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1
Set the circulator at 85 C / 185F.
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2
Begin with a fresh or completely thawed turkey.
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3
Rinse the turkey, drain all the juices, remove all insides, and set aside the neck piece.
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4
Also be sure to remove any thermometers that might have come with your turkey; it could puncture the pouch during cooking.
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5
Cover the turkey with plastic wrap and place in the fridge while you make the jus.
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6
Slice the chicken breasts and turkey neck into smaller pieces.
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7
Saute the chicken and turkey neck in a stock pot with a little bit of oil over medium heat.
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8
Once browned, add the 2 boxes of chicken stock and two whole sprigs of rosemary.
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9
Bring to a boil, and reduce heat to low.
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10
Skim the foam from the surface of the liquid and let simmer for 1 hour to reduce and thicken the broth.
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11
After an hour has passed, strain the liquid and chill in the fridge.
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12
The chicken and turkey pieces can be thrown away now unless you want to use them for another dish.
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13
Season the turkey with salt and pepper.
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14
Cover both the leg and neck bones with foil so they dont puncture the pouch.
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15
Place the turkey within the sous vide pouch, neck side down.
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16
Pour the chilled jus into the empty cavity.
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17
Insert two sprigs of thyme into the cavity with the jus and the other two sprigs of rosemary on the top side of the turkey in the pouch.
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18
Vacuum seal on high and be sure to check for leakage.
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19
Repeat vacuum seal process with a fresh pouch if necessary.
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20
Place the turkey in the water bath for 1 hour at 85 C / 185F.
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21
After one hour, lower the water bath temperature to 76 C / 168F and cook the turkey for another 5 hours.
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22
Once the 5 hours is complete, remove the pouch from the water bath and let rest at room temperature for 20 minutes.
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23
Next, submerge the pouch in cold water for another 30 minutes.
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24
The kitchen sink will work fine.
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25
Lastly, place the pouch in the fridge to chill overnight.
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26
The next morning or afternoon, preheat your conventional oven to bake at 176 C / 350F.
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27
Remove the turkey from the pouch and move to a roasting pan with a raised grill.
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28
Set all liquid aside.
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29
Roast the turkey within the oven for 1 hour 30 minutes until the skin is golden.
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30
Use the set aside liquid from the pouch to make a savory gravy.
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31
Reheat in a sauce pan over medium heat, and simmer until desired thickness.
