Succulent Sous Vide Whole Turkey with Flavorful Marinade
Nutritional value per serving
Calories1500kcal
Carbs10gram
Fat90gram
Protein120gram
Ingredients
- Whole turkey (10-12 pounds) - fresh or fully thawed, look for firm skin and no off smells10-12 pounds
- Olive oil - extra virgin for best flavor1/4 cup
- Garlic cloves - peeled and minced for fresh aroma4 pieces
- Fresh rosemary sprigs3 pieces
- Fresh thyme sprigs3 pieces
- Salt - fine sea salt for even seasoning2 tbsp
- Black pepper - freshly ground for best taste1 tbsp
- Lemon zest - from unwaxed lemons1 tbsp
- Chicken or turkey broth for sous vide bag1 cup
This recipe shows you how to marinate and cook a whole turkey sous vide, ensuring juicy, tender, and flavorful meat every time. Sous vide cooking allows precise temperature control, resulting in perfectly cooked poultry without drying out. Marinating the turkey enhances its flavor and tenderness. The total cost of ingredients is approximately $25 USD / €23 / £20 / ₹1850, with about 1500 kcal per serving depending on proportions. This dish fits well in a moderate-calorie, protein-rich diet. The recipe difficulty is medium, mainly due to preparation steps and sous vide setup, and it requires about 6 hours including marinating and cooking time.
Preparation instructions
Prepare the Marinade and Turkey
1In a bowl, combine olive oil, minced garlic, chopped rosemary and thyme leaves, salt, pepper, and lemon zest to create the marinade. Rub this mixture all over the turkey, inside and out, ensuring even coating. Place the turkey in a large bowl or container, cover, and refrigerate for at least 4 hours or overnight for deeper flavor penetration.
Preheat the Sous Vide Water Bath
2Fill your sous vide container with water and preheat it to 65°C (149°F) for perfectly cooked, moist turkey. This temperature ensures safe cooking and tender meat.
Vacuum Seal the Turkey
3Place the marinated turkey in a large vacuum seal bag or food-safe heavy-duty freezer bag. Add the chicken or turkey broth to keep meat moist during cooking. Carefully vacuum seal the bag without squashing the bird or use the water displacement method if vacuum sealer unavailable.
Cook the Turkey Sous Vide
4Submerge the sealed turkey bag completely in the preheated water bath, ensuring water circulates freely around the bag. Cook for approximately 6 hours for a 10-12 pound bird. The long cooking time breaks down connective tissues and tenderizes the meat. Make sure the bag stays sealed and submerged.
Finish the Turkey with a Crispy Skin
5After sous vide cooking, remove the turkey from the bag and pat the skin dry with paper towels. To get crispy skin, preheat your oven to 220°C (430°F) or preheat a skillet with a little oil. Roast or sear the turkey skin for 15-20 minutes or until golden brown and crispy. This finishing step adds texture and flavor.
Rest and Carve the Turkey
6Let the turkey rest at room temperature for about 10 minutes before carving. This helps juices redistribute, ensuring moist slices. Carve using a sharp knife and serve.
Cooking Tips
1Always keep raw turkey and its juices away from other foods to prevent cross-contamination.
2Use a thermometer to check that the internal temperature of the turkey reaches at least 65°C (149°F) after sous vide cooking for food safety.
3If you don't have a vacuum sealer, use heavy-duty zipper bags and the water displacement method to remove air before sealing.
4Marinate the turkey overnight to deeply infuse flavors and improve tenderness.
5Finish turkeys by roasting in a hot oven or searing in a skillet for a crisp, appetizing skin.
Equipment Needed
- Sous vide immersion circulator
- Large pot or sous vide container
- Vacuum sealer and large bags or heavy-duty freezer bags
- Sharp knife for carving
- Oven or skillet for finishing
- Meat thermometer for checking internal temperature
Shopping List
- [ ] Whole turkey (10-12 pounds) (~$15) - Choose a fresh bird with firm skin and no foul odor.
- [ ] Extra virgin olive oil (1/4 cup) (~$0.50) - Opt for good quality for better flavor.
- [ ] Garlic cloves (4 pieces) (~$0.30) - Fresh, firm bulbs without sprouting.
- [ ] Fresh rosemary and thyme sprigs (3 each) (~$2 total) - Pick aromatic, green herbs.
- [ ] Fine sea salt (2 tbsp) (~$0.10) - Essential for seasoning.
- [ ] Black pepper (1 tbsp) (~$0.20) - Use freshly ground if possible.
- [ ] Lemon (for zest) (~$0.50) - Look for firm, unwaxed lemons.
- [ ] Chicken or turkey broth (1 cup) (~$1) - Use low sodium if possible.
Total Approximate Cost: $20.60
FAQ
Is it safe to cook turkey sous vide at 65°C?
Yes, cooking turkey at 65°C (149°F) for at least 6 hours is safe because the extended cooking time ensures pasteurization and safety by killing harmful bacteria.
Can I use frozen turkey for sous vide?
You can sous vide from frozen, but you need to add extra cooking time (typically 1.5 times the usual). Make sure your equipment can hold temperature accurately for longer.
How do I prevent cross-contamination while handling raw turkey?
Always wash your hands thoroughly after touching raw turkey, clean all surfaces and utensils, and keep raw turkey separate from ready-to-eat foods.
Can I skip the finishing step in the oven or skillet?
You can serve turkey directly after sous vide, but finishing with high heat crisps the skin and adds flavor and texture.