Sous Vide Roasted Turkey

Season the inside and outside and tend to use more traditional seasoning such as salt, pepper, and fresh herbs like sage and thyme for this whole sous vide turkey.

Place the whole bird into a vacuum bag with a little bit of whole butter and some chicken stock.

The bag is then tightly and cleanly sealed and placed into a preset circulator at 185F.

Start the turkey at this higher temperature (185F) for 1 hour because we are trying to ramp up the initial cook to pasteurize and to get the heat momentum, so the bird starts cooking very quickly.

After an hour at 185F, we turn the temperature down to 150F and hold it there for an additional 5 hours.

Remove it from the water bath and carefully strain off all those juices from inside of the bag that was released during the cooking process (you can use these for your delicious gravy).

We place the turkey on a roasting rack and allow it to rest for about 20 mins.

Place it inside a preheated oven at 425F-450F.

When the crust is golden brown, your turkey is ready to go. The USDA recommends cooking your turkey to an internal temperature of 165F, but the doneness will be up to you if you would like to cook for additional time.