I personally struggle to cook meat. I just seem to always overcook it. But before we got married, my husband got a joule sous vide and now I can cook meat! It’s never over cooked and it is always perfect. Sous vide is a cooking method where food is contained in a plastic bag and submerged in hot water for an extended period of time to cook it. This method is used by many restaurants to cook perfect food. This sous vide thanksgiving turkey is a great dish to start cooking sous vide.
Related: Thanksgiving Meal Plan For 2
For thanksgiving when we were dating we wanted to have both of our families eat together and prepare the entire meal ourselves. We decided we wanted to sous vide the Turkey but it was impossible to find a recipe to cook the entire thing. So here is how to cook almost all the turkey for an amazing thanksgiving main dish.
If you do not have a device used for sous vide you will need one for this recipe. I have a joule by chef steps which uses an app to set the temperature and time.
Related: Sweet Potato Casserole
It takes quite some time to make as it needs to be brined overnight to make sure that the turkey stays juicy. It then takes about 4 hours in the water followed by being deep fried in oil.
Brine:
- 1 cup salt
- 1 cup sugar
- 16 cups water
Ingredients:
- 1 turkey (separated)
- 10 sprigs of Thyme
- 10 sprigs Sage
- 10 sprigs rosemary
- 2 tbsp Butter/oil (for each bag)
Tools
- Sous Vide immersion cooker
- 6 plastic ziplock bags
Directions
- Separate legs, thighs, and breasts.
- Brine overnight in refrigerator
- Preheat sous vide water to 150
- Put each piece into a bag with seasonings
- Put legs and thighs into preheated water for 2 hours
- 1.5 hours in, let breasts be in room temperature
- 2 hours in add the breasts to the water
- Cook for 2 hours
- Remove from water
- Heat oil to 375
- Fry each piece for about 3 minutes
- Serve immediately
Whole30 Option
Don’t brine overnight
Omit the butter or replace with Olive oil
Don’t deep fry after you sous vide
Related: How To Use Up Leftover Turkey
Let me know in the comments if you love this recipe!
Equipment
- Sous Vide immersion cooker
- 6 Gallon plastic ziplock bags (or sous vide bags)
Ingredients
Brine:
- 1 cup salt
- 1 cup sugar
- 16 cups water
Ingredients:
- 1 turkey separated
- 10 sprigs Thyme
- 10 sprigs sage
- 10 sprigs rosemary
- 2 tbsp butter/oil (for each bag)
Instructions
- Separate legs, thighs, and breasts
- Brine overnight in refrigerator
- Preheat sous vide water to 150
- Put each piece into a bag with seasonings
- Put legs and thighs into preheated water for 2 hours
- 1.5 hours in, let breasts be in room temperature
- 2 hours in add the breasts to the water
- Cook for 2 hours
- Remove from water
- Heat oil to 375
- Fry each piece for about 3 minutes
- Serve immediately
