Sous-Vide Smoked Turkey: The Juiciest Thanksgiving Bird

Achieve the perfect balance of tenderness and smoky flavor with this sous-vide smoked turkey recipe—guaranteed to impress at your Thanksgiving table.

The Ultimate Thanksgiving Turkey

A perfectly cooked turkey is the centerpiece of any Thanksgiving feast, and this sous-vide smoked turkey combines the best of both worlds: unmatched juiciness and deep smoky flavor. While traditional methods often lead to dry breast meat and undercooked thighs, this technique solves those challenges by slow-cooking the entire bird to an optimal temperature before finishing it in a smoker for that classic roasted look and taste. Follow along for a foolproof way to elevate your holiday meal.

Step 1: Prepping the Turkey

Start by patting the turkey dry with paper towels. To help the seasoning stick, rub a thin layer of oil all over the bird. Generously season with kosher salt and a flavorful rub such as Sure Shot SIDS Gunpowder seasoning. Ensure even coverage for balanced taste.

Step 2: Bagging and Preparing for Sous-Vide

Place the seasoned turkey into an 11-inch pleated vacuum-seal bag. Since whole turkeys have an internal cavity, fill it with a Ziploc bag of hot water to promote even heat distribution. This step prevents temperature inconsistencies that could lead to food safety issues.

Step 3: Sous-Vide Cooking

Preheat a sous-vide water bath to 138°F (59°C). Fully submerge the turkey in the bath and cook for 12 hours. This slow and steady approach allows both the white and dark meat to reach optimal texture without drying out.

Step 4: Smoking for Flavor

After sous-viding, carefully remove the turkey from the bag and check its internal temperature—it should be 138°F throughout. Transfer the bird to a 300°F (149°C) smoker, ensuring not to exceed 145°F internal temp. This step adds a golden-brown color, smoky flavor, and crispy skin while keeping the meat ultra-juicy.

Step 5: Slicing and Serving

Once the turkey has absorbed enough smoke and developed a rich, golden hue, remove it from the smoker. Let it rest briefly before carving. The breast meat will be exceptionally tender and juicy, while the dark meat will retain its rich, flavorful bite—creating a showstopping Thanksgiving centerpiece.