Perfectly tender and juicy Sous Vide Whole Turkey

This Sous Vide Whole Turkey recipe is the secret to achieving a perfectly tender and juicy Thanksgiving centerpiece. By cooking the turkey low and slow in a water bath, you'll lock in all the flavors and ensure that every bite is moist and succulent. With a beautiful golden brown skin and tender meat, this sous vide turkey will impress your guests and become the star of your holiday table. Follow the step-by-step instructions below to create an unforgettable turkey experience.

Ingredients

• 1 whole turkey (10-12 pounds)
• Kosher salt
• Black pepper
• Dried herbs (such as thyme, sage, and rosemary)
• 4 tablespoons unsalted butter, melted
• 4 garlic cloves, minced
• Fresh herbs (such as parsley and thyme), for garnish

Directions

1. Preheat a sous vide water bath to 145°F (63°C).
2. Rinse the turkey and pat it dry with paper towels. Season the cavity generously with salt and pepper.
3. In a small bowl, mix together the melted butter, minced garlic, dried herbs, salt, and pepper.
4. Carefully separate the skin from the breast and leg meat, being careful not to tear the skin.
5. Rub half of the butter mixture under the skin, making sure to evenly distribute it over the meat.
6. Truss the turkey with butcher's twine to keep its shape during cooking.
7. Place the seasoned turkey in a large sous vide bag, ensuring it lies flat. Add the remaining butter mixture over the turkey.
8. Seal the bag using a vacuum sealer or the water displacement method.
9. Submerge the bagged turkey in the preheated water bath and cook for 8 hours.
10. After 8 hours, carefully remove the turkey from the water bath and bag. Pat it dry with paper towels.
11. Preheat the broiler to high.
12. Transfer the turkey to a baking sheet lined with foil.
13. Broil the turkey for 5-7 minutes, or until the skin is golden brown and crispy.
14. Remove the turkey from the broiler and let it rest for 15 minutes before carving.
15. Garnish with fresh herbs and serve hot.

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