Because white and dark meat should be cooked at different temperatures, it’s not a good idea to cook a whole turkey sous vide. You should make sure to break the turkey down enough to get rid of the air pocket in the middle, though, if you do decide to do it. If you don’t, harmful bacteria can grow there. The temperature of 145°F (62. 7°C) is probably a good starting point.
As I already said, I don’t think sous vide is the best way to cook a whole turkey because of the difference in temperature and the size of the bird. Instead, I like to cook each bird separately, and Serious Eats agrees. This is one of the easiest ways to make sure your turkey is cooked to perfection and full of flavor without having to worry about the different cooking times.
Spatchcocking your turkey before cooking it sous vide is a game-changer for getting tender, juicy, and flavorful meat By removing the backbone and flattening the bird, it allows the turkey to cook faster and more evenly when using the precision of sous vide
In this comprehensive guide, you’ll learn everything you need to know about spatchcocking, brining, and cooking the perfect sous vide turkey for your next holiday meal.
What is Spatchcocking?
Spatchcocking is a technique where the backbone is removed from the turkey, allowing it to be flattened out This allows the turkey to cook more evenly since the meat is evenly spaced from the heat source
The steps are simple
- Using kitchen shears, cut out the backbone from the neck to the tail.
- Remove the wishbone for easier carving later.
- Flip the turkey over and press down to flatten it out.
By removing the backbone and flattening the bird, it decreases the overall cooking time since there is less meat that needs to cook through. The thin profile allows the turkey to cook quickly and evenly when sous vide.
Benefits of a Spatchcock Turkey
There are several advantages to spatchcocking your turkey before cooking it sous vide:
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Faster, Even Cooking – With the turkey flattened, it cooks much faster and more evenly compared to cooking a whole turkey.
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Increased Crispiness – The flattened shape means more surface area for getting crispy skin when searing.
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Easier to Sear – Spatchcocking makes it easier to sear the turkey after cooking sous vide since you can lay the entire surface against the hot pan.
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Simpler Carving – With the backbone removed and turkey flattened, it makes carving simpler.
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Flavors Penetrate Better – Brines and rubs penetrate the meat more effectively when spatchcocked.
Dry Brining for Added Flavor
Dry brining is a great way to add flavor and keep the turkey extra juicy. It involves rubbing salt and spices under the skin before letting it rest uncovered in the fridge.
The salt helps draw moisture into the meat, making it very tender and flavorful. Here are some tips for dry brining success:
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Use 1 tbsp salt per 4 lbs turkey. Rub under skin and over meat.
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Let turkey dry brine in the fridge overnight on a wire rack over a baking sheet.
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Herbs and spices like sage, thyme, garlic powder, and pepper are excellent additions.
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Pat turkey dry before cooking to remove excess moisture that draws out during brining.
Sous Vide Cooking Times
Cooking time will vary based on the size of your turkey, but here are general guidelines:
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8-12 lb Turkey – Cook for 6 hours at 150°F.
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12-16 lb Turkey – Cook for 8 hours at 150°F.
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16-20 lb Turkey – Cook for 10 hours at 150°F.
The temperature of 150°F is ideal for getting turkey that is perfectly cooked from edge to edge without drying it out. Cooking for the longer times results in incredibly tender turkey.
Step-By-Step Instructions
Follow these steps for foolproof spatchcock turkey cooked sous vide:
Prep the Turkey
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Spatchcock – Remove backbone with kitchen shears. Remove wishbone. Press to flatten.
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Dry Brine – Loosen skin. Rub 1 tbsp salt per 4 lbs under skin. Fridge overnight.
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Pat Dry – Remove excess moisture before sealing bag.
Cook Sous Vide
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Preheat Water Bath – Set sous vide machine to 150°F.
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Seal in Bags – Use large bags, double seal, and remove air.
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Cook – Immerse bags in water bath for time based on turkey weight.
Finish and Sear
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Chill – Transfer bags to ice bath. Chill for faster cooling.
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Remove from Bag – Dry turkey well and discard juices.
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Sear – Coat with oil or butter. Brown skin in a 500°F oven.
Carve and Serve
Let turkey rest for at least 10 minutes before slicing to allow juices to redistribute. Carve into thick slices and serve!
FAQs
Can I skip spatchcocking?
It’s possible but not recommended. You won’t get the fast, even cooking. Whole turkeys take much longer.
What if my turkey won’t flatten completely?
As long as the backbone is removed, it will still cook more evenly than a whole turkey. Just press it down as much as possible.
Can I cook turkey parts instead?
Yes, you can separate the legs and breast for precision cooking. Cook the white and dark meat at different temperatures based on preference.
Should I baste while cooking?
Basting isn’t needed for sous vide since the turkey cooks in its own juices. Basting can be done while searing to promote browning.
Can I cook the turkey fully sous vide without searing?
It’s possible but searing gives the nice browned, crispy skin that many people expect with holiday turkey.
Get Perfectly Cooked Turkey Every Time
Take your holiday turkey to the next level this year by spatchcocking and cooking it sous vide. With precise temperature control, your turkey will turn out moist and delicious edge-to-edge without fail. Just be sure to allot the extra time needed for the longer cook. Your guests will be amazed and impressed with your sous vide spatchcock turkey skills.
Best Simple Sous Vide Whole Turkey Spatchcocked Master Recipe
I rarely sous vide a whole turkey without spatchcocking it due to the safety concerns. So here is my go-to version if I want to keep the whole bird together. You can use it to make a simple sous vide whole turkey that goes well with all of your favorite Thanksgiving or family sides.
- Published: 2021-10-07
- Prep Time: 33 Minutes
- Cooktime: Pasteurized by Thickness
- Total Time: 4 to 6 Hours
- Serves: 4
- Calories: 371 Calories (356 to 409)
- Tags: turkey whole, turkey sous vide, turkey sous vide, easy, simple
- For the Whole Turkey
- 1 whole turkey
- 1 to 4 tablespoons salt
- 1 to 4 tablespoons spice rub or herbs (optional)
- To Assemble
- Sides (optional)
- Sauces (optional)
- Garnishes (optional)
Preheating: Preheat the sous vide machine to 145°F (62. 8ºC) for my ideal texture or up to 150°F (65. 6°C) for a more well done version.
Spatchcock the Turkey: Trim off any fat and spatchcock the whole turkey so it can lay flat. Salt the whole turkey and add any seasoning rub or herbs you prefer.
Seal in Sous Vide Bag: Put the turkey in a sous vide bag, frozen food bag from Ziploc, a silicon bag, or any other bag that is safe for food and heat.
Put the sous vide bag in the water bath and cook the whole turkey until it is pasteurized. This usually takes 4 to 6 hours, but it depends on how thick the meat is.
Dry the whole turkey: When the turkey is done, take the sous vide bag out of the water bath and take the turkey out of the bag. Pat it dry with a paper towel or dish cloth.
To Sear the Food: Sear the whole for 1 to 2 minutes per side over high heat. It should just start to brown but the core temperature shouldnt rise. I often put it under a broiler or grill on high heat to make the color more even. Take it off the heat.
Time to Plate: Place the whole turkey onto a plate with any salads or sides then serve. Like this? Have questions or comments about it? Let me know in the.
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