Sous vide is, if you think about it, a perfect way to cook a turkey. Since we’re dealing with a bird that is very prone to drying out, sealing it up in an airtight bag with its own juices just makes sense. Also, since we know the exact temperatures we want to cook the various parts of a turkey, having precise temperature control is extremely helpful.
This soothing, ASMR-like video from ChefSteps can show you how to break the bird down, or you can just have your friendly neighborhood butcher do it for you. Once you have your bird broken into pieces, divide the light meat and dark meat up, and season them with whatever rub you favor. I like to rub my meat with 1 cup sugar, 1 cup salt, 1 teaspoon of garlic powder, and one teaspoon of paprika. Put the breasts in one bag and the legs and thighs in another, and add four sage leaves, a sprig of rosemary, a sprig or marjoram, a sprig of thyme, and a couple tablespoons of duck fat to each.
Seal them and place the white meat in a 167-degree bath for five hours and the breasts in a 150-degree bath for three. (To the legs first if you only have one circulator.) Once you’re ready to serve, pat the turkey parts down and crisp the skin up under the broiler, or sear them off in a pan. If you’ve pre-cooked your turkey and have been storing it in the fridge, reheat it in a 350-degree oven until warmed through.
Oh, and if you’re wondering about how to sous vide the wings, the correct answer is “don’t.” Unless you have a friend or family member who delights in gnawing on turkey wings, set those aside for stock. Wings make the best stock.