sauce for whole sous vide turkey

Whole Sous Vide Turkey with Gravy


Prepare your Thanksgiving turkey using sous vide and you’ll never eat a dry bird again.


8-10 lb turkey
64 oz chicken broth (about 2 boxes)
4 sprigs rosemary
2 sprigs thyme
4 boneless, skinless chicken breasts
Salt and pepper, to taste
Olive oil



Sous vide circulator

Extra-large sous vide pouches

Stock pot

Roasting pan fitted with raised grill


Prepping time: 1 hour, 15 minutes / Cooking time: 1 hour 30 minutes for turkey, plus 1 hour 15 minutes for gravy (excludes sous vide cooking time)


Serves 10-12; gravy yields about 5 cups


**This recipe will take about 16 hours, so begin the instructions the day before you want to serve your finished entrée.**

To Prep the Turkey:

  1. Set the circulator at 185°F/85°C.
  2. Begin with a fresh or completely thawed turkey. Rinse the turkey, drain all the juices, remove all insides, and set aside the neck piece. Be sure to remove any thermometers that might have come with your turkey, as they could puncture the pouch during cooking.
  3. Cover the turkey with plastic wrap and place in the fridge while you make the jus.


For the Gravy:

  1. Slice the chicken breasts and turkey neck into small pieces. Sauté the chicken and turkey neck in a stock pot with a little bit of oil over medium heat.
  2. Once browned, add the 2 boxes of chicken stock and two whole sprigs of rosemary. Bring to a boil, and reduce heat to low.
  3. Skim the foam from the surface of the liquid and let simmer for 1 hour to reduce and thicken the broth.
  4. After an hour has passed, strain the liquid and chill in the refrigerator.
  5. Discard the chicken and turkey pieces, or reserve for another dish.


For the Turkey:

  1. Season the turkey with salt and pepper.
  2. Cover both the leg and neck bones with foil so they don’t puncture the pouch.
  3. Place the turkey within the sous vide pouch, neck side down. Pour the chilled gravy into the empty cavity. Insert two sprigs of thyme into the cavity with the jus and the other two sprigs of rosemary on the top side of the turkey in the pouch.
  4. Vacuum seal on high and be sure to check for leakage.
  5. Repeat vacuum seal process with a fresh pouch if necessary.
  6. Place the turkey in the water bath. After one hour, lower the water bath temperature to 168°F/76°C and cook the turkey for another 5 hours. Remove the pouch from the water bath and let rest at room temperature for 20 minutes.
  7. Submerge the pouch in cold water for another 30 minutes (the kitchen sink will work fine). Place the pouch in the refrigerator to chill overnight. Cooling is important so that when the final roasting step is done, the outside of the turkey heats at the same rate as the inside. This leads to golden brown skin without drying out the meat.


To Finish the Turkey and Gravy:

  1. The next morning or afternoon, preheat your conventional oven to bake at 350F°/176°C.
  2. Remove the sous vide turkey from the pouch, reserving the liquid, and move to a roasting pan fitted with a raised grill.
  3. Roast the sous vide turkey for 1 hour 30 minutes until the skin is golden.
  4. Use the reserved liquid from the pouch to make a savory gravy. Reheat in a sauce pan over medium heat, and simmer until desired thickness.

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