Set your Anova Sous Vide Precision Cooker to 150ºF / 65.6ºC
Season turkey as desired. Place in large resealable bag (we used two gallon freezer bags). Pour all of the stock until turkey is submerged.
Place in water bath and sous vide for 24 hours.
Carefully remove turkey from bag. Reserve stock if needed (gravy, soup, etc)
Pat turkey dry and let rest on counter for 30 min.
Heat oven to 450°F / 232°C (convection if capable). Place turkey in oven and roast for 30-40 minutes until golden and crispy
Carve, and serve!
Ingredients
Directions
Set your Anova Sous Vide Precision Cooker to 150ºF / 65.6ºC
Season turkey as desired. Place in large resealable bag (we used two gallon freezer bags). Pour all of the stock until turkey is submerged.
Place in water bath and sous vide for 24 hours.
Carefully remove turkey from bag. Reserve stock if needed (gravy, soup, etc)
Pat turkey dry and let rest on counter for 30 min.
Heat oven to 450°F / 232°C (convection if capable). Place turkey in oven and roast for 30-40 minutes until golden and crispy
Carve, and serve!