Thanksgiving Turkey
Emily Farris
November 1, 2021
With the Anova Precision Oven, cooking a Thanksgiving turkey is easier — and quicker — than ever. Using a combination of convection heat and steam, plus high heat for crisping at the end, a perfect turkey is possible in less than two hours. It’s also completely foolproof, thanks to the included food probe.
Notes: The only trick to this recipe is finding a small bird; 10 pounds is the sweet spot, but anything from about 8 to 11 pounds should fit nicely in the oven.
For the most flavor-packed turkey, dry brine it for 1 to 3 days ahead of time. If you dry brine, omit the salt from the injection liquid in step 2 and the salt on the skin in step 4.
For planning purposes, be sure to figure in an additional 30 minutes to let the turkey rest at the end. I know it’s tempting to cut into it right away, but if you do you’ll lose all those delicious juices this method helps retain.
Serves
8
Prep Time
00:25
Cook Time
01:30
4.94 (16)
8505
Ingredients
1 (10-pound)
turkey, thawed with giblets removed (see note)
Diamond Crystal kosher salt
8 Tbsp
unsalted butter, divided
½ cup
chicken stock
1 Tbsp
sherry vinegar
Freshly ground black pepper
Extra-virgin olive oil
1.5 Tbsp
herbes de Provence
Steps
1. Dry Brine (Optional)
If desired, dry brine the turkey before cooking (see note): Rub 3 tablespoons of kosher salt on top of and under the skin of the bird, making sure to rub salt into the meat. Let sit, uncovered, in the refrigerator for at least 24 hours or up to 3 days before cooking.
2. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: 50%
Temp: 310°F
Heat: Rear
3. Prepare Flavor Injection Liquid
Combine 4 tablespoons of the butter with the stock, vinegar, and 3/4 teaspoon salt. If you are not dry brining, add 1 1/2 teaspoons salt (see note). Place over medium-low heat to melt the butter. Once the butter is melted, remove from the heat and whisk well to combine.
4. Inject Turkey
Using a flavor injector, evenly distribute the liquid solution into the meat of the bird, working the needle around when inserted to better disperse the injection. Use about one quarter of the liquid per quarter of the bird with about 16 to 20 total injection points on the turkey.
5. Season Skin
Coat the skin of the turkey evenly with olive oil. Season with about 1 tablespoon pepper. If you’re not dry brining (see note), season with 1 tablespoon salt. Rub all seasonings into the skin.
6. Transfer to Pan
Transfer the turkey to small-ish roasting pan or 9- by 13-inch baking dish fitted with a rack. If you have a bigger bird, you can use a flat rack on top of the sheet pan included with your Anova Precision Oven; just keep an eye on it to make sure the juices don’t overflow the pan. Insert the probe into the thickest part of one of the breasts.
7. Cook
Rack
Transfer to the oven and cook until the probe reaches its target temperature. Depending on the size of your turkey, and how cold it is when it goes in, it could reach this temperature in less than an hour, so keep an eye on it.
Sous Vide Mode: Off
Steam: 50%
Temp: 310°F
Heat: Rear
150°F Probe Target
8. Melt Butter
While the turkey cooks, melt the remaining butter in a saucepan over medium heat.
9. Butter Baste
About 30 minutes into the cook, carefully remove the turkey from the oven (removing it partially is fine). Using a silicone brush, quickly but evenly coat the skin with melted butter, then return the turkey to the oven.
10. Adjust Oven for Crisping
Rack
Once the turkey has reached its target temperature, remove it from the oven. Adjust the heat for crisping.
Sous Vide Mode: Off
Steam: Off
Temp: 449.996°F
Heat: Top
11. Butter Baste Again
While the oven heats, brush the skin with additional butter.
12. Crisp
Rack
Return the turkey to the oven and cook until the skin has crisped, about 5 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 449.996°F
Heat: Top
00:05 Timer
13. Butter Baste and Season
Carefully remove the turkey from the oven. Immediately brush it once more with butter, then evenly sprinkle the herbes de Provence over the turkey. (Adding the herbs at the end ensures they won’t burn, but the heat from the turkey helps release their flavorful oils.)
14. Rest and Serve
Let the turkey rest 30 minutes before carving and serving.
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