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Foolproof Sous Vide Thanksgiving Turkey

Course Main Course
Cuisine American
Keyword feast, holidays, sous vide, thanksgiving, Turkey
Prep Time 30 minutes
Hands-On Cook Time 30 minutes
Sous Vide Time 6 hours
Total Time 7 hours
Author Kind of Cooking


  • 8-12 lb turkey, spatchcocked and dry-brined
  • Kosher salt for dry brine, approx. 1 tbsp per 4 pounds
  • 1/4 cup fresh sage leaves
  • oil or melted butter (enough to cover turkey)



  1. 7 hours prior to your planned meal time, set the water bath to 150F.

  2. 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. 

  3. Cook in the water bath @150F for 6 hours.


  1. Preheat oven to 500F.

  2. Remove bag from bath and immediately transfer to an ice water bath to shock chill the turkey.

  3. 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.

  4. Cook turkey until golden brown, approximately 30 minutes. Rest for 10 minutes, then slice and serve. Enjoy!