Thanksgiving Turkey

Emily Farris
Emily Farris
November 17, 2020
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. The only trick 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. With this method, there’s no need to brine the turkey ahead of time, but you will need a flavor injector as well as some sort of brush for basting (silicone is best). 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.
Prep Time
Cook Time
Thanksgiving Turkey
5 (4)
**For the Injection Liquid**
¼ cup
(half stick) butter 
½ cup
Chicken stock
1 Tbsp
Sherry vinegar
½ Tbsp
Kosher salt
¼ Tbsp
Black pepper
**For the Turkey**
10-pound turkey, thawed with giblets removed
Olive oil
Kosher salt
Freshly-ground black pepper
¼ cup
(half stick) butter 
1.5 Tbsp
Herbes de Provence

1. Preheat

Sous Vide Mode: Off
Steam: 50%
Temp: 310°F
Heat: Rear

2. Prepare the injection liquid

Add all injection liquid ingredients to a saucepan over medium-low heat. Whisk together and remove from the heat when the butter is melted and the ingredients are incorporated. 
Prepare the injection liquid

3. Inject the 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. (Think about ¼ of the liquid per quarter of the bird, and about 16 to 20 total injection points on the turkey.)
Inject the turkey

4. Season skin

Using your (gloved!) hands, coat all sides of the turkey with olive oil, then cover with salt and pepper (about a tablespoon each). Rub the salt and pepper in a bit to ensure it’s fairly evenly distributed. 
Season skin

5. Transfer to roasting pan

Transfer the turkey to small-ish roasting pan 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 the thigh. 
Transfer to roasting pan

6. First Cook

Depending on the size of your turkey, and how cold it is when it goes in, it could reach 165ºF in less than an hour so keep an eye on it.
Sous Vide Mode: Off
Steam: 50%
Temp: 310°F
Heat: Rear
165°F Probe Target

7. Melt butter

While the turkey cooks, melt the second half-stick of butter in a saucepan over medium heat. 

8. Brush with butter at 30 minutes

About 30 minutes into the cook, remove the turkey from the oven (removing it partially is fine). Using a silicone brush, quickly but evenly coat the skin in melted butter then return the turkey to the oven. 
Brush with butter at 30 minutes

9. Preheat for crisping

Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top

10. More butter

Brush the skin with butter again. 
More butter

11. Crisp skin

Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top
00:05 Timer

12. Butter 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.)
Butter and season

13. Rest before carving

Let the turkey rest 30 minutes before carving and serving. 
Rest before carving
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