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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