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Name: Sous Vide Turkey
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 10
Cuisine: American
Ingredients: 1 10-12 pound Turkey broken down; 2 sticks Butter room temperature; Kosher Salt and ground pepper; 6 whole Shallots peeled, cut in half; 15 fresh Sage leaves; 15 fresh rosemary sprigs; 15 fresh Thyme sprigs

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INGREDIENTS

1 10-12 pound Turkey ; broken down
2 sticks Butter ; room temperature
Kosher Salt and ground pepper
6 whole Shallots ; peeled, cut in half
15 fresh Sage leaves
15 fresh rosemary sprigs
15 fresh Thyme sprigs

Servings

INSTRUCTIONS

Break turkey down: cut off wings, drum sticks and thighs, and spatchcock the bird. Break the drum sticks and thighs apart. Keep the breast whole.

Put each piece of turkey on a cutting board and gently slide your fingers between the skin and flesh to loosen the skin, rub the putter under the skin of the turkey. Season both sides of each piece of turkey generously with salt. Using sous vide bags, put 1 drum stick, 1 thigh and 1 wing into each bag and add 1/3 of the shallots, sage, rosemary and thyme sprigs to the bag. Set aside, do the same with the other drum stick, wing and thigh. The breast should be in its own bag. Add butter to the bags. Seal the bags with the vacuum sealer.

Heat the sous vide water to 150 degrees. When the water is heated cook the breast for 4 hours, the legs and wings 7 hours. After each bag has cooked, submerge them in an ice bath. When chilled, they can be refrigerated for up to 3 days.

When ready to cook, preheat the oven to 450 degrees. Remove the meat from the bags and discard the shallots and herbs, place the breast on one baking pan and the rest on another. Salt and pepper all the turkey pieces. Put in oven the heat until the breast reads 160 degrees and the rest to 175 degrees. Let rest 10 minutes before serving.

NOTES

I did not heat up to the recommended degrees, I cooked them until the skin was brown and crisp.

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Sous Vide Turkey

1 10-12 pound Turkey broken down
2 sticks Butter room temperature
 Kosher Salt and ground pepper
6 whole Shallots peeled, cut in half
15 fresh Sage leaves
15 fresh rosemary sprigs
15 fresh Thyme sprigs

Break turkey down: cut off wings, drum sticks and thighs, and spatchcock the bird.  Break the drum sticks and thighs apart. Keep the breast whole.
Put each piece of turkey on a cutting board and gently slide your fingers between the skin and flesh to loosen the skin, rub the putter under the skin of the turkey.  Season both sides of each piece of turkey generously with salt.  Using sous vide bags, put 1 drum stick, 1 thigh and 1 wing into each bag and add 1/3 of the shallots, sage, rosemary and thyme sprigs to the bag.  Set aside, do the same with the other drum stick, wing and thigh.  The breast should be in its own bag.  Add butter to the bags.  Seal the bags with the vacuum sealer.
Heat the sous vide water to 150 degrees.  When the water is heated cook the breast for 4 hours, the legs and wings 7 hours.  After each bag has cooked, submerge them in an ice bath.  When chilled, they can be refrigerated for up to 3 days.
When ready to cook, preheat the oven to 450 degrees.  Remove the meat from the bags and discard the shallots and herbs, place the breast on one baking pan and the rest on another.  Salt and pepper all the turkey pieces.  Put in oven the heat until the breast reads 160 degrees and the rest to 175 degrees.  Let rest 10 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (120g)
Recipe Makes: 10 Servings

Calories: 367
Calories from Fat: 9 (2%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 4.6mg		0 %
Potassium 195.3mg		5 %
Total Carbohydrate 79.3g		23 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 76.9g
Protein 8.6g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 367

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