A succulent and juicy whole turkey prepared using the sous vide method. Perfect for a flavorful and tender holiday meal.
Preparation time
30min
Cooking time
12h
Ingredients
8 Servings
- 1 tablespoon black pepper
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 4 cloves garlic
- 2 tablespoons kosher salt
- 1 lemon zest
- 120 grams unsalted butter
- 5 kg whole turkey
Directions
Step 1
Preheat your sous vide water bath to 65°C.
Step 2
In a small bowl, mix together the kosher salt, black pepper, minced garlic, fresh thyme, fresh rosemary, and lemon zest.
Step 3
Rub the entire turkey with the softened butter, then season generously with the herb and garlic mixture.
Step 4
Place the turkey in a large vacuum-seal bag and remove as much air as possible using a vacuum sealer.
Step 5
Submerge the vacuum-sealed turkey in the preheated water bath and cook for 12 hours.
Step 6
After cooking, remove the turkey from the bag and pat dry with paper towels.
Step 7
Preheat your oven to 220°C. Place the turkey on a roasting pan and roast for 20-30 minutes, or until the skin is golden and crispy.
Step 8
Allow the turkey to rest for at least 20 minutes before carving and serving.