# Whole Turkey using Anova

**URL:** <https://community.anovaculinary.com/t/whole-turkey-using-anova/5539>\
**Category:** Anova Precision® Cooker\
**Created:** [March 22, 2017, 2:35am UTC](https://community.anovaculinary.com/t/whole-turkey-using-anova/5539 "2017-03-22T02:35:58Z")\
**Posts on this page:** 1\
**Showing post:** 2

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**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\
**Post date:** [March 22, 2017, 3:41am UTC](https://community.anovaculinary.com/t/whole-turkey-using-anova/5539/2 "2017-03-22T03:41:26Z")

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Thames did a few of them last year. Read the whole thread, he has some additional comments on cooking further down.

> [@What is everyone cooking for the upcoming holidays?](https://community.anovaculinary.com/t/what-is-everyone-cooking-for-the-upcoming-holidays/3195/4):
>
> I am doing a turkey; brined in heavy salt/herb bath for 24 hours, then 135F for 24hrs. This will be my second bird since an overwhelmingly received dish at Thanksgiving. I deep fried that bird for 2 minutes to crisp the skin; everyone loved it. For the second bird (for my wife and I only) I did not bother with the deep-fry, but did boil the skin and bones and jus from the bag…strained, then made turkey gumbo. Now, jonesing for more gumbo, I am doing another turkey for Christmas.

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