Create a new tradition: Meet the juiciest Thanksgiving Turkey

Nomiku Sous Vide Turkey

One of the most dreaded parts of Thanksgiving is being the one that is tasked with making the turkey. It usually means hours of advanced planning, early morning prep work, watching and worrying that someone will think it is too dry.

If you are ready to say goodbye to most of those worries, you are ready to try our Sous Vide Thanksgiving Turkey recipe.

Some families will stick with Norman Rockwell image of carving a brown turkey at the table (dare we say, with an electric knife). Those families are willing to take tradition over flavor. If you are ready to choose flavor and texture, we are here to show you a new tradition you can hand down for generations to come.

Sous Vide Thanksgiving Turkey (the juiciest you’ve ever had!)


  • 1 14lb turkey
  • Salt (we used Omnivore Salt)
  • 1 Stick of Unsalted Butter
  • 8 Cloves Garlic – smashed
  • 4 Sprigs Sage
  • 5 Sprigs Thyme
  • 4 Sprigs Rosemary


  • Defrost turkey as needed according to the instructions on the packaging.
  • Set Nomiku water bath and turn temperature to 65°C (149°F).

Nomiku sous vide turkey raw

  • On a clean cutting surface, using a chef’s knife or boning knife, remove the thighs and drumsticks. Next, remove the wings of the turkey. Remove the packaged gizzards inside the body cavity (if applicable) and set aside for other use such as gravy.
  • Using your kitchen shears, cut out the rib cage and save for stock or gravy. Using a butcher’s knife, cut the breast in half down the middle – keep the bone in for extra juiciness when you sous vide.
  • Season the turkey pieces moderately with salt.

sous vide turkey nomiku

  • Prepare 4 gallon-sized vacuum-seal bags or 4 zip bags. Place the thighs and wings in one – making sure they do not overlap, add in 2 smashed cloves garlic, 1 sprig of each herb, and two tablespoons of butter.
  • Put drumsticks in another bag with 2 smashed cloves garlic, 1 sprig of each herb, and two tablespoons of butter. You may need two bags depending on the size of the drumsticks.
  • In the final two bags, place one turkey breast in each, with add in 2 smashed cloves garlic, 1 sprig of each herb, and two tablespoons of butter.

sous vide turkey nomiku

  • Seal with a vacuum sealer or use the water displacement method. Take care that turkey inside bags are completely submerged during sous vide.
  • Sous vide the breast and thigh meat for 2.5 hours. The legs should stay in the water bath for a minimum of 2.5 hours and becomes most tender at 4-6 hours (recommended time).
  • Larger legs that are 2lbs+ will need the extra time to reach proper internal temperature.

sous vide turkey nomiku

Finishing your bird

  • To serve immediately, remove meat from bags, pat skin dry with a paper towel, and crisp up in a heavy pan with grapeseed oil on high heat until brown and crispy, around 3 minutes each side.
  • If reheating from the fridge, put entire bags back in water bath at 55°C (131°F) for 1 hour to retherm, then crisp up skin according to directions above.
  • To store, remove bags from water bath and into a large bowl of ice water, chill for 30 minutes and then transfer to refrigerator.
  • You can watch a video of the recipe here:

Looking for the perfect gift for yourself or a loved one? Extended by popular demand, get a FREE copy of Lisa’s national best selling ‘Sous Vide at Home’ cookbook with your WiFi Nomiku purchase before Saturday November 18th at 11:59pm Pacific.

Tags: food holiday, holiday, nomiku sous vide, sous vide, thanksgiving, turkey.