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Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.
For most people, turkey just comes out once or twice a year. But once you taste sous vide turkey you'll be looking for excuses to eat it year round.
Note: For a much more detailed look at cooking turkey, I highly recommend reading my article on How to Sous Vide Turkey and Poultry.
Ensuring turkey is safe to eat is a big concern with turkey and all poultry. This used to mean cooking it to at least 150°F or 165°F (65.5°C to 73.8°C). But as we discussed in the lesson on Sous Vide Safety, you can achieve the same safety levels through extended cooking at lower temperatures. This allows you to enjoy much juicier poultry than you normally would.
Once heated, turkey and other poultry are pasteurized by cooking it at:
Below are my recommended cooking time and temperatures for sous vide turkey.
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All should be pasteurized by thickness