I pulled the turkey out a few days ahead of time to defrost in the fridge. I pulled the organ meats and neck out and gave it a good rinse. Grocery store birds are technically brined with a salt solution at the factory (read the small print on the package). Next, I set up the CVap. My intent was to start the bird early in the morning and get it close to a final temperature of 160°F. Then I could finish it in a 500° oven to add texture. To make sure I had an idea of what was going on inside the bird I used a Bluetooth temperature probe. It sent a temperature chart to my iPhone. Yeah, I’m a sucker for kitchen gadgets and this one is particularly cool.
The temperature charts throughout the process.
The CVap Cook and Hold Oven was set to Vapor 160°F / Air 160°:F. Essentially the CVap is acting like an immersion circulator at this point. I put the probe in the thigh joint, put the turkey in the oven and went about my day. I knew that at some time during the day the turkey would get to the set point of 160 and that it would stay there. By keeping tabs on the progress I would get an idea of when I needed to get everything else ready.
Ten minutes in the convection oven to add texture and the turkey was done! No trussing of the bird, no hassle and everything done at the same time with very little hassle. This is my method for Thanksgiving (and anytime) turkey from this day on!