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!
Course Main Course
Keyword holiday recipe, sous vide turkey recipe, thanksgiving dinner
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.
Recipe yields approximately 12 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving, from a 12 pound turkey brushed with avocado oil. 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 12. Result will be the weight of one serving.