Sous Vide Thanksgiving Turkey

Serves up to 12

Prep Time: 60 Minutes

Marinade Time: 8 to 24 Hours – Sous Vide

Grill time: 60 Minutes

This turkey recipe requires a little forethought and some extra equipment, but this Sous Vide Thanksgiving Turkey Finished with Green Tea and Apple Smoke has to be the best turkey I have made on the grill, ever. I followed the recipe as laid out in the Joule app, cooking the butchered turkey in a water bath for just over 12 hours in total. Then I finished the turkey on the grill by smoking it with Apple Wood Chips and Cranberry Green Tea from Steeped Tea then searing the skin on the Infrared SIZZLE ZONE™. Leaving me with the most succulent turkey I have had the pleasure of tasting. EVER.


  • 1 Joule: Sous Vide
  • Large, heavy duty zip-lock bags
  • 1 turkey, big enough to feed your guests
  • salt and pepper to taste
  • butter (depends on how big the turkey is)
  • oil (depends on how big the turkey is)
  • 2 tsp. sugar
  • 1 bunch of fresh thyme
  • 1 bunch of fresh sage
  • 1 package of cranberry green tea – I recommend Steeped Tea’s Very Cranberry Green Tea
  • 1 cup Apple Wood Chips

Turkey Stock – Added Bonus

  • Turkey carcass
  • Turkey neck
  • 2 small onions
  • 2 medium carrots, scrubbed and broken
  • 1 to 2 tsp. black peppercorns
  • fresh sage and thyme
  • water 


Step 1

At least 48 hours in advance of your cook date, pull the turkey out to thaw, if you purchased a frozen one.

Step 2

Butcher the turkey. Separate the leg and thigh sections from the back of the turkey, then remove the breast sections. Grant from ChefSteps has a great tutorial on breaking down a whole turkey.

Step 3

For the turkey stock: Place the carcass, neck, wing tips, carrots, onions, peppercorns, and fresh herbs into an oven safe pot, like a dutch oven. Turn the oven on to 250°F, place the covered pot into the oven and let it cook overnight. After 8 hours, strain the liquid through a mesh sieve and use the stock to make incredible gravy, add it to soups for amazing flavor, use it in delicious stuffing too. The possibilities are endless.

Step 4

Preheat your grill, or a frying pan. Season all of the turkey bits with salt and pepper. Sear the turkey, skin side down, until golden and crispy.

Step 5

Place each turkey part into a bag, breasts are pretty big, they will need their own, but the legs should fit into a single bag together. Season the turkey again with a little salt, some sugar, and thyme leaves. Place a few fresh sage leaves on the flesh side (not the skin side) of the turkey parts.

Step 6

Set up Joule as per the instructions in the app. You can start cooking the turkey legs up to 24 hours in advance (minimum cooking time is 7 hours). Breasts take 18 to 24 hours at a lower temperature with a minimum cooking time of 8 hours.

Step 7

An hour before serving, remove the grids on one side of the grill. Fill a PRO Stainless Steel Smoker Tube with a mixture of Very Cranberry Green Tea and apple wood chips. Replace the grids. Turn on two burners and preheat the grill to 300 to 350°F and allow the Smoker Tube to begin smoking. Remove the sage from the sous vide turkey and then warm it through using indirect heat for up to 60 minutes.

Step 8

Preheat your side burner, or crank the burners that don’t have the Smoker Tube to high, about 500°F. Sear the turkey skin until it has crisped up.

Step 9

Slice the turkey as you like, and serve to the delight of your family and friends. You’re a Thanksgiving hero!

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