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Simple Sous Vide Turkey Wings Recipe and Master Guide
Turkey wings are generally an easy food to cook, and they are pretty hard to screw up. But if you want great wings, then using sous vide can definitely help. If I want some bite, then I'll do 140°F (60°C) and for fall-apart wings 165°F (73.9°C), and my favorite is 150°F (65.6°C), all are cooked at least 2 to 4 hours.
How to Sous Vide Turkey Wings
Turkey wings are an often overlooked part of the bird, which is a shame! While they do make great turkey stock they also have a decent amount of meat and can be amazing if you get the skin crispy.
In general, turkey wings cooked sous vide can be handled like sous vide chicken wings, though the cook times can be extended by 50% or longer because turkey is less tender and can hold up better.
I prefer 150°F (65.6°C) for a perfect braise-like texture that is extra juicy but many people want a more shreddable, fall version at 165°F (73.9°C).
You can even go down as low as 140°F (60°C) which results in a turkey wing with more of a bite. They will be cooked through and tenderized slightly, but the resulting wings will still have a lot of bite to them.
Sous vide turkey wings are usually cooked for 2 to 4 hours, but the longer you cook them, the more they will tenderize and break down so feel free to try out different times to get the texture you are looking for.
Best Simple Sous Vide Turkey Wings Master Recipe
In my opinion, this is the best simple sous vide turkey wings recipe. Turkey wings are generally an easy food to cook, and they are pretty hard to screw up. But if you want great wings, then using sous vide can definitely help. If I want some bite, then I'll do 140°F (60°C) and for fall-apart wings 165°F (73.9°C), and my favorite is 150°F (65.6°C), all are cooked at least 2 to 4 hours.
Prep Time: 27 Minutes
Cooktime: 2 to 4 Hours
Total Time: 2 to 4 Hours
Calories: 374 Calories
Tags: sous vide turkey wings, sous vide turkey turkey wings, turkey turkey wings, turkey, sous vide, easy, simple
For the Turkey Wings
2 pounds turkey wings
1 to 2 teaspoons salt
1/2 to 1 teaspoons spice rub or herbs (optional)
Your favorite BBQ or wing sauce (optional, I love buffalo sauce or honey-chipotle)
Preheating: Preheat the sous vide machine to your preferred go-to temperature, 150°F (65.6°C) for the "perfect braise" up through 165°F (73.9°C) for shreddable, fall apart-tender.
Prepare the turkey: Salt the meat then coat with any spices.
Seal the turkey wings: Place the turkey wings in a sous vide bag and seal it in a single layer. You can use a silicon bag, Ziploc-brand freezer bag, or a heat safe vacuum bag or zip top bag.
Cook the turkey wings: Place the sealed turkey wings in the sous vide bath and cook until tenderized, 2 to 4 hours.
Remove From Pouch: Once fully cooked, take the sous vide bag out of the water bath and remove the turkey wings from the bag. Pat it dry with a paper towel or dish cloth.
Sear the turkey: Sear the turkey wings for 1 to 2 minutes per side over high heat or in a hot oven under the broiler. It should just start to brown but the core temperature shouldn't rise. Remove it from the heat.
Time to Plate: Toss with your favorite wing sauce if desired then serve with a side of ranch or blue cheese dressing
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What is the Best Sous Vide Wings Temperatures and Times?
Turkey wings are generally an easy food to cook, and they are pretty hard to screw up. If I want some bite, then I'll do 140°F (60°C) and for fall-apart wings 165°F (73.9°C), either for at least 1-2 hours.
140°F for 2 to 4 Hours (60.0ºC)
Tender Braise: 150°F for 2 to 4 Hours (65.6ºC)
Firm but Tenderized: 156°F for 2 to 4 Hours (68.9ºC)
More Fall Apart: 165°F for 2 to 4 Hours (73.9ºC)
Really Fall Apart: 176°F for 2 to 4 Hours (80.0ºC)
Do you have experience cooking wings? Let us know your thoughts in the comments below!
If you are like my family, and flavorful gravy is a highlight of the meal, you'll need to make or buy turkey stock. I always recommend making your own and there are many ways to make a stock, depending on what you are planning on using it for, but at its most basic, it's just water, meat, bones, vegetables, herbs and spices simmered for a long time. If you have a pressure cooker I highly recommend using it, it produces a richer, deeper stock than simmering it...plus you don't have to tend the stove for an hour or two!
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.
This is my go-to gravy during Thanksgiving. It is very fast to bring together and it is rich, herby and full of flavors that complement almost every side we have at the table. If you prefer a more traditional gravy you can omit the herbs, and it'll still be very flavorful. Feel free to modify the amount of flour you use to make it thicker or thinner, depending on your preferences.
This method of making crispy skin is a little more involved but the end result will be some of the best skin you've ever tasted. The skin is baked in the oven until all the fat is rendered and it crisps up. You can pull the skin out at different points, ranging from crispy but soft and chewy, up to an almost a glass-like texture.
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.
Until a year or two ago I had never heard of charmoula, and now I eat it all the time. It's a herb-based condiment that packs a huge punch and comes together really quickly. I used it to top a sous vide turkey breast and rounded out the meal with a sauteed vegetable medley.
I love a rich, flavorful curry served over rice, but to lighten it up I'll often use a cauliflower pilaf instead of white rice. The pilaf helps soak up the curry while cooking the turkey first with sous vide ensures that it comes out perfect every time. This sous vide turkey curry recipe is the perfect meal for a healthy but hearty dinner!
I really enjoy turkey for a light dinner and it goes well with this avocado and arugula salad from Beginning Sous Vide. Here I add some spice to the turkey in the form of chipotle powder. It's a great way to kick up the heat and flavor without overpowering the turkey.
If you are looking for super-moist, tender turkey breast then it's really hard to beat sous vide turkey. Love that crisp skin? You can remove it from the breast and crisp it up in the oven around serving time. My favorite sous vide turkey breast cooking time is 4 to 8 hours at 140°F (60°C). I think this produces the best combination of "moist but cooked"! This recipe pairs the sous vide turkey breast with the fresh taste of oven roasted apples.
If you are looking for super-moist, tender turkey breast then it's really hard to beat my sous vide turkey recipe. There's a definite art to properly roasting an entire turkey and getting every part to turn out perfectly cooked, and it's something that's always hit or miss for me. Once I switched to sous vide turkey breast, I make awesome turkey every time.
The next type of food I wanted to cover in the Exploring Sous Vide course is chicken, turkey, and other poultry. I think sous vide transforms chicken and turkey breasts more than just about any other type of meat. They turn out so much more moist and tender than their traditional counterparts, in large part because you can cook them at a lower temperature.
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.
Everyone loves turkey at the holidays but few seem to make it during the year. This is a real shame because it is a flavorful, healthy meat, and when cooked with sous vide turkey is incredibly tender. I saw some nice turkey breasts at the store the other day and decided to cook them sous vide, sear them up, and serve them with a cucumber and cherry tomato salad fresh from our garden. Here's the sous vide recipe so you can make it yourself.
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 Wings Comments
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