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Step 1
Preheat the sous vide machine to 145°F (62.8ºC) for my ideal texture or up to 150°F (65.6°C) for a more well done version.
Step 2
Trim off any fat and spatchcock the whole turkey so it can lay flat. Salt the whole turkey and add any seasoning rub or herbs you prefer.
Step 3
Seal the turkey in a sous vide bag, Ziploc-brand freezer bag, silicon bag, or other food- and heat-safe bag or zip top bag.
Step 4
Place the sous vide bag in the water bath and cook until pasteurized, which is usually 4 to 6 hours depending on the thickness.
Step 5
Once fully cooked, take the sous vide bag out of the water bath and remove the spatchcocked turkey from the bag. Pat it dry with a paper towel or dish cloth.
Step 6
Sear the whole for 1 to 2 minutes per side over high heat. It should just start to brown but the core temperature shouldn't rise. I often use a broiler or grill on high heat to more evenly brown it Remove it from the heat.
Step 7
Place the whole turkey onto a plate with any salads or sides then serve.