Best Simple Sous Vide Whole Turkey Spatchcocked Master Recipe

Step 1

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.

Step 2

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.

Step 3

Seal the turkey in a sous vide bag, Ziploc-brand freezer bag, silicon bag, or other food- and heat-safe bag or zip top bag.

Step 4

Place the sous vide bag in the water bath and cook until pasteurized, which is usually 4 to 6 hours depending on the thickness.

Step 5

Once fully cooked, take the sous vide bag out of the water bath and remove the spatchcocked turkey from the bag. Pat it dry with a paper towel or dish cloth.

Step 6

Sear the whole for 1 to 2 minutes per side over high heat. It should just start to brown but the core temperature shouldn't rise. I often use a broiler or grill on high heat to more evenly brown it Remove it from the heat.

Step 7

Place the whole turkey onto a plate with any salads or sides then serve.