12 cups organic chicken stock
¾ cup kosher salt
1 tbsp dried rosemary
1 tbsp dried thyme
1 tbsp dried savory
1 tbsp dried sage
15 lbs turkey, neck and giblets removed
Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl.
Place turkey in the brining bag and fill with brine, making sure to fill the cavity. Transfer the bag to a 5-gallon pot filled with water. Slowly push the brining bag under the water while sealing it, squeezing the air out; remove as much air as possible so bag does not float.
Attach sous vide cooker to the edge of the pot. Wrap it in a dish towel for insulation. Cover the pot with plastic wrap to reduce evaporation. Set temperature to 150 degrees F; cook for 18 to 24 hours.
Preheat the oven to 375 degrees F.
Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.
Bake in the preheated oven for about 30 minutes until nicely browned. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F.
Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Enjoy!
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