Because white and dark meat should be cooked to different temperatures, sous vide a whole turkey is not advised. If you do try it, though, make sure to fully break down the turkey to remove the center air pocket to prevent the growth of harmful bacteria. The temperature of 145°F (62. 7°C) is probably a good starting point.
As previously stated, due to the temperature variation and size of the bird, I generally do not advise sous videing a whole turkey; instead, I prefer individual cooking (even Serious Eats concurs). One of the simplest ways to enjoy a flavorful, perfectly cooked turkey without having to worry about different cook times is to use this method.
Thanksgiving is a time for family, friends, and, of course, delicious food. And what better way to impress your guests than with a perfectly cooked, juicy, and flavorful sous vide spatchcock turkey?
This guide combines the best of two worlds: the Foolproof Sous Vide Thanksgiving Turkey from Sous Vide Ways and the Simple Sous Vide Whole Turkey Recipe and How To Guide from Amazing Food Made Easy. We’ll address the pros and cons of each method, provide detailed instructions, and answer all your burning questions.
Why Spatchcock?
Spatchcocking involves removing the backbone of the turkey, resulting in a flat bird that cooks evenly and quickly. This method is ideal for sous vide cooking, as it ensures consistent heat distribution and eliminates the need to worry about the air cavity in the center.
Temperature and Timing:
Both sources recommend cooking the turkey at 150°F (65.5°C) for 6 hours. This temperature strikes the perfect balance between juicy, tender meat and a safe internal temperature of 165°F.
Sous Vide Ways:
- Pros:
- Clear and concise instructions.
- Emphasizes the importance of dry brining for extra flavor and moisture.
- Provides a detailed explanation of the spatchcocking process.
- Offers a delicious cranberry sauce recipe to complement the turkey.
- Cons:
- Limited information on troubleshooting and potential issues.
- Doesn’t address the concerns about sous viding a whole turkey.
Amazing Food Made Easy:
- Pros:
- Acknowledges the potential problems with sous viding a whole turkey.
- Suggests alternative methods for cooking dark and white meat separately.
- Provides a comprehensive guide to sous vide times and temperatures for various meats.
- Cons:
- Doesn’t provide specific instructions for spatchcocking.
- Doesn’t offer a recipe for a complete Thanksgiving meal.
Combining the Best:
By combining the strengths of both sources, we can create the ultimate guide to sous vide spatchcock turkey:
Ingredients:
- 10-12 lb spatchcocked turkey
- Kosher salt for dry brine (approx. 1 tablespoon per 4 pounds)
- ¼ cup fresh sage leaves
- Oil or melted butter (enough to cover turkey)
Instructions:
- Dry Brine: 7 hours before cooking, generously salt the turkey under the skin and on the surface. Refrigerate uncovered.
- Sous Vide: Preheat your water bath to 150°F. Place the turkey in a vacuum bag with sage leaves. Seal the bag securely, removing excess air. Submerge the bag in the water bath and cook for 6 hours.
- Finishing: Preheat your oven to 500°F. Remove the turkey from the bag and pat it dry. Brush with oil or melted butter. Place the turkey on a roasting rack and bake for 30 minutes, or until golden brown and crispy.
- Rest: Let the turkey rest for 10 minutes before carving and serving.
Troubleshooting:
- Turkey doesn’t fit in the bag: Use a larger bag or cut the turkey into smaller pieces.
- Turkey doesn’t reach 165°F: Increase the cooking time by 1-2 hours.
- Turkey is dry: Make sure to dry brine the turkey properly. You can also add a splash of broth to the bag before sealing.
Additional Resources:
- Sous Vide Time and Temperatures: https://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/
- Spatchcocking a Turkey: https://www.seriouseats.com/how-to-spatchcock-a-turkey
- Sous Vide Thanksgiving Cranberry Sauce: https://www.youtube.com/watch?v=4JlBfl99vGU
With this comprehensive guide, you’re well on your way to creating a Thanksgiving masterpiece that will impress your family and friends. Remember, the key is to spatchcock the turkey, dry brine it for extra flavor, and cook it at the perfect temperature for the right amount of time. With a little effort, you’ll be the hero of the Thanksgiving table!
What Temperature to Sous Vide a Whole Turkey at?
The choice you make really depends on the part of the meat that you do not want to be cooked to perfection because white and dark meat require different temperatures.
I’ll cook the entire bird at a lower temperature of 140°F (60°C) if I want the white meat to be perfectly cooked, but the dark meat will be slightly underdone.
Or I can do 148°F (64. 4°C) so the turkey legs and dark meat is my ideal temperature. Then the turkey breast is going to be dryer. But keep in mind that even though it will be drier than I like at that internal temperature, it will still be superior to a turkey that has been roasted traditionally.
Or you can choose somewhere in between if you want them both slightly off. But, thats the temperature impacted trade-offs for sous viding a turkey whole.
Mold the Bag to the Whole Turkey Cavity
Another possibility was posted by Rick Christopherson.
Rick puts the turkey, cavity first, into a large bag. Then, to allow the water in the bath to circulate inside of it, he uses his fist to push the bottom of the bag into the bird’s cavity. Make sure the water completely fills the cavity when you place the turkey in the bath for optimal results.
Those are 2 options you can use when sous viding a whole turkey. Although I’m sure there are more inventive ways to transfer heat internally, you can’t just leave the air there. You need to take action.
Your turkey won’t cook through or fully heat in the sous vide water bath; instead, it will merely float. Although doing that for a turkey dinner seems like a huge hassle, I know some people find the presentation appealing.
Sous Vide Que Whole Spatchcock Turkey Finished on Camp Chef SmokePro
FAQ
How long does it take to sous vide a turkey?
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Sous Vide Turkey Temperatures and Times
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Very pink, soft, extra moist
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132°F (56°C)
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4 hours
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Pale pink, soft, moist
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138°F (59°C)
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3 hours
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White, tender, moist
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145°F (63°C)
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2 1/2 hours
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White; traditional roast texture
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152°F (67°C)
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2 hours
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What is the best temperature to spatchcock a turkey?
What is the target temperature for a Spatchcock turkey?
How much faster does a spatchcocked turkey cook?