Name: Sous Vide Whole Turkey
Prep time: 10 min
Cook time: 10 min
Yield: 20
Ingredients: Organic chicken stock - 3 quarts; Kosher salt - ¾ cup; Dried rosemary - 1 tablespoon; Dried thyme - 1 tablespoon; Dried savory - 1 tablespoon; Dried sage - 1 tablespoon; Turkey, neck and giblets removed - 1 (15 pound); Large (25-pound capacity) brining bag - 1 (15 pound)

Ingredients for - Sous Vide Whole Turkey

1. Organic chicken stock 3 quarts

2. Kosher salt ¾ cup

3. Dried rosemary 1 tablespoon

4. Dried thyme 1 tablespoon

5. Dried savory 1 tablespoon

6. Dried sage 1 tablespoon

7. Turkey, neck and giblets removed 1 (15 pound)

8. Large (25-pound capacity) brining bag 1 (15 pound)

How to cook deliciously - Sous Vide Whole Turkey

1 . Stage

Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl.

2 . Stage

Place turkey in the brining bag and fill with brine, making sure to fill the cavity. Transfer the bag to a 5-gallon pot filled with water. Slowly push the brining bag under the water while you seal it, squeezing air out as you go; remove as much air as possible so bag does not float.

3 . Stage

Attach a sous vide cooker to the edge of the pot. Wrap it in a dish towel for insulation. Cover the pot with plastic wrap to reduce evaporation. Set temperature to 150 degrees F (65 degrees C); cook for 18 to 24 hours.

4 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

5 . Stage

Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.

6 . Stage

Bake in the preheated oven until nicely browned, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.