Ingredients and Weight:
- Whole turkey (12-14 lbs)
- Kosher salt and black pepper
- 1 tbsp dried thyme
- 1 tbsp dried sage
- 1 tsp cayenne pepper
- 3 tbsp butter, softened
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
Preparation Time:
Cooking Time:
- 8-10 hours (Sous Vide)
- 30 minutes (Roasting)
Difficulty Level:
Preparation Method Steps:
- Preheat your oven to 400°F (200°C).
- Remove the turkey from the refrigerator and let it come to room temperature for 30 minutes.
- Season the turkey generously with salt, pepper, thyme, sage, and cayenne pepper.
- In a bowl, combine the butter, onion, and garlic. Stuff the cavity of the turkey with this mixture.
- Place the turkey in a large sous vide bag. Add the chicken broth to the bag and seal it.
- Cook the turkey sous vide for 8-10 hours at 165°F (74°C).
- Remove the turkey from the bag and discard the broth.
- Transfer the turkey to a roasting pan. Roast for 30 minutes, or until the skin is golden brown and crispy.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Protein: 40 grams
- Carbs: 10 grams
Dish Characteristics:
- Tender and juicy turkey with a crispy skin
- Herbs and spices add flavor and aroma
- Perfect for special occasions or family gatherings
User Comments:
- "The turkey was absolutely delicious! It was so moist and flavorful."
- "This was the best turkey I've ever had! The sous vide method really makes a difference."
- "The roasted skin was crispy and perfect. I would definitely make this again."
Special Precautions and Tips:
- Make sure the sous vide bag is completely sealed before cooking. Any leaks will allow water to enter the bag, which can contaminate the turkey.
- Do not over-roast the turkey after sous vide cooking. The meat is already tender, so you only need to brown the skin.
- If you don't have a sous vide machine, you can roast the turkey in the oven at 325°F (163°C) for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
