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Thanksgiving Turkey

Name: Thanksgiving Turkey
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Ingredients: 1 (10-pound) of turkey, thawed with giblets removed (see note); 0 of Diamond Crystal kosher salt; 8 Tbsp of unsalted butter, divided; 0.5 cup of chicken stock; 1 Tbsp of sherry vinegar; 0 of Freshly ground black pepper; 0 of Extra-virgin olive oil; 1.5 Tbsp of herbes de Provence

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

Prep Time

00:25

Cook Time

01:30

4.94 (15)

7361

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: 450°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: 450°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.