Sous Vide Garlic And Herb Turkey Recipe

The juiciest, most flavorful Garlic and Herb Turkey ever is cooked sous vide! This recipe will quickly become a family favorite thanks to the garlic herb butter.

This remarkably hands-off method consistently produces perfectly cooked turkey – crispy skin and everything – every time.

What Makes This Recipe So Delicious?

• It’s exceptionally juicy and flavorful all the way through! The turkey soaks up as much moisture and flavor as possible by roasting it in a bag full of seasoning and flavorful fluids. The days of choking dry turkey are over since this bird is bursting at the seams with wonderful juices.
• It’s remarkably easy, requiring far less effort than typical turkey-cooking procedures! Hours of hands-on labor are required to make a proper roast turkey. In this recipe, however, the turkey is simply placed in the sous vide for 12 hours. Nothing needs to be touched or messed with!
• It features a delectable garlic herb butter that elevates this whole turkey meal to new heights! The turkey’s skin is massaged with softened butter, minced garlic, and fresh thyme. Even more, the taste is infused as a result of this!

Important Ingredients

Whole Turkey — For this sous vide dish, a turkey weighing between 8 and 12 pounds is perfect. Larger items may be difficult to fit into your sous vide bath.

However, if you can locate a bag and container large enough to accommodate a larger bird, go ahead and use them! I found 12 pounds to be the ideal weight. It was just the right size for me, yet big enough to feed my full family.

Kosher Salt — An entire cup of salt may seem excessive, but we are, after all, preparing a huge chicken. Also, the turkey in this recipe will not absorb the entire cup of salt.

Rather, the salt will aid in brining the meat as it cooks. This causes the muscular fibers to break down, making the turkey more moist and tender.

Avocado Oil or Melted Butter – You can use any sort of melted oil or butter in this final step! Melted butter will improve your bird’s rich and delectable buttery flavor, making it an exceptionally delightful option.

Avocado oil, on the other hand, does a similar function of crisping up the turkey skin without adding or subtracting taste.

Chef’s Advice

• Before putting your turkey in the sous vide bath, I highly recommend double bagging it! Turkeys have sharp spikes that can puncture your bag (I’m looking at you, turkey wings). Place an extra layer of protection around your turkey to avoid jeopardizing the overall sous vide operation.
• Feel free to experiment with the seasoning in whatever way you choose! This sous vide turkey dish might benefit from some fresh rosemary added to the garlic herb butter. You may simply skip the butter and just coat the turkey with your favorite dry rub before putting it in the bag.
• You may save the cooking liquid from the sous vide bag and make gravy with it if you want! Use the remaining liquid in any gravy recipe that calls for “pan drippings,” such as this keto one. Keep in mind that this liquid may be a little saltier than regular pan drippings, so don’t add any extra salt to your gravy!

Garlic and Herb Turkey

The juiciest, most flavorful turkey ever is cooked sous vide! This recipe will quickly become a family favorite thanks to the garlic herb butter.

This remarkably hands-off method consistently produces perfectly cooked turkey – crispy skin and everything – every time.

Ingredients

• 1 8-12 pound whole turkey
• ½ cup butter softened
• 6 garlic cloves minced
• 6 tablespoons fresh thyme
• 2 quarts of chicken or turkey stock
• 3 tablespoons avocado oil or melted butter

Equipment

• 2 gallon-size zip-top freezer bag
• Sous vide immersion circulator

Instructions For Garlic and Herb Turkey

1. Preheat the sous vide to 150 degrees Fahrenheit.
2. In a bowl, combine the melted butter, garlic, and fresh thyme. Carefully peel the skin off the turkey breast and rub the butter mixture under the skin.
3. Combine the turkey, salt, and chicken or turkey stock in a large zip-top freezer bag.
4. Before lowering the bag into the sous vide water bath, seal it and use the displacement method to remove as much air as possible. The cooking time is 12 hours.
5. Remove the turkey from the bag and pat it dry with a paper towel before brushing it with avocado oil or melted butter and leaving it to rest on the counter for 30 minutes.
6. Preheat the oven to 450 degrees Fahrenheit.

Notes

• For my turkey, I used a 2-gallon bag; anything smaller won’t accommodate the entire bird.
• Make it Paleo-friendly: In this recipe, ghee can be used instead of melted butter.
  This recipe serves around 12 people. The number of servings will be determined by the size of your selected portions.

The nutritional values indicated are estimates based on a single serving of a 12-pound turkey rubbed with avocado oil. The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 12. As a result, the weight of

Nutrition Information

Serving: 1serving, Calories: 615kcal, Carbohydrates: 7g, Protein: 74g, Fat: 31g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 257mg, Sodium: 654mg, Potassium: 917mg, Fiber: 1g, Sugar: 3g, Vitamin A: 588IU, Vitamin C: 6mg, Calcium: 59mg, Iron: 4mg, Net Carbs: 6g