Recipe of Ultimate Sous Vide Whole Turkey
Sous Vide Whole Turkey Recipe
Hi, I'm Denise. Today, we're going to prepare sous vide whole turkey recipe. Never skip today's recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it's super satisfying.
Sous Vide Whole Turkey Recipe
Sous Vide Whole Turkey is one of the most popular of current trending meals on earth. It's appreciated by millions daily. It's easy, it is fast, it tastes yummy. They're fine and they look fantastic. Sous Vide Whole Turkey is something which I've loved my entire life.
Sous Vide Whole Turkey is one of the most popular of current trending meals on earth. It's easy, it is quick, it tastes delicious. It is appreciated by millions daily. Sous Vide Whole Turkey is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have sous vide whole turkey using 9 ingredients and 20 steps. Here is how you can achieve that.
The ingredients needed to make Sous Vide Whole Turkey:
- Make ready 1 of 8-10 lb turkey.
- Take 64 oz of chicken broth.
- Take 4 of sprigs rosemary.
- Take 2 of sprigs of thyme.
- Get 4 each of chicken breasts, skin off.
- Make ready 1 of extra large sous vide pouch.
- Take 1 of salt.
- Get 1 of pepper.
- Make ready 1 of olive oil.
Steps to make Sous Vide Whole Turkey:
- Set the circulator at 85 C / 185°F..
- Begin with a fresh or completely thawed turkey. Rinse the turkey, drain all the juices, remove all insides, and set aside the neck piece. Also be sure to remove any thermometers that might have come with your turkey; it could puncture the pouch during cooking..
- Cover the turkey with plastic wrap and place in the fridge while you make the jus..
- Slice the chicken breasts and turkey neck into smaller pieces. Sauté the chicken and turkey neck in a stock pot with a little bit of oil over medium heat..
- Once browned, add the 2 boxes of chicken stock and two whole sprigs of rosemary. Bring to a boil, and reduce heat to low..
- Skim the foam from the surface of the liquid and let simmer for 1 hour to reduce and thicken the broth..
- After an hour has passed, strain the liquid and chill in the fridge. The chicken and turkey pieces can be thrown away now unless you want to use them for another dish..
- Season the turkey with salt and pepper. Cover both the leg and neck bones with foil so they don’t puncture the pouch..
- Place the turkey within the sous vide pouch, neck side down..
- Pour the chilled jus into the empty cavity. Insert two sprigs of thyme into the cavity with the jus and the other two sprigs of rosemary on the top side of the turkey in the pouch..
- Vacuum seal on high and be sure to check for leakage. Repeat vacuum seal process with a fresh pouch if necessary..
- Place the turkey in the water bath for 1 hour at 85 C / 185°F..
- After one hour, lower the water bath temperature to 76 C / 168°F and cook the turkey for another 5 hours..
- Once the 5 hours is complete, remove the pouch from the water bath and let rest at room temperature for 20 minutes..
- Next, submerge the pouch in cold water for another 30 minutes. The kitchen sink will work fine. Lastly, place the pouch in the fridge to chill overnight..
- The next morning or afternoon, preheat your conventional oven to bake at 176 C / 350°F..
- Remove the turkey from the pouch and move to a roasting pan with a raised grill. Set all liquid aside..
- Roast the turkey within the oven for 1 hour 30 minutes until the skin is golden..
- Use the set aside liquid from the pouch to make a savory gravy. Reheat in a sauce pan over medium heat, and simmer until desired thickness..
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So that's going to wrap it up for this distinctive dish sous vide whole turkey recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
