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Sous Vide Turkey Thighs with Jamaican Jerk Paste Recipe

Often times around Thanksgiving there are great deals to be had on whole turkeys as well as turkey thighs and breasts. However, you can only eat so much roasted turkey with gravy so I like to try different recipes with them.

Here I used some turkey thighs and combined it with the Jamaican jerk paste from our sous vide book. I use sous vide turkey thighs since they are a great way to have moist, juicy turkey without having to keep an eye on them. I can also sous vide them while I'm working and they're ready when I get home and I just have to quickly sear them and make any sides.



Sous vide turkey thighs are very easy to make. I typically season them then seal and cook for several hours at 148°F (64.4°C). You can also cook them at a higher temperature.

Once the sous vide turkey thighs are done cooking you dry them off and sear them in a hot pan, on a grill, or even under the broiler of your oven. They are great with various sides, and for this time I went with corn on the cob and sauteed green beans.

The Jamaican jerk paste can be made ahead of time and kept in the refrigerator for a week or two, or even freeze it for later use. To save even more time you can get a jar of pre-made jerk seasoning which comes in many heats and many different brands. You can use any of those on these sous vide turkey thighs with great results.



Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Turkey Thighs and Jamaican Jerk Paste you can check out the following.

This recipe is adapted from our book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!

Enjoying sous vide cooking? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Sous Vide Turkey Thighs with Jamaican Jerk Paste

  • Published: November 30, 2011
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 3 or up to 13 Hours
  • Cooks: 148°F (64.4°C) for 2 to 12 hours
  • Serves: 4 to 6

Sous vide turkey thighs stand up great to this traditional Jamaican jerk flavoring but it can also be used on pork shoulder or chicken thighs and breasts. A side of rice and beans or mashed plantains is a great complement to this dish.

To save even more time during the week you can find some good jerk pastes in the grocery store that will save you the time of preparing your own. You can just add them to the sous vide turkey thighs before sealing them.

Note: Usually turkey thighs are best when cooked for 4 to 8 hours but during the week you can get away with cooking them for up to 12 hours with just a minimal loss in moisture.

Ingredients for Sous Vide Turkey Thighs with Jamaican Jerk Paste

  • For the Sous Vide Turkey Thighs

  • 2 to 3 pounds turkey thighs
  • For the Jamaican Jerk Paste

  • 3 to 10 habanero or Scotch bonnet chilies, to taste, stemmed and cut in half
  • 1 onion, coarsely chopped
  • 5 garlic cloves, coarsely chopped
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 2 teaspoons chopped fresh ginger
  • 2 tablespoons fresh thyme
  • 1 tablespoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon black pepper
  • 1/4 cup brown sugar
  • 1/2 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tablespoons soy sauce

Want more great content like this? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Cooking Instructions for Sous Vide Turkey Thighs with Jamaican Jerk Paste

For the Pre-Bath

First make the jerk paste. Add all of the dry ingredients to a food processor and process to a coarse paste. Add the remaining liquid ingredients and process until the paste becomes spreadable.

Smear the turkey thighs all over with the jerk paste. Add the thighs to the sous vide pouches and seal.

At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.

For the Sous Vide Turkey Thighs

At least 3 to 13 hours before serving

On the morning of the day you want to eat, preheat your sous vide water bath to 148°F (64.4°C). Place the pouch in the water bath for 2 to 12 hours.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For Finishing the Sous Vide Turkey Thighs with Jamaican Jerk Paste

Preheat a pan or grill to high heat.

Take the sous vide turkey thighs out of the sous vide pouches and pat dry. Cook them at high heat for 1 to 2 minutes per side. Remove from the heat and serve.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Turkey Thighs with Jamaican Jerk Paste Recipe

PT2H 4 to 6 People Ingredients: 2-3 pounds turkey thighs 3-10 habanero or Scotch bonnet chilies to taste stemmed and cut in half 1 onion coarsely chopped 5 garlic cloves coarsely chopped 1/2 cup chopped fresh parsley 1/2 cup chopped fresh cilantro 2 teaspoons chopped fresh ginger 2 tablespoons fresh thyme 1 tablespoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1 teaspoon ground black pepper 1/4 cup brown sugar 1/2 cup fresh lime juice 1/4 cup olive oil 2 tablespoons soy sauce
4.3571 stars - based on 28 reviews
Here I used some sous vide turkey thighs and combined it with the Jamaican jerk paste for an easy and flavorful mid-week meal.
1 Serving