A sous vide cooks the juiciest, most flavorful turkey of all time! With a garlic herb butter, this recipe will quickly become a family favorite. This surprisingly hands-off method yields perfectly cooked turkey every time – crispy skin and all!
What Makes Recipe So Good
- It’s extra moist with a ton of flavor throughout! By cooking the turkey in a bag full of seasoning and savory liquid, the bird soaks up as much moisture and flavor as possible. Over are the days of choking back dry turkey, because this bird is quite literally bursting with delicious juices.
- It’s impressively simple, with less effort than most turkey cooking methods! The traditional roast turkey requires hours of hands-on work. Though for this recipe, you simply place the turkey in the sous vide for 12 hours. No need to touch or mess with anything!
- It includes a delicious garlic herb butter that makes it the best whole turkey recipe ever! Softened butter, minced garlic, and fresh thyme are rubbed underneath the skin of the turkey. This better infuses it with even more flavor!
Whole Turkey – Anywhere between an 8 to 12 pound turkey is ideal for this sous vide recipe. Anything larger can be a challenge to fit into your sous vide bath. However, if you’re able to find both a bag and container large enough to fit a larger bird, then go ahead and use it! I found 12 pounds the perfect size. It was small enough for me to handle, and large enough to feed my entire family.
Kosher Salt – An entire cup of salt may seem like a large amount, but we are after all cooking a very large bird here. Also, the entire cup of salt won’t all be absorbed by the turkey in this recipe. Instead, the salt will help to brine the meat while it cooks. This allows the muscle fibers to break down, resulting in a more juicy and tender turkey.
Avocado Oil or Melted Butter – The type of melted oil or butter you use in this last step is totally up to you! Melted butter will work to enhance that rich and delicious buttery flavor in your bird, making it an extremely tasty option. Though avocado oil does just as good of a job at getting the turkey skin nice and crispy, without adding or taking away any flavor.
- I highly recommend double bagging your turkey before dropping it into the sous vide bath! Turkeys may have some sharp points (I’m looking at you, turkey wings) that can poke a hole in your bag. Therefore, to avoid risking the entire sous vide process – place an extra layer of protection around your turkey.
- Feel free to switch up the seasoning any way you’d like! Some fresh rosemary would make a delicious addition to the garlic herb butter in this sous vide turkey recipe. You can even ditch the butter altogether, and instead rub the turkey in your favorite dry rub before placing it in the bag.
- If you’d like, you can reserve the cooking liquid from the sous vide bag and turn it into gravy! Use this leftover liquid in any gravy recipe, such as this keto one, where it calls for “pan drippings.” Though keep in mind this liquid might be a bit saltier than your typical pan drippings, so simply avoid adding any extra salt to your gravy!
Other Delicious Sous Vide Recipes
- Sous Vide Ribs
- Sous Vide Corned Beef
- Crispy Sous Vide Chicken Thighs
- Sous Vide Ribeye with Garlic-Herb Butter
- Sous Vide Mashed Potatoes
- 1 8-12 pound whole turkey
- ½ cup butter softened
- 6 garlic cloves minced
- 6 tablespoons fresh thyme
- 2 quarts chicken or turkey stock
- 3 tablespoons avocado oil or melted butter
- 2 gallon-size zip-top freezer bag
- Sous vide immersion circulator
- Set sous vide to 150° Fahrenheit.
- Mix the softened butter, garlic, and fresh thyme in a bowl then carefully peel skin away from the turkey breast and rub butter mixture under the skin.
- Place turkey in a large zip-top freezer bag along with the salt and chicken or turkey stock.
- Seal bag and use the displacement method to remove as much air from the bag as possible before dropping into the sous vide water bath. Cook for 12 hours.
- Remove turkey from bag, pat dry with a paper towel then leave to rest on the counter for 30 minutes before brushing with avocado oil or melted butter.
- Preheat oven to 450° Fahrenheit then transfer turkey to the oven to roast for 25-30 minutes or until golden brown and crispy.
- I used a 2 gallon bag for my turkey, anything smaller won’t fit the whole bird.
- Make it Paleo: Use ghee in place of the softened butter in this recipe.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.