How to Sous Vide a Turkey with Chef Michael Voltaggio Part 2 | Williams-Sonoma
In the second part of the series, Chef Michael Voltaggio shows you the next steps of how to cook a turkey sous vide style. Michael advises that each part of the bird requires a different temperature and time, and hence needs to be bagged separately.
To cook a turkey, first season the thighs with salt and pepper and bag them with the flavors that go best with roasted turkey like sage, garlic, and duck fat. Crush and add two cloves of fresh garlic to the bag. Also add a couple of sprigs of sage and a few sprigs of thyme. Add two spoons of duck fat, and seal the bag to shut off air. Leave the bag in the water bath to cook the turkey sous vide style. Remember, not to touch the area of the bag which needs to be sealed.
Now, place the brined legs in a sealed bag and then in the water bath. Follow the same procedure for the turkey breast and other bagged portions. The chef advises that thighs need two hours, while all the other parts need two and a half hours. Remove the bags. Refrigerate the bags after they cool down. You can keep these turkey parts ready 4-5 days before Thanksgiving to cook a turkey conveniently. That way you get to enjoy the holiday to the fullest!
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