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How to Sous Vide Turkey Thigh
Dark meat is handled very similarly to the white meat except for a slight increase in temperature and cooking time. My recommendation for a normal turkey thigh is 148ºF (64.4°C) for 4 to 6 hours. If you are making shredded turkey then the more tender, but less moist result of 165ºF (73.9°C) for 8 to 12 hours should work very well.
Dark meat is handled very similarly to the white meat except for a slight increase in temperature and cooking time. My recommendation for a normal turkey drumstick is 148ºF (64.4°C) for 4 to 6 hours.
If you are making shredded turkey then the more tender, but less moist result of 165ºF (73.9°C) for 8 to 12 hours should work very well.
Due to the moisture present in sous vide cooking any skin that was in the pouch can struggle to become crispy. The best solution to this is to take it off of the bird before cooking the meat sous vide and then before serving crisp it in a 375ºF oven. Though for regular meals, I'll often leave it on and just crisp it up slightly in a pan.
This is my easy sous vide turkey thigh recipe designed to help you make delicious, juicy turkey thighs that come out perfectly cooked every time! My recommendation for a normal turkey thigh is 148ºF (64.4°C) for 4 to 6 hours. If you are making shredded turkey then the more tender, but less moist result of 165ºF (73.9°C) for 8 to 12 hours should work very well. This also works well for turkey drumsticks and other parts of the turkey leg.
Prep Time: 19 Minutes
Cooktime: 4 to 6 Hours
Total Time: 4 to 6 Hours
Calories: 392 Calories
Tags: sous vide thigh, sous vide turkey thigh, turkey thigh, turkey, sous vide, easy, simple
For the Turkey Thigh
2 pounds turkey thigh
1 to 2 teaspoons salt
1/2 to 1 teaspoons spice rub or herbs (optional)
Preheating: Start your sous vide machine preheating. I prefer 148ºF (64.4ºC) but many people prefer a more well done texture at 150°F (65.6°C).
Prepare the Turkey Thigh: Trim off any fat and cut into portions if desired. Salt the thigh and add any seasoning rub or herbs you prefer.
Seal the Meat: Place the turkey thigh in a sous vide bag and then seal.
Cook the Turkey: Add the bag to the preheated sous vide water bath. Let the turkey cook until it is heated through and tenderized, about 4 to 6 hours.
Dry the Turkey: Once the turkey thigh is ready, remove it from the sous vide machine and take it out of the bag. Pat it dry with paper towels or a dish cloth so you can get a good sear on it.
Searing for Flavor: Heat a heavy pan with some oil in it over medium-high to high heat until it just starts to smoke. Add the thigh and sear quickly, about one minute per side. You want the turkey thigh to just brown but not overcook any more.
Plating: Place the turkey onto a plate with any salads or sides then serve.
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What is the Best Sous Vide Thigh Temperatures and Times?
Sous vide dark meat turkey has a slight increase in temperature and cooking time. My recommendation for a normal turkey thigh is 148ºF (64.4°C) for 4 to 6 hours. Or 165ºF (73.9°C) for shredded.
141ºF for 4 to 6 Hours (60.6ºC)
148ºF for 4 to 6 Hours (64.4ºC)
165ºF for 8 to 12 Hours (73.9ºC)
Do you have experience cooking thigh? Let us know your thoughts in the comments below!
If you are looking for a more upscale presentation, then a turkey roulade is hard to beat. It's also very flavorful, because the middle of the meat is seasoned. A roulade is simple meat that has been seasoned, then rolled up and cooked. I first saw a version of this recipe by Kenji, on Serious Eats and it has become a favorite of mine.
In a recent Live Q & A session, Chris Asked Jason "Can I have a little bit of help about cooking a whole turkey?" Jason responded: There's a good Facebook thread in the group talking about different methods of cooking a whole turkey. I personally never cook sous vide whole turkeys. Normally, I break them apart because I prefer the white meat sous vided at 140°F (60°C) and the dark meat at 148°F (64.4°C). It's also a little bit easier to handle the individual parts than an entire turkey. The same goes for chicken as well.
When I was a kid, I looked forward to eating crispy turkey skin more than anything else at the table! If you are like that, and really, really need your super crispy skin even after sous vide, then you have a few options.
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 sous vide recipes with them. Here I used some turkey thighs and combined it with the Jamaican jerk paste from our new 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. Hopefully this is one more sous vide recipe you can add to your mid-week cooking arsenal.
Now that it's close to Thanksgiving it's time to talk sous vide turkey. What better way to show off your sous vide machine than making a moist, perfectly cooked turkey for you friends and family. Here's a few articles and recipes to get you started on your way.
Sous Vide Thigh Comments
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