Sous Vide Whole Turkey

• active time: 2 hours
• total time: 25 hours

Ingredients

1 Turkey, whole, fresh or fully thawed (5.4–7.25 kg; 12–16 pounds)

Kosher salt, (1% of breast and leg weight), as needed

Sugar, (0.5% of breast and leg weight), as needed

180 g Neutral oil, divided

6 g Sage, fresh leaves, optional

Directions

THANKSGIVING EVE

Morning:

Heat sous vide bath to 149 °F / 65 °C.

Break down turkey into 4 pieces: 2 airline breasts, 2 leg quarters.

Presear breasts and legs.

Make dry brine, scaled to weight of breasts and legs.

Season and bag legs and breasts separately.

Start cooking legs.

Refrigerate breasts.

Make turkey stock (optional).

Evening (8 to 12 hours later):

Adjust sous vide temperature to 131 °F / 55 °C.

Add breasts to sous vide bath with the legs.

THANKSGIVING DAY

20 minutes before the feast:

Remove turkey from bags and pat dry.

Sear breasts and legs until skin is golden brown and crispy.

Carve and serve.