Sous Vide Brined Turkey

Combine chicken stock, salt, rosemary, thyme, savory, and sage in a container to create the brine solution.

Place the turkey inside a bag designed for brining and fill it with the prepared brine, ensuring that the cavity is fully covered. Transfer the bag to a large container holding 5 gallons of water and carefully lower it into the pot, sealing it as you go to remove any air bubbles. Strive for a vacuum seal to prevent the bag from floating on the surface.

Attach a specialized cooking device, known as a sous vide machine, to the edge of the container. Wrap it in a cloth for added insulation and cover the pot with plastic wrap to minimize evaporation. Set the device's temperature control to 150 degrees Fahrenheit (65 degrees Celsius) and initiate a prolonged cooking process lasting between 18 to 24 hours.

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) for roasting.

Carefully remove the turkey from its brining bag and transfer it to a large, deep roasting pan. Discard the used brine solution.

Roast the turkey in the preheated oven until it is nicely browned, approximately 30 minutes. To ensure food safety, insert an instant-read thermometer into the thickest part of the thigh, near the bone, and verify that it reaches a temperature of 165 degrees Fahrenheit (74 degrees Celsius). Once cooked, remove the turkey from the oven and cover it with a sheet of aluminum foil doubled over to retain heat. Allow it to rest in a warm environment for 10 minutes before slicing.