Step 1

Use your immersion circulator to preheat a pot of water that is large enough to hold all the turkey bags. Heat it to 152°F (67°C).

Step 2

Break the turkey down into its parts. Remove the skin from the breasts, thighs, and legs.

Step 3

Place one turkey part each in vacuum-seal bags. Season each bag with fresh herbs, lemon zest, salt, pepper, and 1 Tbsp butter.

Step 4

Seal the bags.

Step 5

Probe one of the breasts by using some sous vide tape and a waterproof needle probe.

Step 6

Set the high-temp alarm on your ChefAlarm for 150°F (66°C).

Step 7

Place the bags in the water bath and cook.

Step 8

When the high-temp alarm sounds, set the ChefAlarm’s timer for 5 minutes.

Step 9

When the timer sounds, remove the bags with the breast meat to an empty cooler to keep warm. Increase the temperature of the water bath to 192°F (89°C) and continue to cook the dark meat.

Step 10

Re-set the high-temp alarm for 190°F (88°C) and insert a probe into one of the thighs using sous vide tape.

Step 11

When the high-temp alarm sounds, remove those bags to the cooler.

Step 12

You can drain the turkey/melted butter liquid from the bags and use it to enrich your gravy.

Step 13

Slice and serve the best turkey ever.