Ingredients

• 3 quartss organic chicken stock
• 0.75 cups kosher salt
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 tablespoon dried savory
• 1 tablespoon dried sage
• 1 , 15 pound
• large , 25-pound capacity

Instructions

1. 1 Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl.
2. 2 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 you seal it, squeezing air out as you go; remove as much air as possible so bag does not float.
3. 3 Attach a 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 (65 degrees C); cook for 18 to 24 hours.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.
6. 6 Bake in the preheated oven until nicely browned, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). 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.

Nutrition per serving