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:
Time and Temperature
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.
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 don't 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.
Special Equipment
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.
Foolproof Sous Vide Thanksgiving Turkey
Ingredients
- 8-12 lb turkey, spatchcocked and dry-brined
- Kosher salt for dry brine, approx. 1 tablespoon per 4 pounds
- ¼ cup fresh sage leaves
- oil or melted butter (enough to cover turkey)
Instructions
Preparation
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7 hours prior to your planned meal time, set the water bath to 150F.
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Brush off excess salt from the dry brine, and place the turkey into an expandable vacuum bag. Make sure the skin side is against the smooth side of the bag. Add sage leaves to the bottom side of the turkey, then seal the bag. It’s best to double seal and double bag as there may be sharp bones sticking out.
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Cook in the water bath @150F for 6 hours.
Finishing
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Preheat oven to 500F.
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Remove bag from bath and immediately transfer to an ice water bath to shock chill the turkey.
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Remove the turkey from the bag, saving the juices for gravy or stock. Place on a wire rack, brush with oil or melted butter, then into a preheated 500F oven.
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Cook turkey until golden brown, approximately 30 minutes. Rest for 10 minutes, then slice and serve. Enjoy!
Chris says
Assuming you didn’t go excessive with the salt, could you vacuum seal it right after you apply the dry brine so that you could just wake up Thanksgiving morning and drop the turkey in the sous vide bath and then go back to bed for a few hours?
Jason Veselak says
Hi Chris, as long as you are putting on an amount of salt you feel comfortable eating then this method should work!
Terri says
Hi Jason. Can you give me the time and temps for doing a 20lb Turkey? Also, can I complete the sous vide portion of the recipe the day before serving and complete the roasting portion on Thanksgiving day? If so, at what oven temperature and how long to heat? Thanks for this recipe.
Jason Veselak says
Hi Terri, I would do 150F for 10-12 hours for that sized bird. Also, you can do the sous vide the day before, refrigerate, then roast the next day method, but this could slightly impact the texture and juiciness of the turkey. If possible I'd try to sous vide, ice bath then roast immediately, but if it's not possible the other method still works. I'd still do 500F for 30 minutes to heat the turkey back up and get a nice golden sear, but use a meat thermometer to double check on the internal temp.
Emily says
I’m cooking a 5 lb bird. My instant pot has the Sous vide option. How long shoukd I cook it?
Jason Veselak says
Hi Emily, I'd still do 6 hours for a 5 lb bird!
Kimi Q says
Hi Jason - thanks for the great instruction; I looooove to use my immersion circulator for so many things. I deboned a 23# turkey two years ago (terrfying - never again) and cooked roulades, dark and white, separately. Came out great but never again. Anyway, you have inspired me to spatchcock this year. I have a 15# bird and was thinking eight hours at 150F. Tnoughts? Cheers,
Kimi
Jason Veselak says
Hi Kimi, wow you are braver than I deboning an entire turkey for a roulade! I think 8 hours at 150F will be perfect. Have a fantastic Thanksgiving and enjoy!
Chon Wang says
Hi guys! Loving the idea to spatchcock the turkey and sous vide. Instead of a dry brine, do you think i could do a traditional brine and let it air dry before putting it in the bag to sous vide?
CW says
And how long would you suggest deep frying if doing that instead of roasting?
Jason Veselak says
The short answer is the least amount of time in the deep fryer the better. So as soon as the skin is at your desired level of crispy, take it out.
Jason Veselak says
Hi Chon, Yes a traditional brine would work as well! Rather than air dry i'd pat it dry with paper towels to speed up the process.
Alyssa says
Can you explain why it is you must spatchcock to avoid filling the cavity/bag the turkey is in with liquid? Is it because of concerns with the turkey floating in the water? And if so- would a vacuum sealer avoid those concerns?
Thank you so much!
Jason Veselak says
Hi Alyssa, you want to spatchcock the turkey so the meat cooks evenly and faster in the sous vide. I would recommend vacuum sealing the turkey whether you spatchcock or not.
Michael says
If the turkey needs to reach 165F inorder to kill salmonella and other food born pathogens, how does cooking it in 150F water make the turkey safe to eat?
Jason Veselak says
Hi Michael, the constant temperature over the long period of time that is common in SV actually kills food borne bacteria, so the same danger zone rules don’t apply.
Sharon L says
Fantastic recipe! Was super juicy and tender, the family loved it. Thank you so much.
Thom Carter says
Will 2-gallon zip lock bags be large enough for a 12 lb Turkey? What if I don’t have a vacuum sealer?
Thanks!
Jason Veselak says
Hi Thom, it should be large enough but it is hard to say for sure without seeing the turkey. Not having a vacuum sealer should be fine as long as the turkey fits in a 2-gallon ziplock, you would just use the displacement method to remove the air.
Brent Chapman says
Could you possibly reply with the recipe for the cranberry dish you made? I’m going to sous vide my turkey but break down into white meat and dark meat portions.
Jason Veselak says
Here you go! https://www.youtube.com/watch?v=4JlBfl99vGU
Melinda says
Hi there, thank you so much for this! If I sous vide a 22lb turkey in pieces (in separate bags) do you think I'd still need a 10-12 timeframe? Last year we used your recipe and had to start our turkey at 10pm the night before (instead of getting up at 2am) but it just did not turn out as well as our test turkey breast, which was done for 6 hours and was just as mouthwateringly delicious as you described yours being.
Jason Veselak says
Hi Melinda, I think you could definitely reduce the cook time if you are planning on cutting the turkey into pieces and cooking them separately. I would recommend a 6 hour cook time in this case. Hope it turns out great!
Julie Staab says
Can I sous vide this a day or two ahead of time? If so, how would I bring it back up to temperature?
Julie Staab says
I also plan to sous vide a prime rib roast. So I'm trying to decide which one is better to do a day or two in advance. What would you do?
Jason Veselak says
Hi Julie, yes you can sous vide a day or two in advance. To bring it back up to temperature you can put it in the oven, which will both heat it back up and brown the skin. I would also recommend cooking the turkey within one day of serving to maintain the quality of the meat. Regarding your last question, I would personally do the turkey one day in advance and prime rib the day of. Hope you enjoy!
Julie Staab says
Thank you so much Jason! Happy Thanksgiving!
AJ says
Hey Jason,
Is there a joule bag on the market big enough for a 10lbs turkey that you know of? I have the Joule Sous Vide.
Thank you for your help!
Jason Veselak says
Hi AJ, not to my knowledge, but you can use whatever bag you want no matter what sous vide device you own. I recommend FoodSaver bags as they are specifically designed for sous vide purposes.
Mark says
How much Sous vide time for 15-16lb turkey?
Aaron C says
Just finished eating - delicious! Probably the best Thanksgiving turkey I've ever had! Next time, I'll probably go a little heavier on the herbs, since I have a tendency to under-season my sous-vide meals.
vippervip says
I tried this method today, using a 5 dollar post-Thanksgiving deal turkey. I didn’t bother to dry brine it (just seasoned heavily, reasoning that it will basically brine itself as it cooks). I did spatchcock, and I used an extra large ziploc storage bag. Their company uses the same materials for all of their bags, so they are all sous vide safe. It cooked for a full 24 hours at 150F. I only rested the turkey at room temperature a few minutes until the oven was heated, then convection roasted ten minutes until deep golden brown.
It is absolutely spectacular. Crisp skin, tender meat throughout. I know a took a lot of shortcuts, but I figured I’d report back that this recipe handled these hacks perfectly!
Jason Veselak says
Amazing! Thank you for sharing your hacks and success!