1. To cook your Turducken Sous Vide, you will need a vessel that holds at least 24L of water. This will allow ample space around the bird for water to circulate and cook the bird evenly. Fill that vessel ¾ of the way with water. 
  2. Next, add your immersion circulator. (Skip this step if using a self-contained sous vide system).
  3. Set your circulator to 62°C. Allow the water to come up to that temperature.
  4. Then, add your turducken to the water bath and ensure your water bath is 1-2 inches from the top of the vessel. Place a lid or saran wrap. This will decrease the rate of evaporation so that you will not have to add more water part way through. You will have to wait for the water bath to come back to 62°C.
  5. Once your water bath is at 62°C, start the clock. Your turducken will take 8 hours to completely cook through.
  6. If cooking your turducken overnight, follow the instructions above. In the morning, turn the circulator down to 58°C to keep your bird warm but no longer cooking. When ready, move onto the next step. If you are cooking day the of, skip this step.
  7. Once the 8 hours have passed, take the turducken out of the bath and out of the bag onto a sheet pan/cookie sheet. Pat the bird dry with a tea towel. Season the outside with salt and pepper.
  8. Heat a pan over medium heat on the stove. Add enough oil to coat the bottom. Sear your turducken until golden brown all the way around. Take out and place onto the same sheet pan/cookie sheet.
  9. Let your bird rest 30-45 mins.
  10. Carve your Turducken, serve and enjoy!