press down and flatten the breastbone.
Spatchcocking helps the turkey cook faster because it reduces the thickness. It also exposes more surface area for browning and seasoning penetration.
Why Sous Vide?
Sous vide involves cooking vacuumed sealed food in a precise, temperature controlled water bath. This allows food to cook evenly throughout while retaining moisture and nutrients.
The main benefits of sous vide turkey are:
- Even doneness from edge to edge. No dry breast or undercooked thighs.
- Incredibly moist and tender meat.
- Intense turkey flavor as natural juices are retained.
- Foolproof method that removes guesswork.
Spatchcock Sous Vide Method
To make the ultimate spatchcock sous vide turkey:
Prep the turkey
- Remove backbone and flatten breastbone to spatchcock.
- Pat turkey dry and lightly coat in oil. Generously season all over with salt and pepper.
- Vacuum seal seasoned turkey.
Sous vide
- Set water bath to 145°F. This is the ideal temperature for moist, juicy turkey breast.
- Add sealed turkey bag to water bath. Turkey requires 90 minutes per pound.
- For a 12 lb turkey, cook 12 hours. For larger birds, cook 10-14 hours.
Finish and sear
- Remove turkey from bag and pat dry.
- In a 450°F oven, roast turkey 15-20 minutes until browned and 165°F.
- Let rest 15 minutes before carving.
The spatchcocking allows the turkey to cook evenly through the sous vide, while the high heat roasting gives you that crispy browned skin.
Spatchcock Sous Vide Turkey Tips
-
Brine the turkey before sealing for extra moisture and flavor. A simple saltwater brine works great.
-
For best results, use an accurate immersion circulator like the Anova Precision Cooker.
-
Chill the cooked turkey in an ice bath before searing to prevent overcooking.
-
Try adding herb butter or maple syrup to the bag for added flavor.
-
Cook white and dark meat separately for optimized textures.
-
Save the turkey neck and giblets to make stock for gravy.
-
Let the seared turkey rest at least 15 minutes before slicing for juicy meat.
-
Make turkey broth with the sous vide bag drippings for flavorful gravy.
Spatchcock Sous Vide Turkey Recipe
This recipe yields a 12-14 lb turkey with crispy skin and moist, succulent meat:
Ingredients:
- 12-14 lb whole turkey, spatchcocked
- 2 tbsp salt
- 1 tbsp pepper
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 cloves garlic, crushed
- 2 tbsp olive oil
Instructions:
- Rinse turkey and pat dry. Season all over with salt and pepper.
- Add thyme, rosemary, garlic and olive oil to bag. Seal spatchcocked turkey.
- Set circulator to 145°F. Cook 90 minutes per pound.
- Remove turkey from bag. Pat dry.
- Roast turkey at 450°F for 15-20 minutes until browned and 165°F internal temperature.
- Let rest 15 minutes before slicing.
Get Perfect Results Every Time
Follow these tips for spatchcock sous vide success:
-
Use a good quality, accurate immersion circulator. This ensures even cooking.
-
Generously season under and on top of the skin for flavorful meat.
-
Cook at 145°F for tender, juicy breast meat. Dark meat can go higher.
-
Chill in an ice bath after sous vide before searing to prevent overcooking.
-
Pat turkey dry before searing to help achieve a crispy skin.
-
Finish by roasting at 450°F until deep golden brown and 165°F internal temp.
Why You Should Try Spatchcock Sous Vide
Ditch the boring, dry holiday turkey this year. Spatchcock sous vide turkey offers:
-
Moist, juicy meat throughout
-
Fast and even cooking
-
Crisp, browned skin
-
Foolproof results
-
Natural turkey flavor
-
Impressive presentation
Take your turkey from dry to spectacular this holiday season with the spatchcock sous vide method. Your guests will be gobbling up the juicy, tender meat and crispy skin.
Use a sous vide circulator
Using the sous vide cooking method produces a turkey that is cooked all the way through. With the help of a sous vide immersion circulator, you never have to worry about overcooked food. All you need to do is simply set your target water temperature and let your turkey do its thing. The internal temperature of the turkey will not get higher than what you set the circulator for since the water temperature will stay the same during the process.
According to Sous Vide Ways, when setting your sous vide immersion circulator for any poultry, the sweet spot is anywhere from 140 F to 150 F. The exact temperature depends on the desired texture and which part of the turkey youre cooking. Keep in mind that the meats texture will change the longer its cooked, so decide just how juicy and tender you want your turkey and plan accordingly.
Cook the turkey at the right temperature
Cooking at the right temperature is essential for just about anything we make in the kitchen. No matter the method, you also want to ensure you are cooking food so it reaches a proper internal temperature. This is equally true when youre looking to sous vide your Thanksgiving turkey. According to the USDA, your turkey should be cooked to reach an internal temperature of at least 165 F. That target temperature will not only ensure that your turkey meat is tender and juicy but that it is also safe enough to eat.
Sous vide is stellar because it allows for precision cooking and lets you target the correct temperature on each piece of turkey. But you have to ensure that your sous vide machine is set to the right temperature so the meat cooks all the way through and offers the desired results.
Sous Vide Que Whole Spatchcock Turkey Finished on Camp Chef SmokePro
FAQ
How long should you sous vide a turkey?
|
Sous Vide Turkey Temperatures and Times
|
|
|
|
Very pink, soft, extra moist
|
132°F (56°C)
|
4 hours
|
|
Pale pink, soft, moist
|
138°F (59°C)
|
3 hours
|
|
White, tender, moist
|
145°F (63°C)
|
2 1/2 hours
|
|
White; traditional roast texture
|
152°F (67°C)
|
2 hours
|
What is the best temperature to spatchcock a turkey?
How much faster does a spatchcocked turkey cook?
What is the target temperature for a Spatchcock turkey?