Prep Time::10 mins
Cook Time:: 18 hrs 30 mins
Additional Time::10 mins
Total Time:: 18 hrs 50 mins
Servings::20
Yield::20 servings
Ingredients
Brine:
3 quarts organic chicken stock
¾ cup kosher salt
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon dried savory
1 tablespoon dried sage
1 (15 pound) turkey, neck and giblets removed
large (25-pound capacity) brining bag
Directions
Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl.
Place turkey in the brining bag and fill with brine, making sure to fill the cavity. Transfer the bag to a 5-gallon pot filled with water. Slowly push the brining bag under the water while you seal it, squeezing air out as you go; remove as much air as possible so bag does not float.
Attach a sous vide cooker to the edge of the pot. Wrap it in a dish towel for insulation. Cover the pot with plastic wrap to reduce evaporation. Set temperature to 150 degrees F (65 degrees C); cook for 18 to 24 hours.
Preheat the oven to 375 degrees F (190 degrees C).
Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.
Bake in the preheated oven until nicely browned, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Cook’s Note
Any brining recipe will do. The amount of brine in this recipe works for a 15- to 20-pound turkey.
Editor's Note:
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount consumed will vary.