Sous Vide Turkey Thighs -

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Sous Vide Turkey Thighs

Looking for a foolproof way to cook turkey thighs? Sous vide is the answer! This cooking method uses a temperature-controlled water bath, which produces perfectly cooked Sous Vide Turkey Thighs every time!

Prep Time10

Cook Time3

Course: dinner, Holiday Recipes, lunch

Keyword: how long to sous vide turkey thighs, sous vide turkey thigh, sous vide turkey thigh temperature, sous vide turkey thighs

Servings: servings

Calories: 360kcal

Author: Valerie Skinner

Equipment

Ingredients

2 pounds Turkey Thighs
2 tsp Salt
1 tsp Black Pepper
1 tsp Garlic powder

Instructions

Add water to a large pot or sous vide container that is large enough to fully submerge the turkey thighs without spilling over. Set the immersion circulator to your desired temperature (see chart below).
Pat the turkey thighs dry with a paper towel. Season with your desired dried seasonings.
Place the seasoned turkey thighs in a vacuum-sealed bag making sure to get as much air out as possible before sealing. You can also use the water displacement method (see below).
Submerge the vacuum-sealed bag of turkey thighs in the sous vide water bath. Clip the bag to the side of the pot or container, making sure it doesn't touch the bottom or sides. Cook for the desired amount of time.
When the turkey thighs are done cooking, remove them from the water bath and place them on a plate or cutting board. Allow them to rest for a few minutes before patting them dry with a paper towel and using your favorite finishing method.

Notes

⏲️Best Time and Temperature To Sous Vide Turkey Thighs
The best time and temperature to sous vide turkey thighs will depend on how you like the texture of your meat. If you use a finishing method, you'll want to cook at 150F.

You can sous vide turkey thighs anywhere from 3 hours to 6 hours. You may need more cooking time if you are cooking the turkey legs and thighs together. Use a kitchen thermometer to ensure your preferred temperature.

Medium - 140F for 8 hours (meat is moist and juicy and slightly pink)
Medium Well - 150F for 8 hours (moist and tender meat that's perfect for finishing)
Well Done - 165F for 8 hours (similar to the texture of roasted turkey)

Nutrition